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.
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!
Individual Hazelnut Cream Cheese Ricotta Cheesecakes with Biscotti Crust
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)
2 T. butter, melted
1/2 c. LC biscotti crumbs, 4 cookies crushed
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.
I tweaked another variation of my biscotti recipe this morning.
Organic Cocoa Bits Biscotti
3 T. ground Cocoa Bits for 1 oz. unsweetened chocolate
1/4 cup Cocoa Bits for 1/4 cup almonds
1 extra T. butter softened[/COLOR]
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.
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information provided by the recipe author.
Amount Per Serving
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 Alcohols 0.00g
Net Carbohydrates 0.90g
Protein 3.01g 6%
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.
In addition to the subs above I subbed loranns orange cream oil for the almond extract and I dipped them in lindt 85% with a drop of loranns orange cream oil in it.
I made a double bartch of these tonight using my newest flour mix and a few small tweaks like using coconut and sunflower seeds instead of nuts. I thought they had an excellent taste.
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.
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.
Wow!! Great visuals. That looks really good. Thanks for sharing the recipe. :)
P.S. Welcome to the forum!! :welcome:
These look very good!
Has anyone ever found the resistant wheat starch in a local store rather than having to order online?
Wow these look great!
Oh My that looks amazing....Yum!
Wow...that looks great!!!! Thanks for posting...
Oh, yummy. These really look good. Christmas cookies, here we come.
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: 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 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!
Kevin, you may want to change steps 1 and 3 in this one to reflect pecans rather than almonds.
Looks really good BTW!
the peanut butter looks yummy! I've been meaning to try the original version, and now I am extra motivated!
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!
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.
are these very crunchy? thanks
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!
No extra almond flour? Okay, super dooper easier. . .
Another thought. . .revisiting your peanut butter pecan biscotti above (# 16). . .in addition to the flavoring (which I have) would you add any powdered peanut butter? Or just go with the flavoring?
Yum. . .peanut butter dipped in chocolate. . .just thinking.. .food thoughts. . .dangerous? Yep!
Ahh, and how about "marrying" your cocoa nibs version (# 9)with peanut butter. . .Oh, yeah!
what to make?
(I'm not even hungry. . .heaven help if I was. . .)
If you increase the dry (ppb) then you need to decide how to offset that with more butter or liquid to keep the texture the same.
Made these with the blend and subbed (tweaked) by using some peanut butter powder as part of the total flour.
Results very good. Made with pecans, as you did.
I tasted when I sliced through. . .they are crisping/drying in the oven.
I will make these often. (and make double batches. . .)
BTW, I was lazy. . .and used food processor. . .worked just fine. I don't pulverize when I use the food processor. . .and I just pulse in the pecans.
Sorry I usually put in a link. I must have forgotten.
Thanks Kevin! :D I couldn't find it, on your web site.
I made the original biscotti..They are very tasty..thanks a bunch..:)
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