Mini Biscotti
Ingredients 27 carbs entire recipe make 96 minis
3/4 cups unsalted butter
36 drops FAT TO SKINNY Zero Sweetener
3 eggs
2 teaspoon anise extract
2 teaspoons butter/vanilla emulsion
2 cups NOW unblanched almond flour (do not pack into cups,loosely pour)
1 cup soy flour
1 cup golden flax seed flour
1/4 teaspoon salt
2 teaspoons baking powder
1teaspoons baking soda
1 cup chopped walnuts
Directions
Preheat oven to 350 .
In a large bowl, cream the butter.
Add eggs one at a time.
Add the anise, Zero Sweetener and butter /vanilla emulsion.
In a separate bowl, mix together the flours, baking powder, baking soda and salt .Mix well
Add the flour mixture to the egg mixture along with the chopped walnuts.
Divide the dough into 6 parts.(Can do 4 if you don’t want minis but full size)
Roll each piece into a log about 15 inches long.
Place logs onto a greased cookie sheet.
Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle.
Bake for 25 to 30 minutes or until golden brown.
Cut the loaves into diagonal slices 1/2 inch wide.
Place the slices onto the cookie sheets and return to the oven.
Toast on one side, then turn them over to do the other side.
This will take about 7 to 10 minutes. Until crunchy.
Cool completely on wire racks.
May dip the ends in melted chocolate before serving.Don’t do them all just what you are serving.
TIP Do not store in fridge. Store in Tupperware at room temperature.
