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My Favorite Biscotti Recipe

When I was younger I loved biscotti and being Italian it just came naturally. I figured out a way to make low carb approved biscotti! This is a feature in my third cookbook! see the recipe below then see my recent tweaks and flavor combos! So fun and so easy and so many combinations! I find using butter instead of the oil makes a true crispy texture for the biscotti however the oil also works well just tends to be a slightly softer cookie.

What we need:

2 cups almond flour

½ cup sweetener

1 tsp salt

1 tsp baking powder

¼ cup melted butter or avocado oil

1 egg

1 cup chopped nuts or diabetic kitchens vanilla granola cereal.

1  tsp almond or vanilla extract

What we do:

Oven 325f line baking pan with parchment paper. Mix the almond flour, baking powder, sweetener and salt. Add oil or butter, egg and extracts and mix well. fold in the nuts or granola.. Dough will be slightly crumbly, spread into a log on the prepared sheet about 11 X 4 inches. Bake 20 to 25 mins remove and let cool almost completely about 30mins. Slice into 12 to 14 cookies and place back on the sheet. Bake 250f for an additional 25mins. Then turn oven off and let cool completely in the oven about 35 to 40 mins. If desired melt 1 Tbs butter and come sugar free chocolate in the microwave 30sec increments and drizzle on top! These were absolutely perfect!

Since these were such a huge hit I played around with flavors and created strawberry biscotti, coconut and chocolate which taste just like an almond joy! and my personal favorite using Anise extract! These would make great gifts for the holiday also!

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