Extra Crispy Keto Biscotti

Name: Extra Crispy Keto Biscotti
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 1/4 cup / 125g almond flour (or ground almonds (reduce to 1 cup if using extra-fine almond flour)); 1/2 cup / 60g pistachios and pecans (almonds and hazelnuts also work); 1/4 cup / 50g granulated erythritol; 3/4 tsp baking powder; pinch of sea salt; 1 egg; 1 tsp almond extract

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Prep Time: 5 minutes

Cook Time: 40 minutes

Total: 45 minutes

Servings: 12

Author : Katrin Nürnberger

almond flour biscotti gluten free biscotti keto biscotti

Ingredients

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1 1/4 cup / 125 grams almond flour (or ground almonds (reduce to 1 cup if using extra-fine almond flour))1/2 cup / 60 grams pistachios and pecans (almonds and hazelnuts also work)1/4 cup / 50 grams granulated erythritol3/4 tsp baking powderpinch of sea salt1 egg1 tsp almond extract

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Instructions

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Step 1

Preheat the oven to 175 C / 350 Fahrenheit.

Step 2

Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.

Step 3

Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.

Step 4

Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.

Step 5

Bake on the middle shelf for around 25-30 minutes until lightly browned.

Step 6

Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet.

Step 7

Reheat the oven to 175 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.