Low Carb Almond Biscotti

[lcsamano]

16 ounces sliced, blanched almonds
1 cup soy flour
1 teaspoon xanthan gum*
1 teaspoon salt
1-1/2 teaspoons cinnamon
1 cup vegetable oil
1 cup Splenda or Maltitol Crystals
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract


Preheat oven to 325 F. Measure out 1 cup of almonds and set aside. In a blender, grind the rest of the almonds to make flour. Put the almond flour in a bowl, and add the soy flour, salt, baking powder and cinnamon. Mix the dry ingredients together and set aside. In a large mixing bowl, blend the oil and Splenda. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and orange extracts, mixing well. Add the dry ingredients to the oil mixture, blending well. Add the reserved sliced almonds. This will make an oily soft dough. Divide the dough into four sections, and form each section in a small loaf approximately 2 inches wide and 1 inch high. Put the loaves on a large greased baking sheet. Bake for about 40 minutes. Remove from oven, and reduce oven temperature to 200 F. Take the loaves off the cookie sheet and put them on a cutting board. Using a sharp knife, slice each loaf into
about a dozen pieces, about 1/2 to 3/4-inch thick. Put the slices back on the cookie sheet, cut sides down. When all the loaves are sliced, put the baking sheet back in the oven for 10-15 minutes. Remove, turn the slices over, and put back in the oven for another 10-15 minutes.

These can be stored in an airtight container or in the freezer for several weeks.

Note: Xanthan gum can be purchased at health food stores. It keeps the cookies from being too crumbly. It is not recommended that you omit this ingredient. Adapted from a recipe found on rec.food.recipes. Original source unknown.