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Name: Almond Biscotti
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 2 cups almond flour; 1/2 cup powdered Erythritol or Swerve; 1 tsp gluten-free baking powder; 1 tsp xantham gum; 1/2 tsp of nutmeg; 1 tsp Vanilla extract; 1 cup whole almonds; 1/4 cup butter melted; 2 large eggs beaten

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INGREDIENTS

2 cups almond flour
1/2 cup powdered Erythritol or Swerve
1 tsp gluten-free baking powder
1 tsp xantham gum
1/2 tsp of nutmeg
1 tsp Vanilla extract
1 cup whole almonds
1/4 cup butter melted
2 large eggs beaten

INSTRUCTIONS

2. 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.

3. Once cold, slice the loaf into slices about 5 mm 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.

4. Pre-heat oven to 250 °F. Lay the slices very carefully in a flat layer on one or two lined baking trays. Toast for 15-20 minutes each side.

5. Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp. Store in an airtight jar.

NOTES

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Almond Biscotti

2 cups almond flour
1/2 cup powdered Erythritol or Swerve
1 tsp gluten-free baking powder
1 tsp xantham gum
1/2 tsp of nutmeg
1 tsp Vanilla extract
1 cup whole almonds
1/4 cup butter melted
2 large eggs beaten

1. Pre-heat oven to 320 °F. 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.
2. 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.
3. Once cold, slice the loaf into slices about 5 mm 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.
4. Pre-heat oven to 250 °F. Lay the slices very carefully in a flat layer on one or two lined baking trays. Toast for 15-20 minutes each side.
5. Turn oven off, prop oven door open using a wooden spoon and let biscotti cool in oven until crisp. Store in an airtight jar.

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Nutrition

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Serving Size: 1 Serving (37g)
Recipe Makes: 24 Servings

Calories: 127
Calories from Fat: 97 (76%)

Amt Per Serving		% DV

	Total Fat 10.8g	14 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 5.6g
	Polyunsanturated Fat 2g
Cholesterol 93.2mg		29 %
Sodium 58.3mg		2 %
Potassium 126mg		3 %
Total Carbohydrate 3.2g		1 %
	Dietary Fiber 1.7g	7 %
	Sugars, other 1.5g
Protein 5.6g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 127

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