Ingredients:
- 2 cups Superfine Almond Flour
- ¼ cup Coconut Flour
- ½ cup + 2 Tbsp Granulated Keto Sweetener (e.g., erythritol/monk fruit blend)
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Powder
- ¼ teaspoon Fine Sea Salt
- 2 Large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 4 tablespoons Unsalted Butter, Melted (or refined coconut oil)
- ½ cup Sliced or Roughly Chopped Almonds
Instructions:
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking powder, and salt. Ensure all dry ingredients are evenly distributed.
- In a separate, smaller bowl, whisk the room-temperature eggs and vanilla extract. Gently stir in the melted butter until fully combined.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Fold in the chopped almonds. The dough will be very thick and sticky.
- Transfer the dough onto the prepared baking sheet. Using wet hands, form the dough into a cohesive log, about 9-10 inches long and 3 inches wide. Flatten the top slightly.
- First Bake: Bake the log for 25–30 minutes, or until the loaf is firm to the touch and the edges are lightly golden brown.
- Partial Cool Down: Remove the loaf from the oven and reduce the oven temperature to 300°F (150°C). Let the loaf cool on the baking sheet for a mandatory 10–15 minutes. This step is critical to prevent crumbling during slicing.
- Slice: Using a sharp serrated knife, carefully slice the warm log diagonally into ½-inch thick slices.
- Second Bake Prep: Lay the sliced biscotti pieces flat on the baking sheet, cut-side down.
- Second Bake (Dehydration): Return the slices to the 300°F (150°C) oven and bake for an additional 20–25 minutes, flipping the pieces halfway through until they are hard and lightly tanned.
- Cool Completely: Remove from the oven. Let them cool completely on the baking sheet at room temperature. They will crisp up significantly as they cool.