This is a plain basic recipe for traditional biscotti. I even used anise extract and they turned out really good! They are supposed to be very dry and crunchy, so plan on serving them with something to dunk into, like hot tea or chocolate milk. Feel free to add other additions and flavorings! Dried cranberries are always good and will help lower the ratio as well. For higher ratios, you can easily add more fat to this recipe and it will still work fine.
For the holiday season, I plan on making a variety of ketogenic cookies. My plan is to allow one meal a day to be a fun “cookie” meal. For us, this usually works out to be an after school 3pm meal since we do not do snacks. The recipes I will be posting will make a good serving of cookies and will easily be able to cut in half if you need a snack size or dessert portion. If you have any cookie recipes you would like to share, please let me know!
23g raw egg mixed well
10g oil, plain flavor like grape seed or canola
8g butter, melted
11g coconut flour
12g macadamia nuts, I used the “chopped” nuts from Trader Joe”s or just roughly crush them yourself
1g baking powder
1g baking soda
0.3 g pure anise extract or other extract you like
pinch of salt
sweetener of you choice
Pre-heat you oven to 350 degrees.
Mix together the egg, butter and oil. Stir until they are completely combined.
Add the remaining ingredients to the wet ingredients and stir until very well.
transfer the dough to a cookie sheet lined with parchment paper. Shape it into a “log” and flatten it slightly. Bake the log for 15 minutes until the top has puffed slightly and cracked.
Remove the cooked log from the oven and turn your oven temperature down to 250 degrees. Allow the log to cool for about 1/2 hour.
Slice the log across into biscotti shapes. Lay the biscotti slices on the parchment paper and return to the oven. Bake until they have completely dried, about 30 minutes.