, nutritional review by Jill Wallentin
in Recipes, Dessert Low carb biscotti
Ingredients
- 1¼ cups (5 oz.) 300 ml (140 g) almond flour
- ¼ cup (1 oz.) 60 ml (30 g) pistachio nuts whole, raw, shelled or almonds
- ¼ cup (1¼ oz.) 60 ml (35 g) almonds roughly chopped
- ¼ cup (1¾ oz.) 60 ml (55 g) erythritol
- ¾ tsp ¾ tsp baking powder
- 1 1 large egglarge eggs
- 1 tsp 1 tsp almond extract
- 1 tsp 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine the almond flour, pistachios, chopped almonds, erythritol, and baking powder in a mixing bowl.
- Add the egg, almond extract, and vanilla extract. Stir until a cohesive dough forms.
- Transfer the dough to the prepared baking sheet and shape it into a log approximately 11 inches (28 cm) long. Gently flatten the top without pressing too firmly, as the dough can crack.
- Bake on the middle rack for 25-30 minutes, until lightly browned and firm enough to hold its shape. Remove from the oven and let cool completely on the baking sheet.
- Carefully slice the cooled log into approximately 14 biscotti using a sharp serrated knife. Use gentle sawing motions to prevent the dough from crumbling.
- Arrange the slices flat on the baking sheet and return to the oven. Bake for another 12-15 minutes, until dry and crisp, rotating the baking sheet if necessary for even browning.
- Transfer to a wire rack and let cool completely. The biscotti will become firmer and crunchier as they cool.
Recipe notes and tips
What are biscotti?
Biscotti are traditional Italian cookies known for their firm, crunchy texture and elongated shape.
The name comes from the Italian word meaning "twice-baked," referring to the method of baking the dough as a log, slicing it, and baking the individual cookies again.
Traditional biscotti are usually made with wheat flour and sugar, while this keto version uses almond flour and erythritol to keep the carb content low.
Why are biscotti baked twice?
The first bake sets the dough and creates a firm log that can be sliced.
The second bake removes additional moisture, giving biscotti their signature dry, crunchy texture.
This makes them ideal for dipping into coffee or tea without immediately falling apart.
How do I prevent keto biscotti from crumbling?
Almond flour doesn't contain gluten, so the dough is naturally more delicate than traditional wheat-based biscotti.
Allow the baked log to cool completely before slicing. This helps it firm up and makes it less likely to break.
Use a sharp serrated knife and gentle sawing motions rather than pressing straight down.
If a few pieces crumble, don't worry! They'll still taste delicious.
How do I make my biscotti extra crunchy?
Make sure the biscotti are thoroughly dried during the second bake.
Arrange the slices in a single layer with a little space between them so the heat can circulate.
For an even drier texture, turn the biscotti over halfway through the second bake.
Let them cool completely on a wire rack before storing. They will continue to firm up as they cool.
Can I use different nuts?
Absolutely! Pistachios and almonds are a delicious combination, but you can easily experiment with other nuts.
Hazelnuts, pecans, walnuts, or macadamia nuts all work well.
Keep the total quantity of nuts approximately the same to maintain the dough's consistency.
For extra flavor, you can lightly toast the nuts before adding them to the dough. Allow them to cool first.
Can I add chocolate?
Yes! Sugar-free chocolate chips or finely chopped dark chocolate with a high cocoa content make a delicious addition.
You can also dip one end of each cooled biscotti into melted sugar-free dark chocolate and let it set before serving.
Keep in mind that additional chocolate will change the nutritional values.
What other flavors can I try?
These keto biscotti are easy to customize with different extracts and spices.
Try adding cinnamon, nutmeg, cardamom, or finely grated orange zest for a fragrant variation.
For a more pronounced almond flavor, increase the almond extract slightly, but be careful not to overpower the other ingredients.
Can I use another sweetener instead of erythritol?
Yes! A granulated low carb sweetener suitable for baking can work, although the sweetness and texture may vary depending on the product.
Erythritol helps create a dry, crisp texture, which makes it particularly suitable for biscotti.
Powdered sweeteners may produce a slightly different result, so granulated erythritol is recommended for the original recipe.
Why are my biscotti still soft?
Biscotti may feel slightly soft when they first come out of the oven, especially when made with almond flour.
Allow them to cool completely before judging their texture.
If they remain too soft, return them to a low oven for a few additional minutes to help remove excess moisture. Watch carefully to prevent overbrowning.
Can I make biscotti without pistachios?
Of course! Simply replace the pistachios with an equal amount of almonds or another favorite nut.
You can also use a mixture of nuts and seeds for a slightly different texture.
How should I store keto biscotti?
Allow the biscotti to cool completely before transferring them to an airtight container.
Store at room temperature in a cool, dry place for up to 1-2 weeks, provided they remain completely dry and crisp.
For longer storage, freeze them in an airtight container for up to 3 months.
Avoid storing warm biscotti, as trapped moisture can make them soften.
Can I freeze keto biscotti?
Yes! Biscotti freeze very well.
Place the completely cooled cookies in a freezer-safe container, separating layers with parchment paper if necessary.
Thaw at room temperature before serving. If they have lost some of their crunch, warm them briefly in a low oven and allow them to cool again.
