I'm not sure if this is what you are after but I have made these and they are delicious...you could omit the nuts and it may be close to what you are looking for.
Cashew Biscotti
• 1 cup whey protein isolate/concentrate (mine is vanilla)
• 1 cup LSA (linseed, sunflower and almond 3:2:1 or just 2 cups of almond meal would work)OR golden flax
• 1 cup sweetener
• 1 teaspoon baking powder
• 3 large eggs
• 1 teaspoon vanilla
• 3 tablespoons coconut oil
• 1 cup crushed cashews (38 carbs)
• Preheat oven to 300°F.
• Line baking sheet with parchment.
• Combine dry ingredients and set aside.
• Whisk the eggs, vanilla in your mixer until well blended.
• Add the dry ingredients and mix until combined.
• Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
• Scrape the dough out onto a parchment lined sheet pan.
• Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
• This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
• Bake until firm and dry, about 50 minutes.
• Remove from the oven and cool 10 minute.
• Use a long serrated knife and slice into 1/2-inch wide slices.
• Lay the slices cut side down on the baking sheet and bake another 20 minutes.
• Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
• Cool the biscotti on a rack; cool completely before storing