After an amazing weekend of sewing, showing and selling my bags a cup of coffee and biscotti are just what the doctor ordered. Yum. These biscotti are wonderfully low carb (1.5 each). I got the recipe from my mom a few weeks ago and want to pass it on.
BEST ALMOND BISCOTTI
4oz cream cheese, soft
4Tbs butter, soft
4 egg yokes
16 Splenda packets
3 tsp vanilla
1/4 tsp almond extract
1 tsp grated lemon peel
1/4 cup unbleached, all-purpose wheat flour
1/4 cup Vital wheat gluten flour
1 tsp baking powder
1 1/2 cups while almond meal or unblanched almond flour
Combine and beat cream cheese, butter and 2 egg yokes in the bowl of an electric mixer til thick and smooth and creamy. Add the other 2 yokes and beat for another minute. Add all remaining ingredients at low speed.
Refrigerate dough for 30 minutes.
Preheat oven to 300 or 325.
Shape the dough in three rolls about 1 3/4 inches thick in diameter and about 12 inches long. Set the rolls on a nonstick, heavy gauge metal cookie sheet and flatten them into bars about 2 inches wide and 3/4 inch high. Bake for about 18-20 minutes or until golden. Cool before slicing.
Set oven to 225. Cut logs into 15 slices. Place pieces back on cookie sheet and bake for 45 minutes, or until sufficiently hard.