Biscotti - Almond
Biscotti is basically long, dry, hard biscuits that are baked twice. Because of this, they have a longer shelf life. They are first baked in a log then sliced into individual pieces and baked again. They are delicious on their own or dipped into coffee. These Keto Biscotti are made of almond flour with chopped almonds, pistachios, unsweetened dried cranberries, lemon and orange zest. They're firm and crunchy.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 325 F or 160 C.
3. In a bowl, add the sweetener, egg or flax eggs, melted butter or oil of choice, lemon extract, lemon and orange zests and whisk to combine. Then add the nuts and dried cranberries. Mix to combine and coat the nuts and cranberries.
4. Add the almond flour, baking powder, salt and mix until a dough is formed.
5. Shape the dough into a ball then place on a baking tray lined with parchment paper. Flatten the dough then divide into 2 portions.
6. Shape the dough into a rectangle about 1/2 inch or 1.27 cm thick. Even out the sides. The rectangle is 8 inch or 20 cm in length and 3 inch or 7.5 cm width.
7. Bake for 25 minutes or until golden brown.
8. Cool for about 20 minutes or until slightly warm to the touch so that it is easier to cut. If the dough is cooled and hardened, it will crumble when cut.
9. Use a sharp knife (not serrated knife) and cut with a straight down movement. It can be 1/4 to 1/2 inch thick. Unlike regular biscotti, it is quite hard to cut too thin for keto version. For eggless version, the biscotti can be quite fragile during cutting so be careful when transferring them on to the baking tray or wire rack after cutting.
10. Place the cut biscotti preferably on a wire rack with a baking tray underneath so that you do not need to turn the biscotti during baking. If you don't have a wire rack, then just bake with a baking tray then turn the biscotti midway for a more even baking.
11. Bake at a slightly reduced temperature of 300 F or 150 C for 10 to 20 minutes or until slightly browned. Alternatively, you can bake at a lower temperature around 266 F or 130 C for 30 minutes then turn off the oven heat and let them rest inside for as long as possible to dry out the crumbs. However, you need to take a close watch to avoid over browning.
12. It's important to understand that the crunch depends on the baking process and every oven is different. If the biscotti are under baked, they will be less crunchy. All you have to do is to pop them back into the oven and bake them slightly longer. You can also do this on the next day or two when you find that they are not crunchy enough.
13. Cool the biscotti completely on a wire rack. They will firm up and become crunchy once cooled. They will be even more firm and crunchy the next day. Store in an airtight container.
14. These biscotti can be kept at room temperature for a few weeks. They can also be refrigerated or frozen.
[Total servings = 36]
NUTRITION INFO PER SERVING
Total Carb = 2.2 g
Dietary Fiber = 0.8 g
Net Carb = 1.4 g
Calories = 54
Total Fat = 4.4 g
Protein = 1.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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