Biscotti

This delightful little crunchy and nutty cookie is perfect with your morning coffee or afternoon tea. Keto Biscotti takes two steps to get it nice and crisp, but it’s worth the extra time.

Course Breakfast, Dessert

Cuisine French

Keyword almond, biscotti, keto cookie, pistachio

Prep Time 7

Cook Time 25

Resting and second bake time 1 15

Total Time 1 47

Servings

Calories 128kcal

Author The Kellie Kitchen

Ingredients

1 ¼ cup almond flour
½ cup almonds or pistachios
¼ cup low carb sweetener Lakanto
¾ tsp baking powder
⅛ tsp salt
1 egg
1 tsp almond extract

Instructions

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.

Notes

The number of cookies you get from this recipe is dependant on how long you make the initial log and how thin you slice the cookies. I have made this recipe many times and have gotten 10-12 cookies. The nutrition calculation is based on 10 cookies using almonds.

Nutrition