Hello, Low Carbers,
does anyone have recipes for biscotti made with almond flour?
I have a biscotti cookbook, used to make them all the time--
can I just follow those recipes and subsitute the almond flour
for the white flour?
Also, does anyone have any tips?
Thanks in advance for any response...Victoria

Hi - I haven't made these, but I often substitute the almond meal for the baking mix called for in recipes so you might try it. It's all about experimenting! This recipe comes from the Atkins website. 1 net carb per cookie.

These crisp, aromatic cookies make a light and lovely treat. For true vanilla lovers, use two vanilla beans instead of one. If you don’t have access to fresh vanilla beans, use vanilla extract; just add 1 teaspoon after beating the butter.

3/4 cup Atkins Quick QuisineTM Bake Mix
1/2 cup granular sugar substitute
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 to 2 vanilla beans, split lengthwise and seeds scraped, bean discarded
2 tablespoons sour cream
2 large eggs, lightly beaten

1. Preheat oven to 350°F.
2. In a bowl with an electric mixer, cream butter with sugar substitute and vanilla seeds until light and fluffy, about 3 minutes.
3. Add eggs one at a time, mixing well between each addition. Scrape down sides of bowl with spatula. Add sour cream and beat to combine. Scrape down sides of bowl again.
4. Add the bake mix and beat on low speed until just combined. Chill dough for 1 hour.
5. On an ungreased baking sheet, form dough into a 12 by 2 ½ inch log, shaping with moist fingertips if necessary. Bake log until almost firm, about 30-35 minutes. Transfer baking sheet to rack and cool for 10 minutes.
6. Using a serrated knife, carefully cut log crosswise into ½-inch-thick slices. Arrange slices, cut side down, on baking sheet. Bake at 325 for 17-20 minutes, until firm and crisp. Cool completely on baking sheet on wire rack.

thanks, Pecan Pie!

AnyTIme - let me know if you make them! PecanPie