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Healthy Recipes

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Prep Time: 20 min
Cook Time: 15 min
(Total time will vary with appliance and setting.)
Level of Difficulty: Advanced

This biscotti recipe substitutes almond flour for part of the whole wheat flour to reduce the amount of carbohydrates. Using almond flour alone is also acceptable for this recipe. In both recipes, the sugar can be reduced or you can substitute Splenda or a combination of Splenda and sugar.


1 cup sugar, Splenda or a mixture of both
1 tablespoon anise extract
¾ cup whole wheat flour
1 cup almond flour
½ cup chopped walnuts
½ teaspoon anise seeds, crushed
½ cup ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs

Controlled Carb Almond
1 cup Splenda
1¾ cup almond flour
½ cup sliced toasted almonds
½ cup ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
2 eggs


  1. Preheat oven to 350°. Oil a cookie sheet, or line with parchment paper.
  2. Using an electric mixer, beat the sugar and eggs together in a large bowl. Add the anise extract
  3. In a separate bowl, combine the whole wheat four, almond flour, ground flax seeds, baking powder and baking soda.
  4. Add half of the flour mixture to the eggs and sugar and mix thoroughly. Continue adding flour until the dough is too stiff to work with the mixer.
  5. Add the remaining flour and mix by hand. Mix in the walnuts and anise seeds.
  6. On the cookie sheet, form the dough into 2 oblong loaves that are about ½-inch thick, 3 to 4 inches wide and as long as the cookie sheet.
  7. The loaves will spread when baking, so leave several inches of space between them.
  8. Bake the loaves for 30 minutes.
  9. Remove the cookie sheet from the oven and let the loaves cool. When cool enough to handle, cut in diagonal slices about ½- to ¾-inch thick. Lay the slices cut-side down close together on the cookie sheet.
  10. Bake the cookies for about 10 to 15 minutes until they are slightly toasted.
  11. Store the biscotti in an air-tight container for up to one week or in the refrigerator.

Nutrition at a Glance (per cookie)
Calories: 70
Total fat: 3.5g
Saturated fat: 0g
Total carbs: 9g
Fiber: 1g
Sodium: 35g

Controlled Carb Almond
Calories: 60
Total fat: 5g
Saturated fat: 0g
Total carbs: 2g
Fiber: 1g
Sodium: 35g

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