Recipe makes 10 biscotti. Per 1 biscotti:
Preheat oven to 180°C/fan 160°C/gas mark 4.
Mix almond flour, baking powder and chopped almonds together.
Add melted butter, egg, vanilla and sweetener to this mix and stir until a firm dough has formed.
Form the mixture into a log shape approximately 1cm thick and cut the dough widthways into the 10 equal sized biscuits.
Place biscuits on a lightly greased baking tray and bake for 10 minutes.
Remove from oven and reduce temperature to 170°C/fan 150°C/gas mark 3½. Turn biscuits to face cut side up and return to oven for a further 10-15 minutes until golden and crisp.
Cool on a wire rack and store in an airtight container.
- 70g Almond flour e.g Sukrin
- ½ teaspoon Carbohydrate free baking powder e.g. Barkat
- 30g Whole almonds, roughly chopped
- 35g Butter, melted
- 40g Whole egg, beaten
- 2-3 drops Vanilla essence
- 1 large squirt Liquid sweetener e.g. Hermesetas
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