Keto Biscotti

Biscotti are baked twice, which is what makes them dry enough to survive a dunking.

Why Two Bakes

The name means twice cooked, and the method is the recipe. The dough is baked as a single log, cooled, sliced, then returned to a lower oven to dry out.

The second bake is what drives the remaining moisture off. That is why biscotti keep for weeks where a normal biscuit goes soft in days, and it is why they hold their shape in a cup of coffee.

The recipe here takes a shortcut by cutting the log before the first bake rather than after, which avoids the crumbling that almond flour doughs are prone to when sliced warm. Keep the gaps between the pieces so the heat reaches all the cut surfaces.

The Role of Psyllium Husk

One teaspoon looks like a rounding error in a 225g batch of almond flour. It is not optional.

Almond flour has no gluten and no starch network, so an almond dough has nothing holding it together beyond fat and egg. Psyllium husk absorbs many times its own weight in water and forms a gel, which acts as the binder wheat gluten would normally provide.

Without it, this dough cracks when you shape the log and the biscotti fall apart on the second bake. Do not increase it either, as too much gives a gummy, dense texture.

Shaping the Log

Twenty-five centimetres long and about two centimetres high. Wet your hands before shaping, as this dough is sticky and will cling to dry fingers.

Keep the height even. A log that is thicker in the middle gives you biscotti that are still soft in the centre after the second bake while the ends have overbrowned.

Flavour Variations

Orange zest in the dry ingredients gives a Christmas version. Lemon zest and a teaspoon of dried lavender works in summer. Chopped hazelnuts in place of the almonds change the character entirely. A tablespoon of cocoa powder alongside an extra 10g of erythritol makes a chocolate version.

What to Have Them With

Coffee, and preferably strong. Our bulletproof coffee is a good pairing if you want something richer, or our low-carb hot chocolate in winter.

If you are baking a batch as a gift, our low-carb gingerbread biscuits keep just as well and make a good pair in a tin.

Storage

Five days in a jar in the fridge, or up to three months frozen in a ziplock bag. Defrost at room temperature the day before. They must cool completely before storing, as trapped steam will soften them overnight.

Frequently Asked Questions

Why are my biscotti soft?

The second bake was too short, or they were stored before cooling completely. Return them to a 150C oven for another ten minutes and cool fully on a rack.

Can you make them without psyllium husk?

Not reliably. Psyllium is what binds an almond flour dough. A tablespoon of ground flaxseed is the closest substitute, though the texture is slightly heavier.

Why do they need two hours before eating?

They continue to crisp as they cool. Eaten warm they taste underbaked, and the texture is completely different two hours later.