Laurie Pila's Low Carb Biscotti

A community recipe by lauriepila

Not tested or verified by Nigella.com

Print me

Introduction

The combination of almond flour and soy flour to this recipe make these biscotti both tender as well as firm and stable. These biscotti are just what you want at the end of a big meal, served on the side of a shot of espresso. For other Low Carb Dessert Recipes, visit www.lauriepila.com

Ingredients

Serves: 0

½ cup almond meal
¼ cup soy flour
2 tablespoons softened butter
½ cup sweetener
1 medium egg
½ teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon star anise
½ teaspoon lemon zest

Method

Laurie Pila's Low Carb Biscotti is a community recipe submitted by lauriepila and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 350 degrees.

Mix together the softened butter and Splenda. Add the egg and vanilla extract and blend until smooth. (Use an electric hand-blender for best results.)

Add the almond flour, soy flour, baking powder, anise and lemon zest. Refrigerate this mixture for 15 minutes.

The dough will be very loose. Form the dough into a log on a parchment paper lined cookie tray. Flatten the log to 3/4 inch thickness.

Bake for 25 minutes, or until light golden. Remove from oven and let sit for 15 minutes. Cut each log into 1/4 inch slices on an angle.

Place these slices back on the cookie sheet and finish baking for 10 more minutes. Let cool for 15 minutes, then serve!