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!!
By Joanne Snack
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- Prep 11 MINS
- Yields 40 Biscuits
Ingredients
150g (1/2 pack) of Low Carb Pancake & Pikelet Mix
150g almond meal or PBCo. Almond Flour
75g (1/3 cup) Sugar Free 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
Directions
1Preheat the oven at 160 degrees
2Combine dry ingredients into a large bowl (almond meal, icing mix, pancake mix, baking powder and nuts)
3Combine melted room temp butter, 2 eggs, 2 teaspoon vanilla together, then add the wet to the dry mix.
4Use your hands to knead the dough and shape into a long log shape.
5Pop rolled long into the oven for 30 mins or until browned on top and firm on inside but not fully cooked.
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7Remove 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.
8Once chilled, cut into biscotti shape. I got about 40 biscotti’s out of this quantity.
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10Preheat 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.
11Allow to cool on rack
12Will keep in the fridge for up to 5 days.
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