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I love biscotti. I mean, really love biscotti. I’m a crunchy biscuit kind of girl as opposed to a soft cookie, so biscotti are just about the best thing ever.
I don’t dunk them though, that’s just crazy! Is it just me, or is the world firmly separated into two camps, the dunkers and the non-dunkers? I’m firmly in the non-dunkers camp.
But. If you are a dunker, you’ll be happy to know that these biscotti hold up well to immersion in your cup of choice.
These are traditional biscotti with whole almonds scattered throughout. Don’t you just love those pretty little circles in your biscuit? The addition of nutmeg and vanilla gives them an unexpected little twist.
And less than 2 grams of carbs each, you can have more than one!
Hands-on Overall
Serving size 1 biscotto
Nutritional values (per serving, 1 biscotto)
Net carbs1.5 grams
Protein3.6 grams
Fat9.7 grams
Calories108 kcal
Calories from carbs 6%, protein 13%, fat 81%
Total carbs3.2 gramsFiber1.7 gramsSugars0.8 gramsSaturated fat1.9 gramsSodium32 mg(1% RDA)Magnesium39 mg(10% RDA)Potassium106 mg(5% EMR)
Ingredients (makes 24 slices)
Instructions
- Pre-heat oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Mix dry ingredients: almond flour, sweetener, baking powder, xantham gum, spices and almonds together in large bowl.
Melt butter and add butter and beaten eggs to mixture. Mix well until a dough forms.
- Line a baking tray with baking paper. Form the dough into a low, wide log shape. The dough is a bit sticky, so I dusted my hands with coconut flour to do this comfortably. Bake for approx. 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool.
- Once cold, slice the loaf into 24 slices about 1 cm (1/2 inch) thick.
Please note: using almond meal instead of wheat flour results in a crumblier consistency and the addition of whole almonds can make this slicing tricky. If your loaf is refusing to slice and is very crumbly, I recommend allowing it to sit out overnight and go slightly stale. This will not affect the finished quality, but will greatly enhance the slice-ability of the loaf.
- Preheat oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Lay the slices very carefully in a flat layer on one or two lined baking trays. Toast for 15 to 20 minutes each side.
- Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp.
- Store in an airtight jar.
Ingredient nutritional breakdown (per serving, 1 biscotto)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 0.7 g | 1.8 g | 4.4 g | 49 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Baking powder, gluten-free |
| 0 g | 0 g | 0 g | 0 kcal |
| Psyllium husk powder |
| 0 g | 0 g | 0 g | 0 kcal |
| Nutmeg, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 0 kcal |
| Almonds, nuts (whole, unblanched) |
| 0.5 g | 1.3 g | 3 g | 34 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0 g | 0.5 g | 0.4 g | 6 kcal |
| Total per serving, 1 biscotto |
| 1.5 g | 3.6 g | 9.7 g | 108 kcal |
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