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.
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.