Speculoos and Macadamia Biscotti
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Speculoos and Macadamia Biscotti
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This makes a total of 10 servings of Speculoos and Macadamia Biscotti. Each serving comes out to be 189.42 Calories, 17.72g Fats, 2.69g Net Carbs, and 5.18g Protein.
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Ingredients
- 200 grams superfine almond flour
- 80 grams Swerve Confectioners*
- 1 teaspoon baking powder
- 1 teaspoon xantham gum
- 1 teaspoon vanilla bean paste
- 75 grams dry roasted macadamia nuts
- 1 tablespoon Speculoos Spice Blend *
- 57 grams salted butter melted
- 2 large eggs
Instructions
- Preheat oven to 325°F. In a bowl, combine almond flour, sweetener, baking powder, xantham gum, vanilla paste, macadamia, and spice blend until homogenous.
- In a separate bowl, melt butter. Add eggs. Beat well.
- Add the butter and egg mixture to the dry ingredients.
- Mix well and form into a dough.
- Transfer dough to work surface, pat, and form into an even, flattened, oblong or square-ish shaped log. Note that the dough is sticky. To help with the shaping, dust hands with almond flour.
- Transfer dough to a parchment lined sheet tray and bake for 30 minutes or until firm, lightly golden, and top is slightly cracked. Remove from oven. Set aside to cool, about 15 minutes.
- When cool, slice loaf into half inch thick slices. Slice deliberately using a serrated knife. If you find that your loaf is crumbly, place in the freezer to firm up some more.
- Preheat oven to 250°F.
- Line slices on a parchment lined sheet tray. Bake for 15 minutes. Flip slices and bake for another 15 minutes.
- Turn oven off. Let the biscotti cool in the oven until crisp, crunchy, and dry. Store in an airtight container.
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