Low Carb Biscotti
I was hosting a birthday afternoon tea for my husband. I made his favourite chocolate cake from Chinois Restaurant, which was featured in Vogue Entertaining circa 1992. Since the cake is not low carb, I wanted to pair it with something else. I found a recipe for Italian Almond Biscotti by Dr Mark Hyman, which inspired me to make a version.
I'll definitely make these again, but next time I'll make the fingers a little finer as they weren't as crunchy as I like. It's a quick and easy recipe and perfect with coffee!
Low Carb Biscotti
Yield: 8-10
Prep time: 20 MinCook time: 45 MinInactive time: 15 MinTotal time: 1 H & 20 M
Not sure what to serve guests coming for afternoon tea? This Biscotti recipe is your answer. They pair beautifully with coffee and tea, are quick and easy to make, and store well in a sealed container.
Ingredients
Instructions
- Preheat the oven to 180C.
- Mix dry ingredients in a bowl.
- Mix the wet ingredients in another bowl until the egg is fully beaten.
- Add wet ingredients to the dry ingredients and stir, then add chopped nuts and knead until a dough-like consistency forms.
- Form the dough into a log shape and flatten it with your hands so it is about 1 cm thick.
- Cut the dough into finger-size biscuits. If you like a crunchier biscotti, cut it into thinner slices.
- Place the biscuits on a baking tray covered with baking paper and space a little apart to allow them to swell.
- Bake for 25 minutes, until lightly browned.
- Remove from the oven and let cool for 15 minutes.
- Flip the biscuits and return to the oven for 15 more minutes.
- Remove from the oven and let them reach room temperature before serving.
Please note: The nutritional information is included as a guide only.