Almond Flour Biscotti

Start by mixing together all your dry ingredients in a large mixing bowl. In a separate bowl, whisk together your eggs, honey, butter, and almond extract, until fully incorporated. Next, gently fold through the dry ingredients into the wet ingredients until combined. If using the cranberries, fold them through at the end.

Now, remove the dough and form two equal sized balls. Using your hands, form each of the balls into a log or thin shape, around 1-inch in thickness. Place them on a lined baking sheet and bake in the oven for 20 minutes, until they are lightly browned.

Remove from the oven and allow the two loaves to cool for 15 minutes, before slicing them into 1/2-inch pieces. Place the biscotti onto the baking sheet and bake for an additional 20 minutes. Let the biscotti cool completely.

Tips to make the best low carb biscotti

Biscotti is a very forgiving recipe, and you can make them as thin, thick, long, or small as you desire. If you choose to make them thinner/smaller, your cooking time will be a little less.

Feel free to switch up the nuts, and use cashews or walnuts instead.

You must let your biscotti loaves to cool for 15 minutes, before slicing them up. The biscotti continues to cook, and there is little risk of it falling apart.

Serve biscotti over the festive season with some hot chocolate, peppermint mocha, or a gingerbread latte!

Chocolate– Add 1/4 cup cocoa powder and increase the honey by 2 tablespoons. Omit any dried fruit.

Cranberry orange– Sub out half the nuts with extra cranberries and add 1 teaspoon orange extract.

Chocolate covered– Dip each of the biscotti in melted chocolate chips.

Espresso– Add 1 teaspoon espresso extract and omit the cranberries.

Lemon– Add 2 tablespoons lemon zest and 1 teaspoon lemon extract.

Storing and freezing biscotti

To store: Store leftover biscotti at room temperature, in a sealed container, for up to 4 weeks.

To freeze: Place the biscotti in a ziplock bag and store it in the freezer for up to 6 months.

Preheat the oven to 170C/325F. Line a large baking sheet with parchment paper and set aside.

In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together your wet ingredients until combined. Gently fold in the dry ingredients into the wet, until fully incorporated. Fold through your cranberries at the end.

Lightly flour a kitchen surface. Remove the dough from the bowl and form two equal portions. Using your hands, form two rectangular loaves, 1-inch in size.

Place the two loaves on the lined pan and bake for 20 minutes, until golden brown.

Remove the loaves from the oven and let cool for 15 minutes. Reduce the oven heat to 120C/250F.

Slice up the two loaves into 1/2-inch biscotti, and place them on the lined baking sheet. Bake the biscotti for an additional 20 minutes.

Remove from the oven and let cool completely.