Biscotti

If you haven’t noticed by my blog posts and COOKING KETO WITH FAITH FACEBOOK PAGE posts,
” I AM A COFFEE FANATIC!! ”
We have so many Coffee machines, Coffee related gadgets and gizmos, and Coffee signs around the house, it ain’t funny! I need help!!
But what I’ve been really missing with a coffee lately is a nice crisp, tasty, BISCOTTI.
So I just went into the kitchen and created a Keto Biscotti that is completely INDISTINGUISHABLE from the real thing!
COFFEE FANS…..YOU CAN THANK ME LATER!!

INGREDIENTS:

• 1 1/3 cups almond flour
• 2/3 cup + 2 TBSP vanilla whey protein powder
• 1/2 cup + 1 TBSP stevia/erythritol blend sweetener
• 1/4 tsp salt (we use Redmonds Real Sea Salt)
• 2 tsp baking powder
• 2 tsp anise/fennel seeds (roughly chopped)
• 1/4 cup slivered/sliced Almonds
• 3 eggs (cold)

INSTRUCTIONS:

• Preheat oven to 325F
• In a large mixing bowl, combine all of the DRY INGREDIENTS and mix thoroughly.
• Add eggs and mix well incorporating the eggs into the mixture until you get a soft dough.
• Transfer dough to a 1/2 sheet pan lined with parchment paper, and shape until you have a rectangle that’s approximately 13 inches long, 4 inches wide and about a 1/2 inch thick.
• Place your biscotti dough on the middle lower half shelf of your oven and bake for 20-25 minutes, or until your biscotti log is lightly golden. It will have puffed up and spread out considerably.
• Cool on baking sheet for 5 minutes, then transfer biscotti with parchment paper onto a cooling rack for another 5 mins. Then transfer it back to the sheet pan ready to cut.
• Cut the biscotti in half vertically down the center. Then cut across the biscotti in 1/2 inch slices. You should end up with approximately 22-24 individual biscotti.
• Arrange the biscotti CUT SIDE UP, then bake for 12 minutes or until biscotti are dry to the touch and a little golden.
  FLIP the biscotti over and bake that side for anywhere between 8-10 minutes, until golden.
• Cool biscotti on cooling rack until room temperature. About 1 hour before serving.
• Keep in an airtight container.

Now…I like my plain, but my 8 year old Faith Rose, likes them chocolate dipped and drizzled on the top. This is an activity she loves to do herself. (RECIPE BELOW)

CHOCOLATE DIP INGREDIENTS:

• 1/4 cup Lilys Milk Chocolate Baking Chips
• 1 tsp coconut oil (solid kind, not the liquid)

CHOCOLATE DIP INSTRUCTIONS:

• Place chocolate chips and coconut oil in a microwave safe shallow bowl.
• Microwave in 30 second increments, then stir, until you have the consistency you want for dipping or drizzling.
• Dip or drizzle – or both like Faith Rose, the biscotti in the chocolate, then set chocolate side down onto a parchment lined tray. Leave to dry until chocolate is completely set.
• Now this recipe makes enough to coat about 1/2 of the biscotti. If you want them all dipped, then simply double the recipe.
• ENJOY!!

PRODUCTS WE USE:

• KITCHEN AID MEASURING SPOONS/CUPS
• PYREX MIXNG BOWLS
• NORDIC WARE 1/2 SHEET BAKING PANS
• BAKING/COOLING RACK
• LACED PLATE
• DOUBLE WALL INSULATED GLASS COFFEE CUPS
• METAL COFFEE WALL SIGN

AMAZON ASSOCIATES

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