Low Carb Almond Flour Biscotti (Paleo, Sugar-free)

Ingredients

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  2 cup or 240g

• Baking Blend Sugar Substitute (Erythritol)

  Truvia

  12 teaspoon or 34g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Coconut oil

  2 tbsp or 27g

• Almonds

  Nuts, blanched

  100g

Directions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, erythritol, and baking powder. Stir in eggs to form a dough.
3. In a small bowl, combine the melted coconut oil and almond extract. Stir the mixture into the dough.
4. Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4" tall, 4" wide, and 7.5" long.
5. Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
6. Allow the loaf to cool to room temperature, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 300 degrees F.
7. Use a sharp knife to carefully slice the loaf into individual biscotti (about 1/2" thick). A straight down movement works better than a see-saw motion, to avoid crumbling. Arrange in a single layer on the baking sheet (you may need two baking sheets for this). Handle the slices with care - they are fragile for now.
8. Bake on the second-from-the-top rack for 10-15 minutes, until bottom side is golden. Carefully flip the biscotti over (they'll still be soft and fragile). Bake for 8-12 more minutes, until other side is golden.
9. Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.
10. (source: https://www.wholesomeyum.com/recipes/low-carb-almond-flour-biscotti-paleo-sugar-free/)

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