My favorite low carb biscotti recipe. They are delightfully crisp, with great maple walnut flavor. You won’t believe they are grain-free and sugar-free.
I hate most chain emails, but I’ve always had a thing for those “You know you are from (insert location here)” lists that people send around. Those crack me up. Even if I am not from said location and don’t always get the joke, I still manage to find them funny. Or at the very least intriguing, since it piques my interest to know why people from a certain place do or say such-and-such a thing. And when you actually are from said location, then they have a way of making you feel included. Because you do get the joke, and you love it that not everyone else will. The ones for Canada tend to go something like this:
You know you are Canadian when…
You’re not offended by the term “Homo Milk”.
You know that Thrills are something to chew and “taste like soap.”
You understand the sentence, “Could you please pass me a serviette, I just spilled my poutine.”
You have Canadian Tire money in your kitchen drawers.
You can do all the hand actions to Sharon, Lois and Bram’s “Skin-a-ma-rinky-dinky-doo”.
I could go on and on with these things, I really could. Another one I saw said something about being able to eat more than one piece of maple candy without feeling nauseous. I don’t know about other Canadians, but for me this is absolutely true. I have long had a passion for anything maple-flavoured. I could chug maple syrup out of the bottle, quite frankly. I refrain, but it’s tempting. For years, I used to buy my mother a bottle of “maple butter”, which is maple syrup that is further reduced and then creamed for a spreadable consistency, for her Christmas stocking. And every Christmas morning, that jar would be on the table for spreading onto our waffles or scones or whatever treat we were having. I know that on more than one occasion, I spooned it straight from the jar.
But maple syrup is sugar, plain and simple. And sugar and my body are not very good friends any more. What’s a maple syrup loving Canadian diabetic to do? Thank goodness for extracts! Long before I had diabetes, I kept a bottle of maple extract in my baking cupboard, as it’s incredibly useful for flavouring cookies and desserts. Maple syrup is expensive stuff and you don’t always want to be loading it into your baked goods when you want a maple flavour. And for those of us who can no longer eat maple syrup with abandon, maple extract is a godsend. I can get all of the flavour I adore so much, and keep the carbs at a minimum. As one of my favourite combinations has always been maple walnut, it wasn’t hard to make the leap to a maple walnut biscotti. There is something I’ve always loved about the slight bitterness of walnuts with the sweetness of maple together. For this recipe, I decided to amp up the walnut flavour with toasted walnut oil. It certainly doesn’t hurt that it makes it that much more heart-healthy for you!
The Results: I hardly need to tell you that these are good. If you are a maple walnut lover, you already know that these are good! I had concerns early on that the consistency of the oil would effect the crispness of the biscotti. But it didn’t do so at all. In fact, out of all the low carb, gluten free biscotti I’ve made thus far, these were the easiest to cut into slices and held together beautifully. And the flavour is perfect. They are great on their own, without the drizzled glaze, but let’s face it, the drizzle makes them that much more tempting.