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Low Carb Almond Pecan Biscotti

How good are biscotti! Our Almond and Pecan Biscotti recipe was inspired by my nonna and my recent holiday. I LOVE these and I used to love my nonna’s homemade ones. I would dunk them into coffee or just enjoy them as is. I have been wanting to try a low carb version for so long, and I’m so glad I did, only 1g of carbs each!!

40 Biscuits

150g (1/2 packet) of Anna's Low Carb Pancake Mix 150g almond meal 75g (1/3 cup) Anna's Low Carb Icing Mix 1 tsp of baking powder 2 tsp Vanilla Extract 120 Butter (melted) 2 eggs 150g nuts of choice – I used half roasted unsalted almonds and pecans

Preheat the oven at 160 degrees Combine dry ingredients into a large bowl (almond meal, icing mix, pancake mix, baking powder and nuts) Combine melted room temp butter, 2 eggs, 2 teaspoon vanilla together, then add the wet to the dry mix. Use your hands to knead the dough and shape into a long log shape. Pop rolled long into the oven for 30 mins or until browned on top and firm on inside but not fully cooked. Low Carb Biscotti before being sliced Remove from oven and allow to cool completely IMPORTANT NOTE: as this recipe is almond meal based allow to chill overnight, wrapped in a tea towel to ensure a less crumbly slice. Once chilled, cut into biscotti shape. I got about 40 biscotti’s out of this quantity. Low Carb Biscotti before baking Preheat oven 160 and rebake until golden (keep an eye out as oven temps do vary). I baked mine for 10mins, then flipped them over for another 6-8 mins. Allow to cool on rack Will keep in the fridge for up to 5 days. Low Carb Biscotti on a plate

Flavour Suggestions: This is a great base biscotti recipe. You can add in your favourite flavours. I prefer them plain.

  • 2TB Orange or lemon zest
  • 1TB dried cranberries
  • Drizzle sugar-free or dark chocolate on top
  • Change the nuts
  • Add ginger and spices
This recipe was originally published on annaslowcarbkitchen.com.au