companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Friday, December 8, 2017

Chocolate Drizzled Orange Biscotti

 Isn't it crazy that the holiday season and the flu season coincide? Too much to do to be sidelined in bed. It seems like everyone around me is dropping. I have had several bouts of illness myself this autumn. One trip to the doctor sent me straight to the emergency room. All better now, but  it was a battle to get all my recipes tested for the last issue of the 2017 Diner News. I found myself in the final week of November, also my birthday, with more cookies and cakes than I could possibly consume. There is a blessing in that though. I now know which of my new cookie creations stand up to the test of time. Great for gifting or shipping off to loved ones. This biscotti is a winner in that category.

I can remember just how cherished the Christmas box of goodies was that my sweet mama sent to me when I was in college. I was the most popular girl in the dorm when that package arrived. This is one cookie that could meet the challenge. It is sturdy. The flavor improves with age, and the texture is delightful. Biscotti is known for that. Good for dunking. I personally don't dunk, preferring a crisper or firmer cookie. It is near impossible to get a really crisp low carb cookie, but I have never liked soft, doughy cookies. My friends claim I like burned cookies. It is true to a point, but I just refuse to eat an underbaked confection. To each his own. If you like cookies that crumble in your fingers (or perhaps even fold around a finger) then be sure to have coffee or cocoa for dunking. Me, not so much.

I love the combo of orange and chocolate. It seems Christmasy to me. You can leave out that flavoring, adding in whatever you prefer. Use the sweetener you like. Make your own chocolate chips or buy a more expensive brand. Make this one work for you!

Chocolate Drizzled Orange Biscotti

1 3/4 cups almond flour
1/4 cup oat fiber
3 tbsp Pyure granulated or any 2 x sweetness sugar sub
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 cup melted butter
1 large egg
1 tsp orange extract
1/2 cup sliced almonds
1/4 cup melted sugar free chocolate chips
1 tbsp coconut oil

In a large bowl, whisk together almond flour, sweetener, baking powder, xanthan gum, and salt. Stir in 1/4 cup butter, egg and orange extract until dough comes together. Gently stir in sliced almonds. Place dough on a parchment lined cookie sheet. Form into a long loaf shape about 5 inches wide at the widest. Bake at 350 degrees for 25—30 minutes or until the center is firm to the touch. Let cool two hours. Slice the loaf into 1/2 inch slices. Arrange on cookie sheet and bake again for 30 minutes, turning cookies over at the halfway point. Turn oven off and allow cookies to cool in the oven. Melt chocolate chips with coconut oil and drizzle over biscotti. 

Makes 10 Biscotti: 155 calories     2 net g carb

This recipe is from the last edition of the Diner News. I have retired from the newsletter. It was so much work every month with such a strict deadline. My subscriptions are down, and my time is limited. I am still going to be doing recipe development, but I am planning for more specialty e-books and such. My family has changed with all the boys grown and out of the house. My hubby is never home for dinner anymore, as he is working nights. More often than not, I am cooking pretty simple meals. I still plan to keep up my blog and social media. In fact, that may increase with less effort going into the Diner News. We will see. I need a little time to recuperate and energize. The new year always inspires me. I will share more of my holiday recipes, and then we will delve deeply into healthier eating for the new year. I have two diabetic friends who want to lose weight, so hopefully, we can focus on health together. My oldest son in low carbing now. Sadly, he is in Arkansas, but I am sending him ideas and products to try. Needless to say, the 24/7 Low Carb Diner will still be around.

Happy Holidays to you and yours!

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