It's a chilly morning here in the mountains this morning and I woke up wanting a cookie with my coffee. I opened up the FAT TO SKINNY Sugar Free Bakery book to look at the many choices of low carb cookie recipes we've developed. The biscotti recipe on page 275 jumped off the page and screamed "pick me, pick me!!" So I did
These are delicious dunkers that are sure to please everyone in the family!
Low Carb Biscotti
Ingredients
¾ cups unsalted butter
3 eggs
36 drops FAT TO SKINNY ZERO sweetener
2 teaspoon anise extract
2 teaspoons “butter- vanilla” emulsion
2 cups NOW brand unblanched almond flour (do not pack into cups, loosely pour)
1 cup soy flour
1 cup golden flax seed flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoons baking soda
1 cup chopped walnuts
Makes 96 cookies
Cookie Directions
1. Preheat oven to 350.
2. In a large bowl, cream the butter and ZERO.
3. Add eggs one at a time.
4. Add the anise and “butter-vanilla” emulsion.
5. In a separate bowl, mix together the flours, baking powder, baking soda and salt, mix well.
6. Add the flour mixture to the egg mixture along with the chopped walnuts.
7. Divide the dough into 6 parts. (Can do 4 if you don’t want minis but full size).
8. Roll each piece into a log about 15 inches long.
9. Place logs onto a greased cookie sheet.
10. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle.
11. Bake for 25 to 30 minutes or until golden brown.
12. Cut the loaves into diagonal slices 1/2 inch wide.
13. Place the slices onto the cookie sheets and return to the oven.
14. Toast on one side then turn them over to do the other side, this will take about 7 to 10 minutes until crunchy.
15. Cool completely on wire racks.
TIP- Do not store in fridge, store in plastic ware at room temperature. If desired dip the ends in melted sugar free chocolate before serving. Only dip the cookies you are serving or they lose their crunch
https://www.youtube.com/watch?v=I5e6ftNpGsU
