Low Carb Almond Biscotti

Low Carb Almond Biscotti 

16 ounces sliced, blanched almonds 
1 cup soy flour 
1 teaspoon xanthan gum (SEE NOTE) 
1 teaspoon salt 
1 teaspoon baking powder 
2 1/2 teaspoons ground cinnamon 
1 cup cooking oil (not olive) 
1 cup Splenda or equivalent artificial sweetener (not Equal) 
3 large eggs 
1 teaspoon vanilla extract 
1 teaspoon orange extract (see note) 

Preheat oven to 325 degrees. 
Measure out 1 cup of almonds and set aside. In a blender (not food 
processor), 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 cookie sheet (I lined mine with foil for easy clean up). Bake 
at 325 degrees for about 40 minutes. 
When the loaves are done, remove from oven, and reduce the oven's 
temperature to 200 degrees. 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 1/2-3/4-inch thick. Put the slices back on 
the cookie sheet, cut sides down. 

When all the loaves are sliced, put the cookie 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. 

Each biscotti is about 2 carbs. 
These can be stored in an airtight container or in the freezer for 
several weeks. 

NOTE: Xanthan gum is a natural microbe that adds stability to mixtures. 
Without wheat flour (and the gluten in wheat flour), these cookies come 
out *very* crumbly. The teaspoon of xanthan gum gives the cookies a very 
good texture - crisp without falling apart when you pick them up. 
Xanthan 
gum is expensive - $9.99 for an 8-ounce bag at Whole Foods - but a 
little 
goes a long way. 

Source: rec.food.recipes