Almond Biscotti - Gluten & Sugar Free Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Ingredients
1/2 cup butter (unsalted, at room temperature)
3 cups almond meal
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sugar substitute (like stevia such as Natvia brand)
2 eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
Preparation
Preheat oven to 350 F. Cover a 10x15-inch baking sheet with parchment paper or a silicone mat and lightly grease with butter or oil.
Mix stick of butter, almond meal, baking powder, salt, and sugar substitute together in a large mixing bowl. Beat until fully combined—it should glom together.
Add eggs and both extracts and beat until well combined. The batter will be fairly stiff.
Let batter sit for 5 minutes or so; the almond meal will absorb some of the remaining liquid. It should form a soft, but workable dough.
Turn the dough onto the baking sheet and form it into a rectangle about 1/2- to 3/4 inch high, 5 inches wide, and 14 inches long.
Bake until very lightly browned on top, about 22 to 25 minutes. Remove from the oven and turn the oven down to 325 F. Let the cookies cool for 5 to 10 minutes, then cut into slices about 3/4 inch wide. Lay the slices on their sides, and return to the oven for about 15 minutes, until the sides are lightly browned.
You can leave the biscotti as is (making each biscotti 2 servings) or cut them in half. Cool completely before serving or storing in an airtight container.
|
|
Directions: |
Directions:Ingredients
1/2 cup butter (unsalted, at room temperature)
3 cups almond meal
1 tablespoon baking powder
1/4 teaspoon salt
1 cup sugar substitute (like stevia such as Natvia brand)
2 eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
Preparation
Preheat oven to 350 F. Cover a 10x15-inch baking sheet with parchment paper or a silicone mat and lightly grease with butter or oil.
Mix stick of butter, almond meal, baking powder, salt, and sugar substitute together in a large mixing bowl. Beat until fully combined—it should glom together.
Add eggs and both extracts and beat until well combined. The batter will be fairly stiff.
Let batter sit for 5 minutes or so; the almond meal will absorb some of the remaining liquid. It should form a soft, but workable dough.
Turn the dough onto the baking sheet and form it into a rectangle about 1/2- to 3/4 inch high, 5 inches wide, and 14 inches long.
Bake until very lightly browned on top, about 22 to 25 minutes. Remove from the oven and turn the oven down to 325 F. Let the cookies cool for 5 to 10 minutes, then cut into slices about 3/4 inch wide. Lay the slices on their sides, and return to the oven for about 15 minutes, until the sides are lightly browned.
You can leave the biscotti as is (making each biscotti 2 servings) or cut them in half. Cool completely before serving or storing in an airtight container. |
|
Personal
Notes: |
Personal
Notes: Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
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.
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.
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.
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.
|
|
This recipe for Almond Biscotti - Gluten & Sugar Free is from