Make a little taste of Italy with these crunchy biscotti. They're low-carb, and gluten-free, although you'd never know it by the taste.

Ingredients

• 1 single-cake package or 1/2 cup Wise Choice Cake-ability Baking Aid
• 2 cups ground pecans
• pinch salt
• 1 teaspoon cinnamon, or to taste
• Sweetener equivalent to 1/4 cup sugar
• 2 large eggs, beaten
• 1 tablespoon vegetable oil
• 1/2 cup pistachios, whole
• 1 1/2 tablespoons currants

   

Directions

Makes about 24.

Preheat oven to 325° F. Line a cookie sheet with parchment paper.

1. Place pecans in food processor bowl and pulse until finely ground.

2. Add Wise Choice Cake-ability Baking Aid, sugar equivalent, cinnamon and salt. Pulse until combined.

3. Add remaining ingredients.

4. Form mixture into three logs about 2 inches wide on cookie sheet. Shape until logs are about 1 inch high.

5. Bake until logs are firmly set but not hard, about 15 minutes.

6. Remove from oven and cool. Slice on the diagonal about a quarter-inch thick.

7. Lay cookies on sheet and return to oven. Bake for about 7 minutes more or until tops of cookies are crisp. Repeat with the other side. Remove from oven and cool on rack.

8. Store in an airtight container

Nutrition

Nutrition* (per biscotti, as calculated by Mastercook): 60 calories; 5g fat; 3g carbs (of which 1.5g is fiber); 2g protein.

*based on no-calorie sweetener