I was invited to dinner at a friend's house today and I get to bring the salad and dessert. (It's just two of us.) I wanted to bring something light and nice to have with coffee and conversation. These came out just WONDERFUL!

( I'm sorry I didn't take pictures along the way. I can do that with something I've done before, but every time I do that with a complete experiment it turns out to be a flop and who needs pic of a flop? )


Biscotti

1/2 cup wheat protein isolate
1/2 cup almond flour
1/2 tsp. baking powder
1/8 tsp. sea salt
1/2 tsp. anise seed
1/2 cup sliced almonds

1 egg (I use the extra large ones)
2 TB melted butter
1 tsp. anise extract
1 1/2 tsp. liquid splenda *

(* I used ZeroCarb. If you use something else, what you want is the sweetness equivalent of 1 cup of sugar.)


Preheat oven to 350. And spray or grease a cookie sheet.

Mix all the dry ingredients, except almonds, until well mixed. I use a whisk. Then mix in the almonds.

In a bigger bowl, whisk all the wet ingredients. Then throw in the dry and stir it all together. Don't over-stir; you just want the ingredients blended. Then dump the dough onto the cookie sheet and shape it into a sort of long cookie - about 10 inches long, 3 inches wide and maybe an inch thick. I made it sort of a parallelogram - since it was my intention to later slice it on the diagonal, and I didn't want to have to little triangles left over. But there's no reason you couldn't go with a rectangle and then just slice straight across later.

Cook for about 20 minutes or so. You want it cooked through and only barely taking on any color. Take it out of the oven (turning the oven down to about 325) and put it on a rack for a minute or two, until you can handle it. Slice it into twelve pieces, and lay then back on the baking sheet, on their cut sides.

Return them to the oven for about 7 -8 minutes and turn them over for another 5 minutes or so. Then take them off the baking sheet and put them right on the oven rack, shut the door and turn off the oven. Take 'em out when they're completely cool. Store them in some airtight thingy, so they stay crisp.

These are crispy and delicious and "dunk" beautifully!



Notice, there are only 11 here. 'Had to make sure they tasted good.

Each cookie is: 67 calories, 5 gms fat (of which some .33 gms are saturated), 4.25 gms of protein, 1.8 gms of carbs (of which .8 gms is fiber) for a net carb count of 1 per cookie.

Enjoy!

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WOW Maggie,
Those look wunnerful :cook:
I'm hitting *print* right this very minute
Thanks for sharing your creation!!
Shelley

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Shelley
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Visit Kassie's Korner



Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

Those look sooooo good! Printed it up, can't wait to try it!

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"Live strong." ~ Lance Armstrong
SLEEP BE DAMNED! GET THY BUTT TO THE GYM!
Start Atkins 9.1.03
225/198/130ish

Can't wait to give this a try. Thanks, Maggs!

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Ozzie's Place

Wow This sounds great! So let me get this right. If (spelled w-h-e-n) I eat the entire batch in one afternoon I only have eaten 800 calories and 12 net carbs? That's entirely permissable in my world.

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P.s. _ could you work on a Lc version of my favorite cookie in the world - Chocolate hazelnut Biscotti?

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Yup. Numbers straight from fitday divided by 12, Rob.

Chocolate hazelnut, hmmm? I've got some ideas. I'll give it a try, maybe next weekend, or maybe even some evening, if going to Curves magically gives me some kind of second wind after work.

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Hey! How about a Star Trek themed recipe - "Beam Me Up Biscotti!"

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Yeah ... main implements/ingredients: deadpan & ham

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Maggie, this sounds truly divine (tongue hanging out) and I MUST try it soon - not today though, here it's 11:15 am and about 95* outside which is HIGHLY unusual for us at the left coast - no air conditioning, since we get maybe 6 days a year above 80*!

I did make some peanut butter cup cheesecake squares EARLY this morning though before the heat hit - if they come out well I'll post the recipe too!

Mmmmm, chocolate hazelnut, now that would be BEYOND DIVINE!!

Char

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Save the Earth - it's the only planet with CHOCOLATE!

Oh, yes, and I should add that, unless you have a cheesy, not well insulated, oven (such as mine) you might want to crack the door for the last part, so you don't over do them. Mine is gas powered, warms my whole house while cooking and cools off pretty fast when turned off.

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Wow, Maggie! That biscotti looks really super! Like the real thing!

Do you think vital wheat gluten would work in place of wheat protein isolate? I've never bought the other and probably won't as shipping to Canada is pricey.

Gosh, Jen. I really don't know. I have only rarely used VWG, so I'm not completely familiar with it's characteristics. I kind of got hooked on the WPI because of it's almost non-existent carb count, and haven't bought VWG in a long time. LOL! I also do not know how granular splenda will work in the recipe.

This is my first try on this front, and I've gotta say I'm super pleased. They really do taste as good as they look. Just like Nona Luisa used to make.

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Wow, Maggie. This recipe has almost convinced me to try baking:cook: I really have missed a good biscotti with my lattes. Where do you buy your WPI?

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BC
LC Since 1998
Highest Weight 172
Current 104-108

Yeah ... main implements/ingredients: deadpan & ham

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