Ingredients
Italian Almond Biscotti
- 2 cups blanched almond flour
- 1 tablespoon psyllium husk
- ¼ cup coconut sugar
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 2 large pasture-raised eggs
- 3 tablespoons coconut oil, melted
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ¼ cup pistachios, raw, roughly chopped
- ¼ cup almonds, raw, roughly chopped
Method
Step 1
Preheat the oven to 350°F. Mix dry ingredients in a large bowl. Then mix the wet ingredients in a smaller bowl, until the egg is fully beaten.
Step 2
Add wet ingredients to the dry ingredients and stir, then add chopped nuts and knead together until a dough-like consistency forms.
Step 3
Place parchment paper on top of a baking sheet and place the dough on top. Roll into a log shape and flatten with your hands, to be about ½-inch thick.
Step 4
Using a sharp knife, cut into biscotti-shaped cookies, the cookies will get thicker while cooking.
Step 5
Place cookies on a sheet ½-inch apart and transfer to the oven for 25 minutes, until lightly browned.
Step 6
Remove from the oven but keep the oven on. Let cookies cool for 15 minutes, then flip the cookies and bake for 15 more minutes.
Step 7
Remove cookies from the oven and let them reach room temperature before serving. Optional to dust with powdered monk fruit.
Nutritional analysis (per serving): Calories: 176g, Total Fat: 13g, Saturated Fat: 4g, Cholesterol: 29mg, Fiber: 3g, Protein: 6g, Carbohydrates: 11g, Sodium: 96mg, Sugars: 5g, Net Carbs: 8g
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