recipes:breads:keto_biscotti
Table of Contents
Keto Biscotti
Ingredients
- 3 1/2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup pistachios sliced * See notes (feel free to omit)
- 1 teaspoon cinnamon (or omit)
- 2 large eggs
- 1/2 cup keto honey (or 1/2 cup splenda and 1/4 cup brown sugar stuff)
- 1/2 cup butter softened
- 1/2 teaspoon almond or vanilla extract
- 1/4 cup dried cranberries (or cherries, or blueberries, or not)
- 1..2 tbsp dried orange peel
- orange liqueur, orange flavor, orange bitters…
- chocolate chips
Instructions
- Preheat the oven to 170C/325F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your wet ingredients until combined. Gently fold in the dry ingredients into the wet, until fully incorporated. Fold through your cranberries at the end.
- Lightly flour a kitchen surface. Remove the dough from the bowl and form two equal portions. Using your hands, form two rectangular loaves, 1-inch in size.
- Place the two loaves on the lined pan and bake for 20 minutes, until golden brown.
- Remove the loaves from the oven and let cool for 15 minutes. Reduce the oven heat to 120C/250F.
- Slice up the two loaves into 1/2-inch biscotti, and place them on the lined baking sheet. Bake the biscotti for an additional 20 minutes.
- Remove from the oven and let cool completely.
Notes
* Can use any sliced nuts, like almonds and pecans.
TO STORE: Store leftover biscotti at room temperature, in a sealed container, for up to 4 weeks.
TO FREEZE: Place the biscotti in a ziplock bag and store it in the freezer for up to 6 months.
recipes/breads/keto_biscotti.txt · Last modified: 2023/11/18 18:17 by admin