I came up with a recipe for low carb gluten free chocolate biscotti cookies that could be used to make a crumb crust for a pie. I saw that some people use biscotti made with almond flour. I’ve never made biscotti before, but it looked very easy.
All you do is make the dough and shape it into a long flat log. The dough is baked until cooked into a cake. It’s then taken out to cool a bit.
Once cool enough to handle, it’s sliced into thin long pieces and returned to the oven. The second baking is what turns it from a cake into a cookie.
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These twice baked Italian cookies are so easy to make, I don’t know why I’ve never done it before. I made the cookies plain without any chocolate chips or nuts because I wanted to try crushing them for a pie recipe.
However, I think I would add something to the dough to give it more interest. Nuts or white chocolate would give a contrast to the dark color. I will post the crust recipe separately.
- 1 large egg
- 1/3 cup erythritol or Swerve
- 1/4 teaspoon stevia extract
- 1/4 cup of butter, softened
- 1/2 teaspoon sugar-free vanilla extract
- 1 ¾ cups of almond flour
- 1/4 teaspoon xanthan gum
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of sea salt
- 1 teaspoon of cinnamon
- sugar-free chocolate chips (optional)
- chopped nuts (optional)
- Preheat an oven to 325 degrees F. In mixing bowl, mix butter, erythritol, stevia, egg, and vanilla until well blended. In a separate bowl, add all the dry ingredients and mix until well combined. Add the dry mixture to the wet mixture and mix again until well blended. If desired, chocolate chips or nuts can be mixed in at this time.
- Shape the mixture into a large ball of dough. Place dough ball on a silicon baking pad or a well greased cookie sheet. Shape dough into a low, flat log.
- Bake the dough for about 20 minutes, or until lightly browned and cake-like. Remove from oven and reduce the temperature to 275 degrees F. Cool the log for about 10 minutes and then slice into thin strips about 1/2 inch wide. Place the slices on their side on the cookie sheet, and then bake for about 20-30 minutes, or until they are fully crisped.
Carbs per cookie: about 1.5 g