Best No Sugar Biscotti Recipes

EXTRA CRISPY KETO BISCOTTI

Steps:

• Preheat the oven to 175 C / 350 Fahrenheit.
• Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.
• Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.
• Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.
• Bake on the middle shelf for around 25-30 minutes until lightly browned.
• Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet.
• Reheat the oven to 175 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.

VANILLA ALMOND BISCOTTI - NO SUGAR ADDED

Steps:

• Preheat oven to 350.
• Combine dry ingredients and set aside.
• Use mixer to beat butter and splenda till light.
• Add eggs one at a time, beating well after each.
• Add vanilla, stir.
• Remove bowl from mixer and stir in 1/2 of the flour mixture.
• Stir in milk.
• Add remaining flour mixture and combine well.
• Add chopped almonds and mix inches.
• Make into biscotti loaf or use the Pipe-N-Bake Biscotti pan like we do.
• Bake for 25-30 minutes.
• We like our biscotti soft, but if you don't you can put biscotti on a cookie sheet and return to the oven for 10 more minutes to crisp them.
• Enjoy!