LC Almond Biscotti

Kevinpa · 07-12-2006, 07:05 PM

LC Almond Biscotti

8 T. wheat protein isolate (1 carb)
3 T. resistant wheat starch (2 carbs)
5 T. Carbquik (3.5 carbs)
5 T. almond flour (3.5 carbs)
3/4 t. baking powder
1/4 t. salt
1 egg (1 carb)
1/4 t. vanilla extract
1/8 t. almond extract
2 T. butter, softened
1 T. ThickenThin not/Sugar
1/8 t. sweetzfree (1/2 c. sweetener equivalent)
1/4 c. chopped almonds (3 carbs)

Combine dry ingredients except ThichenThin not/Sugar and almonds in small mixing bowl and set aside.
Then in a mixer on low mix the wet ingredient with ThichenThin not/Sugar till well combined.
Then mix in the dry ingredients till smooth and stir in chopped almonds.

On a parchment lined cookie sheet form dough into a log 1 1/2" wide by about 14" long.
Score the log on a diagonal about 1/2" apart the length of the log and bake in a 325 oven for 45 minutes until golden brown.
Let log cool and reduce oven to 250.
When cool cut log through at the scoring marks and bake cut side down 15 minutes on each cut side.
Remove from oven cool and enjoy.
Makes about 16 biscotti and a total count 14 carbs, making them slightly less than 1 carb each.

Variation:
Add 1 oz. unsweetened chocolate and 6 additional drops of Sweetzfree (3 T. sweetener equivalent) to the wet ingredients for Chocolate Almond Biscotti.
Only trace amounts will be added to counts for this addition.

Great almond taste.....Enjoy!

magnamater · 07-12-2006, 08:06 PM

Thanks, Kevinpa, will try this one and conpare to my tweaks on Maggies Biscotti that I worked out:
(also made with almond meal and almond extract)

Giovanna’s “Date” Nut Biscotti

There are no dates, but somehow it taste like there is!

1-3/4 cup WPI 8000
2 cups blanched pecan meal
1 tablespoon plus 1/4 teaspoon baking powder
4 TBS polydextrose
1 tsp salt
1/8 cup flaxseed meal
1/2 cup xylitol
1/2 cup Brown Diabetisweet
3 packs SweetOne
2 Packs Stevia Plus

Whisk dry ingredients together in a small bowl until well blended and with no lumps.

Add:

2 cups chopped toasted pecans (I did this in microwave. . . in two one cup batches--just set at 30 second intervals and stir and watch.. .not looking for much browning) and mix them evenly with the other dry ingredients.

In a separate bowl, blend the wet ingredients:

4 extra large eggs
1-1/2 tsp butter pecan extract
2-1/2 Tablespoons FiberFit
1 teaspoon vanilla
1 teaspoon butter extract
1 teaspoon orange oil
1 stick melted butter

Add the dry ingredients to the wet ingredients and mix until just blended. I start with the whisk and end up with my hands.

Chill dough for at least 1/2 hour.

Form into 4 rounded logs with square ends, then pat down, about 11" by 3" by 1/2 inch. Place onto a silpat covered or parchment paper lined baking sheet. They will spread slightly while cooking, so leave space between logs.

Bake 20 minutes in a 350-degree oven. Watch to see that they only brown slightly.

Remove to a rack to cool enough to handle, slice into finger-shape cookies. This can be done several hours later, for convenience sake.

Place them standing up on a sheet. Bake the cookies at lowest setting of oven for an a couple of hours, checking every 30 minutes, until desired crispness is achieved. Cool completely before storing in airtight container.

SugarBabi · 07-12-2006, 10:29 PM

Wow!! Great visuals. That looks really good. Thanks for sharing the recipe.

P.S. Welcome to the forum!!

Trying to lose · 07-13-2006, 06:52 AM

These look very good!

Has anyone ever found the resistant wheat starch in a local store rather than having to order online?

mom2twoboys · 07-13-2006, 05:54 PM

Wow these look great!

Kevinpa · 07-14-2006, 12:58 AM

Individual Hazelnut Cream Cheese Ricotta Cheesecakes with Biscotti Crust

Filling

8 oz. cream cheese, at room temperature
15 oz. ricotta cheese, at room temperature
1/2 c. hazelnut Davinci syrup
8 drops Sweetzfree
1/4 cup sour cream
1 tsp. pure vanilla extract
4 T. whole powdered eggs (note: If you use 4 regular eggs, you may need to increase baking time slightly due to extra liquid)

Crust

2 T. butter, melted
1/2 c. LC biscotti crumbs, 4 cookies crushed

Topping

1/4 cup sour cream
1/4 tsp. pure vanilla extract
4 drops Sweetzfree

Mix cookie crumbs and butter till well combined and line the bottom of 6 large muffin tins with approx. 1 T. of crumbs.
Tamp firm with the bottom of a glass.
Bake 7 min. in a 350 oven then remove and let cool.

In a large mixing bowl whisk together the filling ingredients till well combined and smooth.
Spoon evenly into the 6 cooled crumb lined muffin tins.
Bake 50 min. in a 225 oven until the tops are set and slightly gelatinous.

Cool to room temperature, loosen and remove from muffin tins.
Apply the sour cream topping and sprinkle with chopped nuts.

Refrigerate till ready to eat.

Each individual cheesecake 4.5 carbs.

Divabunny · 07-14-2006, 08:31 AM

Oh My that looks amazing....Yum!

jokath · 07-14-2006, 08:45 AM

Wow...that looks great!!!! Thanks for posting...

Kevinpa · 10-20-2006, 07:55 AM

I tweaked another variation of my biscotti recipe this morning.

Organic Cocoa Bits Biscotti

I subbed:

3 T. ground Cocoa Bits for 1 oz. unsweetened chocolate
1/4 cup Cocoa Bits for 1/4 cup almonds

added:
1 extra T. butter softened

Yum!!!

Bfranke · 10-20-2006, 10:16 AM

Oh, yummy. These really look good. Christmas cookies, here we come.
Bette

Strawberry · 11-05-2006, 06:54 PM

BUMP!

This looks delicious!!

Kevin, in your recipe for the cheesecakes... the amount it makes is *six* of the large muffin cups (I think I read it correctly to mean that, right?)

Kevinpa · 11-05-2006, 07:04 PM

Quote:

Originally Posted by Strawberry

BUMP!

This looks delicious!!

Kevin, in your recipe for the cheesecakes... the amount it makes is *six* of the large muffin cups (I think I read it correctly to mean that, right?)

Yes that is correct.

7PAWS · 11-09-2006, 07:33 AM

Kevinpa: I'm sure this question has been asked, but I haven't been able to find the answer! Which type of wpi was used in this recipe...5000 or 8000? Thanks!

Kevinpa · 11-09-2006, 07:52 AM

Quote:

Originally Posted by 7PAWS

Kevinpa: I'm sure this question has been asked, but I haven't been able to find the answer! Which type of wpi was used in this recipe...5000 or 8000? Thanks!

I used wheat protein isolate 5000 paws.

7PAWS · 11-09-2006, 11:48 AM

Thanks Kevin!

Kevinpa · 05-07-2007, 07:29 AM

New variation.

Peanut Butter Pecan Biscotti

8 Tbs wheat protein isolate 5000
3 Tbs Resistant Wheat Starch 75
5 Tbs Carbquik
5 Tbs almond flour
3/4 tsp baking powder
1/4 tsp salt
1 large egg
1/4 tsp peanut butter flavor oil
2 Tbs butter, softened
1 Tbs ThickenThin not/Sugar
1/2 tsp splenda quick pack
1/4 cup chopped pecans

1 Combine dry ingredients except almonds in small mixing bowl and set aside.
2 Then in a mixer on low mix the wet ingredient until well combined.
3 Then mix in the dry ingredients until smooth and stir in chopped almonds.
4 On a parchment or foil lined cookie sheet form dough into a log 1 1/2" wide by about 14" long.
5 Score the log on a diagonal about 1/2" apart the length of the log and bake in a 325 oven for 45 minutes until golden brown.
6 Let log cool and reduce oven to 250.
7 When cool cut log through at the scoring marks and bake cut side down 15 minutes on each cut side.
8 Remove from oven cool and enjoy.

Servings: 16

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.

Amount Per Serving
Calories 63.58
Calories From Fat (62%) 39.25
Calories From Protein (18%) 11.20
Calories From Carbs (21%) 13.13
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 4.69g 7%
Saturated Fat 1.37g 7%
Monounsaturated Fat 1.19g
Polyunsaturated Fat 0.46g
Trans Fatty Acids 0.00g
Cholesterol 17.03mg 6%
Sodium 79.36mg 3%
Potassium 11.64mg 0%
Carbohydrates 3.53g 1%
Dietary Fiber 2.63g 11%
Sugar 0.18g
Sugar Alcohols 0.00g
Net Carbohydrates 0.90g
Protein 3.01g 6%

Cocapelle · 05-07-2007, 02:43 PM

I don't know if I should hug you, or shoot you! Your stuff looks sssooooo good, and I am at work, when I read this thread! You sure make me hungry!

Tweaker Geek · 05-07-2007, 05:12 PM

Kevin, you may want to change steps 1 and 3 in this one to reflect pecans rather than almonds.

Looks really good BTW!

Kevinpa · 05-07-2007, 07:40 PM

Quote:

Originally Posted by Tweaker Geek

Kevin, you may want to change steps 1 and 3 in this one to reflect pecans rather than almonds.

shhhhhhhh! nutz is nutz.......

Yummy's_Girl · 05-07-2007, 08:00 PM

the peanut butter looks yummy! I've been meaning to try the original version, and now I am extra motivated!

magnamater · 10-12-2007, 02:36 PM

Kevin. . .can I pick your brain. . .?

Could you use your cake/cookie flour for 16 Tablespoons of "flour" and use 5 T. more almond flour? Proceeding as you normally do?

And forgive my lack of math. . .is 16 T. a cup? or is it 1/2 cup????

TIA. . .for everything. . .

BTW, your flour blend. . .is da bomb!

Kevinpa · 10-12-2007, 02:46 PM

Quote:

Originally Posted by magnamater

Kevin. . .can I pick your brain. . .?

Could you use your cake/cookie flour for 16 Tablespoons of "flour" and use 5 T. more almond flour? Proceeding as you normally do?

And forgive my lack of math. . .is 16 T. a cup? or is it 1/2 cup????

TIA. . .for everything. . .

BTW, your flour blend. . .is da bomb!

16 T. is a cup.

I would think your idea should work. This is one that I have not tried yet replacing the flours with my mix. I think I may try it this weekend since I have not had these in awhile.

That Girl · 10-12-2007, 03:34 PM

are these very crunchy? thanks

Kevinpa · 10-12-2007, 04:22 PM

Quote:

Originally Posted by That Girl

are these very crunchy? thanks

They are crunchy but not rock hard like some biscotti I have had.

magnamater · 10-12-2007, 06:09 PM

I think the numbers (carbs, protein, cals) are good for your recipe to be a good "take along" breakfast--of course, several biscotti, not one!!!

Or a coffee break snack. . .with some nutrition!

Kevinpa · 10-13-2007, 01:02 AM

Quote:

Originally Posted by magnamater

I think the numbers (carbs, protein, cals) are good for your recipe to be a good "take along" breakfast--of course, several biscotti, not one!!!

Or a coffee break snack. . .with some nutrition!

Ok Janie, I made a batch with the following subs:

My LC cake and cookie flour mix for all the flours in the recipe.
3/4 tsp. splenda quick pack for the sweetzfree.
pecans instead of almonds.

Here was the results. The texture may have improved some also.

07-12-2006, 07:05 PM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	LC Almond Biscotti LC Almond Biscotti 8 T. wheat protein isolate (1 carb) 3 T. resistant wheat starch (2 carbs) 5 T. Carbquik (3.5 carbs) 5 T. almond flour (3.5 carbs) 3/4 t. baking powder 1/4 t. salt 1 egg (1 carb) 1/4 t. vanilla extract 1/8 t. almond extract 2 T. butter, softened 1 T. ThickenThin not/Sugar 1/8 t. sweetzfree (1/2 c. sweetener equivalent) 1/4 c. chopped almonds (3 carbs) Combine dry ingredients except ThichenThin not/Sugar and almonds in small mixing bowl and set aside. Then in a mixer on low mix the wet ingredient with ThichenThin not/Sugar till well combined. Then mix in the dry ingredients till smooth and stir in chopped almonds. On a parchment lined cookie sheet form dough into a log 1 1/2" wide by about 14" long. Score the log on a diagonal about 1/2" apart the length of the log and bake in a 325 oven for 45 minutes until golden brown. Let log cool and reduce oven to 250. When cool cut log through at the scoring marks and bake cut side down 15 minutes on each cut side. Remove from oven cool and enjoy. Makes about 16 biscotti and a total count 14 carbs, making them slightly less than 1 carb each. Variation: Add 1 oz. unsweetened chocolate and 6 additional drops of Sweetzfree (3 T. sweetener equivalent) to the wet ingredients for Chocolate Almond Biscotti. Only trace amounts will be added to counts for this addition. Great almond taste.....Enjoy!

07-12-2006, 08:06 PM	#2
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,541 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	Thanks, Kevinpa, will try this one and conpare to my tweaks on Maggies Biscotti that I worked out: (also made with almond meal and almond extract) Giovanna’s “Date” Nut Biscotti There are no dates, but somehow it taste like there is! 1-3/4 cup WPI 8000 2 cups blanched pecan meal 1 tablespoon plus 1/4 teaspoon baking powder 4 TBS polydextrose 1 tsp salt 1/8 cup flaxseed meal 1/2 cup xylitol 1/2 cup Brown Diabetisweet 3 packs SweetOne 2 Packs Stevia Plus Whisk dry ingredients together in a small bowl until well blended and with no lumps. Add: 2 cups chopped toasted pecans (I did this in microwave. . . in two one cup batches--just set at 30 second intervals and stir and watch.. .not looking for much browning) and mix them evenly with the other dry ingredients. In a separate bowl, blend the wet ingredients: 4 extra large eggs 1-1/2 tsp butter pecan extract 2-1/2 Tablespoons FiberFit 1 teaspoon vanilla 1 teaspoon butter extract 1 teaspoon orange oil 1 stick melted butter Add the dry ingredients to the wet ingredients and mix until just blended. I start with the whisk and end up with my hands. Chill dough for at least 1/2 hour. Form into 4 rounded logs with square ends, then pat down, about 11" by 3" by 1/2 inch. Place onto a silpat covered or parchment paper lined baking sheet. They will spread slightly while cooking, so leave space between logs. Bake 20 minutes in a 350-degree oven. Watch to see that they only brown slightly. Remove to a rack to cool enough to handle, slice into finger-shape cookies. This can be done several hours later, for convenience sake. Place them standing up on a sheet. Bake the cookies at lowest setting of oven for an a couple of hours, checking every 30 minutes, until desired crispness is achieved. Cool completely before storing in airtight container. __________________ Low carb for health! Low carb for life!

07-14-2006, 12:58 AM	#6
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Individual Hazelnut Cream Cheese Ricotta Cheesecakes with Biscotti Crust Individual Hazelnut Cream Cheese Ricotta Cheesecakes with Biscotti Crust Filling 8 oz. cream cheese, at room temperature 15 oz. ricotta cheese, at room temperature 1/2 c. hazelnut Davinci syrup 8 drops Sweetzfree 1/4 cup sour cream 1 tsp. pure vanilla extract 4 T. whole powdered eggs (note: If you use 4 regular eggs, you may need to increase baking time slightly due to extra liquid) Crust 2 T. butter, melted 1/2 c. LC biscotti crumbs, 4 cookies crushed Topping 1/4 cup sour cream 1/4 tsp. pure vanilla extract 4 drops Sweetzfree Mix cookie crumbs and butter till well combined and line the bottom of 6 large muffin tins with approx. 1 T. of crumbs. Tamp firm with the bottom of a glass. Bake 7 min. in a 350 oven then remove and let cool. In a large mixing bowl whisk together the filling ingredients till well combined and smooth. Spoon evenly into the 6 cooled crumb lined muffin tins. Bake 50 min. in a 225 oven until the tops are set and slightly gelatinous. Cool to room temperature, loosen and remove from muffin tins. Apply the sour cream topping and sprinkle with chopped nuts. Refrigerate till ready to eat. Each individual cheesecake 4.5 carbs.

07-12-2006, 10:29 PM	#3
SugarBabi MAJOR LCF POSTER! Join Date: Jan 2005 Posts: 2,263 Gallery: SugarBabi WOE: My Own Type Of Low Carb Start Date: 2/12/2005	Wow!! Great visuals. That looks really good. Thanks for sharing the recipe. P.S. Welcome to the forum!!

07-13-2006, 06:52 AM	#4
Trying to lose Junior LCF Member Join Date: Mar 2005 Location: PA Posts: 59 Gallery: Trying to lose Stats: 5'6" 156/139/130 WOE: Atkins Start Date: July27 2003 - Restart July 5, 2004	These look very good! Has anyone ever found the resistant wheat starch in a local store rather than having to order online?

07-13-2006, 05:54 PM	#5
mom2twoboys MAJOR LCF POSTER! Join Date: Jan 2004 Location: Mom to 2 boys and a girl born 5/6/05. Posts: 1,020 Gallery: mom2twoboys WOE: Atkins Start Date: 10/26/05	Wow these look great!

07-14-2006, 08:31 AM	#7
Divabunny Senior LCF Member Join Date: Aug 2005 Location: Bay Area, CA Posts: 737 Gallery: Divabunny Stats: 213/196/165 WOE: countin' carbs Start Date: 4/21/08	Oh My that looks amazing....Yum!

07-14-2006, 08:45 AM	#8
jokath MAJOR LCF POSTER! Join Date: Aug 2005 Location: We're Freakin' Drowning in Oklahoma!!!!! Posts: 2,015 Gallery: jokath Stats: Then 190/144/144...Now 190/163/150 WOE: South Beach Diet Start Date: January 2003	Wow...that looks great!!!! Thanks for posting...

10-20-2006, 07:55 AM	#9
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I tweaked another variation of my biscotti recipe this morning. Organic Cocoa Bits Biscotti I subbed: 3 T. ground Cocoa Bits for 1 oz. unsweetened chocolate 1/4 cup Cocoa Bits for 1/4 cup almonds added: 1 extra T. butter softened Yum!!!

10-20-2006, 10:16 AM	#10
Bfranke MAJOR LCF POSTER! Join Date: Jan 2003 Location: Michigan Posts: 1,916 Gallery: Bfranke Stats: 177.5/139.5/117.5 WOE: Modified Atkins/Exercise Start Date: 12/26/05	Oh, yummy. These really look good. Christmas cookies, here we come. Bette

11-05-2006, 06:54 PM	#11
Strawberry MAJOR LCF POSTER! Join Date: Nov 2005 Posts: 1,580 Gallery: Strawberry	BUMP! This looks delicious!! Kevin, in your recipe for the cheesecakes... the amount it makes is six of the large muffin cups (I think I read it correctly to mean that, right?)

11-09-2006, 07:33 AM	#13
7PAWS Senior LCF Member Join Date: Nov 2005 Posts: 98 Gallery: 7PAWS	Kevinpa: I'm sure this question has been asked, but I haven't been able to find the answer! Which type of wpi was used in this recipe...5000 or 8000? Thanks!

11-09-2006, 11:48 AM	#15
7PAWS Senior LCF Member Join Date: Nov 2005 Posts: 98 Gallery: 7PAWS	Thanks Kevin!

05-07-2007, 07:29 AM	#16
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,630 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	New variation. Peanut Butter Pecan Biscotti 8 Tbs wheat protein isolate 5000 3 Tbs Resistant Wheat Starch 75 5 Tbs Carbquik 5 Tbs almond flour 3/4 tsp baking powder 1/4 tsp salt 1 large egg 1/4 tsp peanut butter flavor oil 2 Tbs butter, softened 1 Tbs ThickenThin not/Sugar 1/2 tsp splenda quick pack 1/4 cup chopped pecans 1 Combine dry ingredients except almonds in small mixing bowl and set aside. 2 Then in a mixer on low mix the wet ingredient until well combined. 3 Then mix in the dry ingredients until smooth and stir in chopped almonds. 4 On a parchment or foil lined cookie sheet form dough into a log 1 1/2" wide by about 14" long. 5 Score the log on a diagonal about 1/2" apart the length of the log and bake in a 325 oven for 45 minutes until golden brown. 6 Let log cool and reduce oven to 250. 7 When cool cut log through at the scoring marks and bake cut side down 15 minutes on each cut side. 8 Remove from oven cool and enjoy. Servings: 16 Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information provided by the recipe author. Amount Per Serving Calories 63.58 Calories From Fat (62%) 39.25 Calories From Protein (18%) 11.20 Calories From Carbs (21%) 13.13 Calories From Alcohol (0%) 0.00 % Daily Value Total Fat 4.69g 7% Saturated Fat 1.37g 7% Monounsaturated Fat 1.19g Polyunsaturated Fat 0.46g Trans Fatty Acids 0.00g Cholesterol 17.03mg 6% Sodium 79.36mg 3% Potassium 11.64mg 0% Carbohydrates 3.53g 1% Dietary Fiber 2.63g 11% Sugar 0.18g Sugar Alcohols 0.00g Net Carbohydrates 0.90g Protein 3.01g 6%

05-07-2007, 02:43 PM	#17
Cocapelle Senior LCF Member Join Date: Jul 2003 Location: Arizona Posts: 466 Gallery: Cocapelle WOE: Atkins	I don't know if I should hug you, or shoot you! Your stuff looks sssooooo good, and I am at work, when I read this thread! You sure make me hungry!

05-07-2007, 05:12 PM	#18
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	Kevin, you may want to change steps 1 and 3 in this one to reflect pecans rather than almonds. Looks really good BTW!

05-07-2007, 08:00 PM	#20
Yummy's_Girl MAJOR LCF POSTER! Join Date: Aug 2006 Location: Ohio Posts: 1,917 Gallery: Yummy's_Girl Stats: 168/134/130-135 WOE: A way of my own Start Date: June 2006	the peanut butter looks yummy! I've been meaning to try the original version, and now I am extra motivated!

10-12-2007, 02:36 PM	#21
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,541 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	Kevin. . .can I pick your brain. . .? Could you use your cake/cookie flour for 16 Tablespoons of "flour" and use 5 T. more almond flour? Proceeding as you normally do? And forgive my lack of math. . .is 16 T. a cup? or is it 1/2 cup???? TIA. . .for everything. . . BTW, your flour blend. . .is da bomb!

10-12-2007, 03:34 PM	#23
That Girl MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,459 Gallery: That Girl	are these very crunchy? thanks

10-12-2007, 06:09 PM	#25
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,541 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	I think the numbers (carbs, protein, cals) are good for your recipe to be a good "take along" breakfast--of course, several biscotti, not one!!! Or a coffee break snack. . .with some nutrition!