Myra - Biscotti recipe - w/o Soy

Roger Zoul said:

Hey Myra,

Can, or would, you devise a recipe for biscotti (almond and/or chocolate)
that does not use soy flour? I hate that stuff.

Thanks.

Goodness - I got rid of the soy flour years ago! I remember how much
you liked them when we all got together in Las Vegas - so be careful
when you make them! Here you go:

MYRA'S ALMOND BISCOTTI

4 cups almond flour
1 teaspoon salt
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 cup cooking oil (not olive)
1 cup Splenda or equivalent artificial sweetener (not Equal)
3 large eggs
1 teaspoon vanilla extract
1 teaspoon orange extract

Preheat oven to 325 degrees.

Put the almond flour in a bowl, and add the salt, baking powder
and cinnamon. Mix the dry ingredients together and set aside.

In a large mixing bowl, blend the oil and Splenda. Add the eggs,
one at a time, mixing well after each addition. Add the vanilla
and orange extracts, mixing well.

Add the dry ingredients to the oil mixture, blending well. This
will make an oily soft dough.

Divide the dough into four sections, and form each section in a
small loaf approximately 2 inches wide and 1 inch high. Put the
loaves on a large greased cookie sheet (I lined mine with foil or
parchment paper for easy clean up). Bake at 325 degrees for
about 40 minutes.

When the loaves are done, remove from oven, and reduce the oven's
temperature to 200 degrees. Take the loaves off the cookie sheet
and put them on a cutting board. Using a very sharp knife, slice
each loaf into about a dozen pieces, about 1/2-3/4-inch thick. Put
the slices back on the cookie sheet, cut sides down.

When all the loaves are sliced, put the cookie sheet back in the
oven for 10-15 minutes. Remove, turn the slices over, and put
back in the oven for another 10-15 minutes.

Makes about 48 biscotti, each about 2 carbs.

These can be stored in an airtight container or in the freezer
for several weeks.

Myra wrote:
:: On Jul 5, 5:34 am, "Roger Zoul" <[email hidden]> wrote:
::: Hey Myra,
:::
::: Can, or would, you devise a recipe for biscotti (almond and/or
::: chocolate) that does not use soy flour? I hate that stuff.
:::
::: Thanks.
::
:: Goodness - I got rid of the soy flour years ago! I remember how much
:: you liked them when we all got together in Las Vegas - so be careful
:: when you make them! Here you go:
::
:: MYRA'S ALMOND BISCOTTI
::

Thank you. I seem to have a recipe that uses soy flour that I thought was
yours.

I need to get back to Vegas!

Myra said:

MYRA'S ALMOND BISCOTTI

Hi there everyone.

As I *will* try this recipie, I translated it into my language.
This is what I usually do this in order not to have to do the
conversions to the metric system several times.

This time, I thought I would post the translations here, so that it can
(maybe) be spread over french speaking web spaces in the future.

btw: this is quite an honnor 🙂 to read directly from a living legend
(talking about you Myra). ;-))

ANyway, here it is
==============================================================================

Biscotti aux amandes de Myra
====================

454g d’Amandes en poudre
1 c.a.c. de sel
1 c à c de levure chimique
2,5 c à c de cannelle en poudre
214g d’huile convenant à la cuisson (pas d’huile d’olive)
Splenda ou autre édulcorant convenant à la cuisson, en quantité
équivalant à 190g de sucre
3 gros œufs
1 càc d’extrait de vanille
1 càc d’extrait d’orange

Préchauffer le four à 163° Celsius

Mettre les amandes en poudre dans un saladier avec le sel, la levure
chimique et la cannelle.
Mélanger et réserver.

Dans un grand saladier, dissoudre l’édulcorant dans l’huile.
Ajouter les œufs un par un en mélangeant bien après chaque ajout.
Ajouter les extraits de vanille et d’orange, en mélangeant bien.

Ajouter les ingrédients secs au mélange à base d’huile, en mélangeant bien.
On obtient une pâte molle et onctueuse.

Diviser la pâte en 4 et former avec chaque morceau un pain d’environ 5
cm de large sur 2.5cm de haut.
Mettre les pains sur un grand tapis de cuisson pour cookies qu’on aura
huilé (Myra recouvre le sien d’une feuille d’aluminium ou de papier
sulfurisé pour faciliter le nettoyage).

Cuire dans le four préchauffé pendant 40 minutes.

Quand les pains sont cuits, les retirer du four et abaisser la
température du four à 93° Celsius.
Retirer les pains du tapis de cuisson pour les poser sur une planche à
découper.
Avec un couteau bien aiguisé, trancher chaque pain en une douzaine de
morceaux qui auront entre 12 et 18mm d’épaisseur.
Remettre les tranches sur le tapis de cuisson, côté tranché sur le tapis.

Quand tous les pains sont tranchés, remettre le tapis de cuisson au four
dans le four pendant 10 à 15 minutes.

On obtient environ 48 biscotti contenant chacun environ 2g de glucides.

Ils peuvent être conservés dans des boîtes hermétiques ou dans le
freezer pendant plusieurs semaines.

================================================================================

"Myra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Goodness - I got rid of the soy flour years ago!

do you use almond flour as a sub for all flour ingredients?

Roger Zoul said:

Thank you. I seem to have a recipe that uses soy flour that I thought was
yours.

Originally, my recipe *did* have soy flour, but I got rid of it
because I HATE soy flour. As you know, I call it Satan's Flour or
Flour of the Dead.

Quoted message said:

I need to get back to Vegas!

Well, why not go to The Amazing Meeting (aka TAM 6) in June 2008? Ken
(my BF) took me to TAM 5 in January, and it was a true blast. I got
to meet Adam Savage from Mythbusters!!! And the editor in chief of
Scientific American!!! Matt Stone and Trey Parker (meh), Penn &
Teller (been there, done that), and lots of other skeptically minded
folk, including The Amazing Randi himself. I think the most
fascinating talk was by Dr. Neil Gershenfeld from MIT on his Fab Lab
project.

James Randi Educational Foundation:
http://www.randi.org/

Go to JREF Forums for the message boards.

Fab Lab Project:

http://fab.cba.mit.edu/

Myra

Hueyduck said:

Myra wrote:

This time, I thought I would post the translations here, so that it can
(maybe) be spread over french speaking web spaces in the future.

btw: this is quite an honnor 🙂 to read directly from a living legend
(talking about you Myra). ;-))

Legend? Moi? Jamais - seulement dans mon imagination. (Probably a
really bad translation, sorry.)

But merci beaucoup for translating my recipe into French - it sounds
so much more romantic that way!

Myra

Myra said:

On Jul 6, 3:19 am, Hueyduck <[email hidden]> wrote:

Quoted message said:

Legend? Moi? Jamais - seulement dans mon imagination. (Probably a
really bad translation, sorry.)

Not at all. This is perfectly correct French. :-)

Quoted message said:

But merci beaucoup for translating my recipe into French - it sounds
so much more romantic that way!

You're welcome.
I made these biscotti yesterday for the first time. And they are
rrrrrrrrrrreaaally good.
Next time I will put a little more splenda (or a little less salt, don't
know yet), and I must say that I had to bake an extra 15 minutes in
the end.

But this is definitely the kind of thing I'll bake when non LC people
come to visit. ("- have a biscotti -mmmh goooood! -yet carb
free,see... -is not! -is too!!"😉
But I can see why one would have to be careful (as you told Roger to be)
when deciding to make this recipie. (calorie counts, right? ;-))

Huey

can i assume that you cannot see my posts?
would someone ask myra if ALMOND FLOUR is what she uses for all her baking
now?

"Myra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hueyduck said:

Myra wrote:

This time, I thought I would post the translations here, so that it can
(maybe) be spread over french speaking web spaces in the future.

btw: this is quite an honnor 🙂 to read directly from a living legend
(talking about you Myra). ;-))

Legend? Moi? Jamais - seulement dans mon imagination. (Probably a
really bad translation, sorry.)

But merci beaucoup for translating my recipe into French - it sounds
so much more romantic that way!

Myra

Myra wrote:
:: On Jul 6, 2:23 am, "Roger Zoul" <[email hidden]> wrote:
::
::: Thank you. I seem to have a recipe that uses soy flour that I
::: thought was yours.
::
:: Originally, my recipe *did* have soy flour, but I got rid of it
:: because I HATE soy flour. As you know, I call it Satan's Flour or
:: Flour of the Dead.

It does taste quite foul - glad I'm not the only one. Rosie wants to know

"do you use almond flour as a sub for all flour ingredients?"

::
::: I need to get back to Vegas!
::
:: Well, why not go to The Amazing Meeting (aka TAM 6) in June 2008?
:: Ken (my BF) took me to TAM 5 in January, and it was a true blast. I
:: got to meet Adam Savage from Mythbusters!!! And the editor in chief
:: of Scientific American!!! Matt Stone and Trey Parker (meh), Penn &
:: Teller (been there, done that), and lots of other skeptically minded
:: folk, including The Amazing Randi himself. I think the most
:: fascinating talk was by Dr. Neil Gershenfeld from MIT on his Fab Lab
:: project.
::
:: James Randi Educational Foundation:
:: http://www.randi.org/
::
:: Go to JREF Forums for the message boards.
::
:: Fab Lab Project:
::
:: http://fab.cba.mit.edu/

What does the BF do?

Roger Zoul said:

It does taste quite foul - glad I'm not the only one.

Yeah - it's nasty stuff. The only soy I ever touch now is edamame,
and even that's off the menu right now.

Quoted message said:

Rosie wants to know

"do you use almond flour as a sub for all flour ingredients?"

I had her blocked in the old days, and she's still being blocked by me
(even if it's only in my mind). Life's too short and all that. Let
her guess. Or spend a few minutes doing a little research.

Now, if Rosiebint comes in and posts, I'll be cybersquealing with
glee.

Quoted message said:

What does the BF do?

He's a database administrator. You know I only go for the techies!

He's gotten me into the skeptic movement, D&D, and movies based on
graphic novels. He's really smart, funny, unbelievably sweet, a great
listener, and one of the nicest people I've ever met. He's
waaaaaaaaay too good for me!

Myra

P.S. I was watching the "Dirty Jobs" marathon on Wednesday, and there
was a segment about a turkey farm, which made me think of Turkey
Lady. Is she still here?

Hueyduck said:

Not at all. This is perfectly correct French. :-)

Whew! I had to go to AltaVista Translations - my two years of high
school French got me "jamais" and "merci beaucoup" and no further. 🙂

Quoted message said:

I made these biscotti yesterday for the first time. And they are
rrrrrrrrrrreaaally good.
Next time I will put a little more splenda (or a little less salt, don't
know yet), and I must say that I had to bake an extra 15 minutes in
the end.

I'm revamping the recipe (and all my others) to be made with stevia
instead of Splenda. I can't really go into details at the moment, and
I'm not necessarily anti-Splenda - I'm just making my recipes more
"natural" for those who don't do any artificial ingredients.

Quoted message said:

But this is definitely the kind of thing I'll bake when non LC people
come to visit. ("- have a biscotti -mmmh goooood! -yet carb
free,see... -is not! -is too!!"😉

That's *THE* nicest compliment I can get! Merci, mon ami!

Quoted message said:

But I can see why one would have to be careful (as you told Roger to be)
when deciding to make this recipie. (calorie counts, right? ;-))

Strangely enough, I'm rather immune to the call of my baked goods - I
really only make them to give away or to serve company. Back in the
evil high-carb days, I could never eat just one potato chip. However,
I can eat just one almond and walk away.

I do have a thing for pistachios, though!

BTW, nice to make your acquaintance - have you been low carbing for
long? How do you like it? Is there anything else I can do to make
low carbing a more pleasant experience for you?

Myra

"Myra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

BTW, nice to make your acquaintance - have you been low carbing for
long? How do you like it? Is there anything else I can do to make
low carbing a more pleasant experience for you?

What a lovely thing to say🙂

Myra said:

On Jul 7, 3:19 am, Hueyduck <[email hidden]> wrote:

Quoted message said:

I do have a thing for pistachios, though!

I stopped buying them. The other reason (beyond having too much of them)
why I stopped is that I used to be able to find cheap ones with a nice
taste.
Now, they either cost an arm and a leg or taste like baked dust balls.
Once, they were so disgusting, I remember I instinctively renamed them
"fishtachios" ("friends" obscure reference). Yuk...

Quoted message said:

BTW, nice to make your acquaintance - have you been low carbing for
long?

Well, I started in 2002. I had read a medical article about Ketogenic
diet, wich was presented in order to detect sugar tolerance with
diabetic patients or *some* obese people (abdominal fat).
I thought it was an interesting approach, since I could clearly compare
my attitude with food to an addiction. Was sugar the addictive substance?
I lost 25kg (55lbs) in 2 years :-)

Quoted message said:

How do you like it?

Well, I really do. But if LowCarb is well known is the USA, in France
it is mostly regarded as "another crazy diet one should never follow
more than 2 weeks without medical supervision".
I never read "Pizza&Maltesers-bingeing diet should not be persued more
than 2 weeks without medical supervision". But never mind. Know, when
people are looking for cookies in my cupboards, I just tell them I eat
like a diabetic. They hear that I *am* a diabetic and they just leave me
alone without thinking that I have a glass of oil at breakfast every
morning with a stick of butter to dip on the side.

Quoted message said:

Is there anything else I can do to make
low carbing a more pleasant experience for you?

Nice thing to ask 🙂 Could you make fresh strawberries available at a
fair price during all year? ;-)) Because I swear I could live on this
fruit. This and cherry tomatoes.
Otherwise, I'm quite happy like that.
I read this NG to get some new recipies and experiences. But I wish
there would be more non-US participants, sometimes :-) Other continents
are not very well represented here, if I'm not mistaken. I guess it only
reflects the fact that this 'diet' is not wordlwidely popular (yet).

Huey

Hueyduck wrote:
.. But I wish

Quoted message said:

there would be more non-US participants, sometimes :-) Other
continents are not very well represented here, if I'm not mistaken. I
guess it only reflects the fact that this 'diet' is not wordlwidely
popular (yet).

O waves from Scotland🙂

"Myra" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

"do you use almond flour as a sub for all flour ingredients?"

I had her blocked in the old days, and she's still being blocked by me
(even if it's only in my mind). Life's too short and all that. Let
her guess. Or spend a few minutes doing a little research.

same old myra......................

thanks anyway, roger!

Re pistachios:

Quoted message said:

I stopped buying them. The other reason (beyond having too much of them)
why I stopped is that I used to be able to find cheap ones with a nice
taste.

Fortunately (or unfortunately) that's not a problem where I live.
California is the second largest pistachio producer in the world, and
a local chain of stores called Trader Joe's carries a very reasonably
priced selection of nuts and nut butters (among many other tasty
things).

Quoted message said:

Now, they either cost an arm and a leg or taste like baked dust balls.
Once, they were so disgusting, I remember I instinctively renamed them
"fishtachios" ("friends" obscure reference). Yuk...

Can't. Get. Image. Out. Of. Head. LOL!

Quoted message said:

Well, I started in 2002. I had read a medical article about Ketogenic
diet, wich was presented in order to detect sugar tolerance with
diabetic patients or *some* obese people (abdominal fat).
I thought it was an interesting approach, since I could clearly compare
my attitude with food to an addiction. Was sugar the addictive substance?
I lost 25kg (55lbs) in 2 years :-)

Whoo hoo! That's terrific!

Quoted message said:

Well, I really do. But if LowCarb is well known is the USA, in France
it is mostly regarded as "another crazy diet one should never follow
more than 2 weeks without medical supervision".

If it helps, it was thought to be crazy here, too, then it became a
fad and people did it incorrectly, so now it's settled down quite a
bit and reverted back to crazy status, except that most restaurants
(at least in my area) now offer low carb entrees, which is nice.

Quoted message said:

Nice thing to ask 🙂 Could you make fresh strawberries available at a
fair price during all year? ;-)) Because I swear I could live on this
fruit. This and cherry tomatoes.

Not sure I can help with the seasonal fruit problem! Again, I have an
advantage living in California, where so much fresh produce is
available year round, but even I can't find really good strawberries
until late spring. Tomatoes seem to be available all year, but they
never seem to be allowed to ripen properly. Sigh.

Quoted message said:

Otherwise, I'm quite happy like that.
I read this NG to get some new recipies and experiences. But I wish
there would be more non-US participants, sometimes :-) Other continents
are not very well represented here, if I'm not mistaken. I guess it only
reflects the fact that this 'diet' is not wordlwidely popular (yet).

I've seen people here from the U.K., New Zealand and a few other
places, but mostly you're right. Could it be the language barrier?

Myra

Ophelia said:

O waves from Scotland🙂

Oooh! I've never been (yet), but my family has friends in Edinburgh.
And, of course, I have my mini-obsession with Gerard Butler.

Myra

Myra said:

Ophelia said:

O waves from Scotland🙂

Oooh! I've never been (yet), but my family has friends in Edinburgh.

Not too far from me🙂)

Quoted message said:

And, of course, I have my mini-obsession with Gerard Butler.

Oh yes.. you just have to say yummmmmmmmmmm🙂)))