Low Carb Almond Flour Biscotti (Paleo, Sugar-free)
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- 2 cups Blanched almond flour
- 1/4 cup Erythritol (or any granular sweetener*)
- 1 tsp Gluten-free baking powder
- 2 large Egg (beaten)
- 2 tbsp Coconut oil (measured solid, then melted; can also use butter instead)
- 1 tsp Almond extract
Preheat the oven to 350 degrees F (177 degrees C). Line a baking sheet with parchment paper.
In a large bowl, combine the almond flour, erythritol, and baking powder. Stir in eggs to form a dough.
In a small bowl, combine the melted coconut oil and almond extract. Stir the mixture into the dough.
Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4 in tall, 4 in wide, and 7.5 in long (2 cm tall, 10 cm wide, 19 cm long) .
Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
Allow the loaf to cool to room temperature, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 300 degrees F.
Use a sharp knife to carefully slice the loaf into individual biscotti (about 1/2" thick). A straight down movement works better than a see-saw motion, to avoid crumbling. Arrange in a single layer on the baking sheet (you may need two baking sheets for this). Handle the slices with care - they are fragile for now.
Bake on the second-from-the-top rack for 10-15 minutes, until bottom side is golden. Carefully flip the biscotti over (they'll still be soft and fragile). Bake for 8-12 more minutes, until other side is golden.
Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.
If you prefer less sweet biscotti, you may want to reduce the sweetener to 2-3 tablespoons instead of 1/4 cup.
Serving size: 1 biscotti cookie