Biscotti

Biscotti translates to “cookie” in Italian. This recipe combines the sweetness of ground cardamom with aromatic orange zest and vanilla to create a beautifully crunchy texture that can be dipped in coffee or enjoyed on its own.

PREP TIME: 15 MINUTES

COOK TIME: 40 MINUTES

PASSIVE TIME: 30 MINUTES

MAKES: 24

SERVING SIZE: 1

1 cup (5oz/140g) whole raw almonds

¹⁄₄ cup (2oz/60g) butter, warmed to room temperature

¹⁄₂ cup (2.8oz/80g) granular erythritol

2 large eggs

¹⁄₄ tsp ground cardamom

1 tbsp orange zest

1 tsp vanilla extract

1¹⁄₂ cups (5oz/150g) almond flour

¹⁄₄ cup (1oz/30g) coconut flour

1 tsp xanthan gum

1. Preheat the oven to 355°F (180°C), and line a large baking sheet with parchment paper.

2. Spread the almonds in a single layer across a second large baking sheet. Transfer to the oven, toast for 10 minutes, then transfer to a cutting board and roughly chop. Set aside to cool for 10 minutes.

3. In a medium bowl, combine the butter and erythritol. Using a hand mixer, mix until the ingredients are combined, then add the eggs, cardamom, orange zest, and vanilla extract. Continue to mix until well combined.

4. In a separate bowl, combine the almond flour, coconut flour, and xanthan gum. Stir until a uniform color is achieved.

5. Add the dry ingredients to the wet ingredients and stir to combine. Stir in the chopped almonds once the mixture begins to thicken.

6. Divide the mixture into two equal portions, then shape them into elongated rolls that are similar to large baguettes and about 7 inches (17cm) long and 2 inches (5cm) wide. Transfer both pieces to the prepared baking sheet and place in the oven to bake for 25 minutes.

7. Remove the rolls from the oven and while they’re still hot, cut them into 12 equal slices at 45-degree angles.

8. Return the slices to the baking sheet with the cut sides facing up. Place them back in the oven and bake for an additional 15 minutes, flipping the slices halfway through the baking time.

9. Remove the biscotti from the oven and allow to cool completely before serving. Store in an airtight container in the fridge for up to 1 week.

Tip Cutting the biscotti rolls while they’re still hot helps prevent the edges from crumbling and also makes the almonds easier to slice.

NUTRITION PER SERVING

100
CALORIES

9g
TOTAL FAT

3g
TOTAL CARBS

1.5g
NET CARBS

3g
PROTEIN

Biscotti