Dessert

Almond biscotti

Name: Almond biscotti
Total time: 60 min
Yield: 12 servings
Cuisine: American
Ingredients: 11 oz Almond flour; 3½ oz Whole almonds; 2½ oz Butter; 3 Eggs; 3 oz Granulated erythritol; Lemon, the zest of one; Baking powder, a teaspoon; Almond extract, half a teaspoon; Sea salt, a pinch

Baked twice, which is what the name means and what makes them keep — three weeks in a jar, and they are the only thing here that is meant to be hard.

3gnet carbs

23gfat

8gprotein

250kcal

Per serving60 minServes 12

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Ingredients

For the whole dish · serves 12

Almond flour11 oz
Whole almonds3½ oz
Butter2½ oz
Eggs3
Granulated erythritol3 oz
Lemonthe zest of one
Baking powdera teaspoon
Almond extracthalf a teaspoon
Sea salta pinch

Method

6 steps · 60 minutes

Toast the whole almonds and chop them roughly. Untoasted, they taste of nothing in the middle of a twice-baked cookie.
Mix everything into a stiff dough and shape it into one flat log on a lined sheet, about an inch high.
Bake at 325F for 25 minutes until firm to the touch, then cool it for 15. Cutting it hot shatters the log.
Slice it across into twelve fingers with a serrated knife, using a sawing motion and no downward pressure.
Lay them cut side down and bake again at 275F for 20 minutes, turning once.
They are soft coming out of the second bake and go hard as they cool, so judge them cold rather than hot.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.