Biscotti
Gluten, Grain, Dairy, and Sugar Free. Keto and Diabetic Friendly.
This recipe is not very sweet at all! Use extra Lakanto if you want a sweeter version. People who don’t like overtly sweet treats love this Biscotti.
Ingredients
Dry Ingredients
3 1/2 cups almond flour
1/2 cup chopped walnuts
1/4 cup Golden Lakanto (use more if you want it to taste sweet)
1 tsp baking soda
1 1/2 tbsp cinnamon (use more if you like a lot of spice)
pinch of salt
Wet Ingredients
2 eggs
1 tbsp vanilla extract
2 tsp almond extract
1/3 cup coconut oil (softened)
Zest of one large orange (save some for garnish at the end)
Topping:
Chopped walnuts
Orange zest
1/2 bag Lakanto Chocolate Chips (more or less depending on how much chocolate you like)
Himalayan salt (optional)
Instructions
Preheat the oven to 340* F and prepare 1 large or 2 small cookie sheets with parchment paper.
Mix all the dry ingredients in a bowl.
Mix all the wet ingredients except the coconut oil using an electric mixer or a spatula.
Add the dry ingredients into the wet and combine. If you aren’t using an electric mixer, you might need to use your hands.
Add the coconut oil and mix until totally combined.
Divide the dough in half and form two flat log shapes about 4 inches wide and 1/2 inch to 3/4 inch thick. See photo below.
Bake for 20-25 minutes.
Remove the logs from the oven when they are golden brown around the edges.
Reduce the oven temperature to 300* F.
Allow the logs to cool for at least 15 minutes.
When they are still slightly warm, but not hot, (this is important!) cut strips evenly into 1/2 to 3/4 inch cookies. See photo below. If your logs are too cold, they will crack and break when you cut them.
Turn them on their side and bake for 15 minutes.
Flip them to the other side and bake for another 10-15 minutes depending on how crunchy you want your biscotti. The longer you bake them at this stage, the more dried out and crunchy they will be.
Remove from the oven and allow to cool for 10 min on the baking sheet.
Place each cookie on a cooling rack with something underneath to catch chocolate drippings.
Melt the chocolate chips. Use a spoon to drizzle chocolate on each cookie. Or dip 1/2 the cookie in chocolate for a different style.
While the chocolate is still melted, sprinkle chopped walnuts and orange zest on top. Add a tiny amount of Himalayan salt on top if you choose.
Allow to cool completely, or transfer to the fridge so that the chocolate becomes hard.
Store in an air tight container in the fridge or freezer.
Special tips
Many people will think these are not sweet enough. Double or triple the Lakanto if you like sweet cookies.
Replace the walnuts with any nut of your choice.
Replace almond flour with hazelnut flour for a different flavor.
Not a fan of orange? Skip the orange zest.
Want more orange? Try adding more orange zest or a few drops of food grade orange essential oil to the batter.
Double the recipe! I almost always make a double batch.
Are your cookies breaking when you cut them (step 11)? This means your logs got too cold before you cut them. Try using a sharp, cerated knife and make sure they are still warm (not hot).
If you don’t have Lakanto chocolate chips, try this: Melt 100% chocolate (chips or a bar. Not cocoa powder). Add liquid stevia until it is sweet enough for you. Use this as a drizzle instead.
