Perfect Morning Coffee
This recipe for Keto Biscotti makes the perfect pair with a cup of coffee. It’s crunchy and not too sweet that it feels like the perfect option for a quick bite or breakfast.
Almonds vs Pistachios
After being asked if I ever use pistachios in a recipe I decided to make this Biscotti recipe. Pictured in this recipe I used pistachios. However, I have made this recipe more time using almonds. Almonds have few carbs, so typically they are my first choice when making this cookie.
Either almonds or pistachios will work in this recipe. Heck, you can even use walnuts or pecans if you like.
All the other ingredients in this Biscotti recipe are Keto Kitchen staples for me…
This is a one bowl recipe for Biscotti. I toss all the ingredients except the nuts into a bowl. Mix it all together to form a dough. Then I mash in the nuts to the dough mixture with a rubber spatula. See…easy peasy, all in one bowl.
Form & Bake
Transfer the Biscotti dough onto a parchment lined cookie sheet. Using another piece of parchment or a piece of plastic wrap form the dough into a log. Slightly flatten the top of the log by pressing down gently all along the length of the dough log.
Place the biscotti log in the 350* oven for about 25-30 minutes. If Biscotti log is slightly cracked don’t panic. While the cooked dough is still warm press it back together. Dough log will completely cool and should hold together.
Cool & Slice
This part in the Biscotti recipe is very important. Make sure the cooked Biscotti log is 100% cooled all the way through. This could take one hour, but probably a few hours, to cool the biscotti log completely.
Once the log is completely cooled, using a serrated knife slice 1 inch cookies all the way down the log. The serrated knife must be very sharp, and you must be very decisive while cutting.
Place the 10-11 biscotti cookies lying flat on the cookie sheet spaced apart. Now you are ready for the second baking time.
Preheat your oven to 300°. Place the biscotti cookies in the oven for 15 minutes. When the buzzer goes off on the oven, turn the oven off. Leave the cookies in the oven for up to an hour or more until the oven has completely cooled.
Remove the cookie sheet from the oven and set the cookie sheet on the counter to completely, 100%, cool the biscotti cookies.
Serve these biscotti cookies with afternoon tea, morning coffee, or as an after dinner treat.
These Piscotty cookies do not last long. However we like to store them in an air tight container or Ziploc bag in the freezer for up to two weeks.
21 day Keto & Fasting Jump Start Program
If you’re new to low carb and fasting and need someone like me to hold you accountable I have a one on one program. The Kellie Kitchen Accountability Coaching Program…for details click here.
I’ll teach you how to eat delicious food and still lose weight, look great and feel AMAZING.
However, if you’re a “Do It Yourself” kind of person I have created a workbook to take you through the 21 day Jump Start Journey.
- Preheat the oven to 350* and line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, low carb sweetener, baking powder, nuts, and salt.
- Add the egg and almond extract to the bowl. Stir all together until fully combined and then knead until a dough forms.
- Roll the dough into a log shape, roughly 10” long. Flatten the dough into a biscotti shape (slightly flatten on top with rounded sides.
- Bake in 350* oven for 25-30 minutes or until lightly browned. Remove the Pistachio Biscotti from the oven and let cool completely to room temperature.
- Once the log is COMPLETELY cooled, then cut into 1” cookie slices with a serrated knife into about 1” cookies. Lay down cookies flat on the baking sheet.
- Reheat your oven to 300* and bake the biscotti cookies for 15 minutes to allow the biscotti to crisp up. Turn the heat off at 15 minutes and open the oven door. Let Biscotti sit in the oven for another 30-60 minutes or until the oven is cool.