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These delightful Italian biscuits come out at only 1.9g net carbs per biscotti and make a perfect home-made gift, or as a guilt-free treat with your coffee.
225g Almond Flour
1 tsp Psyllium Husk
¼ tsp Salt
1 tsp Baking Powder
1 Egg (large)
55g Unsalted Butter
1 tsp Almond Extract
½ tsp Vanilla Extract
70g Almonds (finely chopped)
Pre-heat the oven to 160°C (fan), and line a sheet with non-stick baking paper.
In a large mixing bowl, mix all the dry ingredients: Almond flour, erythritol, psyllium husk, baking powder and salt.
In another bowl, whisk the egg with melted butter, almond extract and vanilla extract.
Combine the dry and wet ingredients well. When the dough is soft and combined, stir in the finely choppd almonds and form a dough ball.
Flatten the dough ball onto the prepared cookie sheet to corm a flat, long, cylinder of about 10 inches in leght and 1 inch in height (25cm x 2cm)
Using a long, sharp knife, gently cut the cylinder of dough into 12 biscotti. Make sure there is a gap between each biscotti.
Bake for 20 - 25 minutes or until firm on the top and they start to brown.
Remove from the oven, and let them cool down for 20 minutes on the cookie sheet. Gently turn each biscotti.
Lower the heat of the oven to 150°C, and return to the oven for 10 - 15 minutes until the sides are golden and firm.
Remove from the oven and cool the cookies completely.
Transfer to a cooling rack and wait at least 2 hours to enjoy!
Store in a cookie jar in the fridge for up to 5 days! They can be frozen in a ziplock bag and thawed at room temperature the day before eating.
For a festive spin, try adding some orange zest to the dry ingredients!
Our favourite recipe for crunchy keto biscotti with almonds.
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Making it easier to adopt a low-carb lifestyle.