Step 1Preheat oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Measure out all the ingredients you'll need for the biscotti.
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Step 1Preheat oven to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Measure out all the ingredients you'll need for the biscotti.
Step 2Place the dry ingredients into a mixing bowl: almond flour, flax meal, cacao powder (or dutch process cocoa powder), sweetener (Erythritol or Swerve for crunch), espresso powder, baking soda and salt.
Step 3Add the wet ingredients: eggs, apple cider vinegar, olive oil, vanilla extract, fine orange zest and bourbon. Instead of bourbon you can use brandy or dark rum, or skip it altogether and replace with water.
Step 4Mix using a spatula until thick and sticky dough forms. Add the chopped almonds and stir in.
Step 5Line a baking tray with baking paper. Form the dough into a low, wide log shape, about 12 cm (5 inches) wide and about 2 cm (1 inch) high. If the dough is a bit sticky, wet your hands with water to help handle it without sticking.
Step 6Bake for 40 to 45 minutes or until loaf is browned on the outside and firm in the centre. Remove from oven and let cool.
Step 7Once cool, cut the loaf into slices, each one 1 1/2 to 2 cm (3/4 inch) thick.
Note: If your loaf is refusing to slice and is very crumbly, I recommend allowing it to sit out overnight and go slightly stale. This will not affect the finished quality, but will greatly enhance the slice-ability of the loaf.
Step 8Preheat oven to 120 °C/ 250 °F (fan assisted), or 140 °C/ 285 °F (conventional). Lay the slices very carefully in a flat layer on one or two lined baking trays as needed. Toast for 15 to 20 minutes each side. When done, remove from the oven and let it cool down completely.
Step 9Meanwhile, prepare the chocolate coating. Break the chocolate into pieces (or use chocolate chips). Melt the dark chocolate in the microwave or in a bowl places over simmering water until smooth and runny. Optionally, you can add a teaspoon of bourbon, brandy or rum (do not use more or it won't set). The chocolate has to reach room temperature or it will be too runny.
Step 10Once the biscotti are cool and crunchy, dip each one into the chocolate and place in a tray lined with parchment paper to set. It helps if you briefly freeze the biscotti before coating as the chocolate will set quicker.
Step 11Store up to a week in an airtight container at room temperature. Freeze for longer storage.
Step 12Enjoy with a cup of coffee of hot chocolate.