KETO PECAN PISTACHIO BISCOTTI

Ingredients

1. 1 1/4 cup / 125g almond flour or ground almonds (reduce to 1 cup if using extra-fine almond flour)
2. 1/2 cup / 60g pistachios and pecans almonds and hazelnuts also work
3. 1/4 cup / 50g granulated erythritol
4. 3/4 tsp baking powder
5. pinch of sea salt
6. 1 egg
7. 1 tsp almond extract

Instructions

1. Preheat the oven to 175 C / 350 Fahrenheit.
2. Mix the dry ingredients in a bowl - almond flour, granulated erythritol, baking powder, whole pistachios, crushed pecans and the pinch of salt.
3. Add the wet ingredients - beaten egg and almond extract - and stir, then knead until a dough forms.
4. Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.
5. Bake on the middle shelf for around 25-30 minutes until lightly browned.
6. 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.
7. 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.

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