Almond Biscotti Recipe – Zulay Kitchen

Almond Biscotti Recipe

Almond Biscotti Recipe

 If you love biscotti, you will instantly fall in love with this easy Almond Biscotti recipe from Marcia K! It's the perfect snack on a cozy afternoon and it'll surely drive you nuts!

Almond Biscotti Recipe

Ingredients

DRY INGREDIENTS:

  • 1 ¾ cups almond meal flour

  • ½ cup oatmeal bran

  • ¾ cup monk fruit sweetener (with erythritol)

  • 1 tsp baking soda

  • ¾  cups chopped pistachios

WET INGREDIENTS:

  • 2 large eggs

  • 1/2 tsp. vanilla

  • 1/2 tsp. almond extract

  • 3 tbsp. almond butter

  • 3 tbsp. coconut oil

Preparation

  1. Measure the dry ingredients into the large mixing bowl.

  2. Cut the coconut oil and almond butter into the dry mix.

  3. Crack the eggs into the smaller bowl.

  4. Add the almond and vanilla extracts into the eggs and whisk together like scrambled eggs.

  5. Add the eggs into the almond flour and stir. 

  6. Add the pistachios. It will be stiff like bread dough. I kneaded the dough briefly to ensure all was mixed through.

  7. Prepare the baking dish with coconut oil and put the dough onto it. 

  8. Shape into an oval dome.

  9. Bake in a preheated oven of 335° for about 30 min. It should not be soft at the top when done, and a knife should be clean when inserted.

  10. Let this cool completely before cutting your biscotti into ¾ inch slices.

  11. Lay these onto a buttered baking sheet and bake again at 335° for about 15 min. They will become like toast.

  12. Let them cool. Top with chocolate sauce, but they can be sprinkled with powdered sugar or just cocoa powder. 

Enjoy with coffee or your favorite tea! 

    Kitchen Products Used

     

    Zulay Silicone Spatula Set

     

    Zulay Silicone Baking Mats

     

    Zulay Stainless Steel Whisk

     

    Other Products Needed
    • 8" x 9" Baking Dish
    • Large Bowl
    • Medium Size Mixing Bowl
    • Measuring Cups 

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    1 comment

    • Yes! Like using almond and oat flour. Haven’t tried making, but looking forward to it.

      Soo

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