Lemon Week Interrupted

31 03 2011

I have been out for the count the last couple of days with a terrible headcold-strep throat. The only lemon I have been having is in cough drop form. I have had this recipe made and sitting in my kitchen but havent had the time nor the tastebuds to really eat it.
Ken says they are stellar.. he loves any biscotti with a nice crunch, and I am finding that adding a bit of cornmeal gives you that crunch.

Sugar Free Lemon Cornmeal Biscotti
based on an italian almond biscotti recipe

1/2 cup Oat Flour
1/4 cup Coconut Flour
1/4 cup Vital Wheat Gluten
1 cup Wholemeal Wheat Flour
3/4 cup Cornmeal
1 1/2 tsp Baking Powder

3 eggs
1/3 cup Granular Spelnda or any sweetener of choice
16 drops of stevia
3 tbsp Lemon Zest

3/4 cup Chopped Almonds

Preheat oven to 325 degrees, spread out parchment paper on cookie sheet, and grab two bowls.
In one bowl mix all the dry ingredients (the first half of the recipe). Feel free to sub in plain ole white flour for all the alt flours used. What I wouldnt suggest you sub out is the cornmeal. This gives the biscotti a fantastic crunch, abeit more carbs, but you have to live a little sometimes.
Mix the wet ingredients in the second bowl, and add to the dry ingredients. Stir until mixed, add chopped almonds, and incorporate.

Form into two logs and place on baking sheet. This dough is slightly sticky and gooey. I use my fingers to press on the tops of each loaf to create an even loaf so you get even cooking, and no burnt bits.

35 minutes later they look like this !

Let the loaves cool for at least 10 minutes, better if it is 20 minutes, and cut on bias and place back on cookie sheet. I bake these for 25 minutes, watching them at 275 degrees. Once they are out of the oven and cooled, you can decide whether you want to dip them in white chocolate.

This recipe makes 40 ish biscotti (slice them thin !)
Nuts quoted are without the white chocolate. 56 Calories, 1.83g Fat, 6.46g Carbs (5g Net Carbs), 2.83g Protein

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