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
Share this recipe with friends and family
- Prep 11 MINS
- Yields 40 Biscuits
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)
150g nuts of choice – I used half roasted unsalted almonds and pecans
Premium Almond Flour (800g)AUD$ 14.95
Low Carb Pancake & Pikelet Mix (300g)AUD$ 9.95
Sugar Free Icing Mix (225g)AUD$ 11.95
Protein Pancake Mix (300g)AUD$ 14.00
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.
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.
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.