Low carb gluten free maple walnut biscottisPosted: February 23, 2012 | |
Yes more biscotti!! I love this recipe. This recipe came out perfectly! Tastes great, great texture, crunchy, and was easy to make!!! I followed the recipe exactly!
2 cups almond flour
1/4 cup granulated erythritol
1/4 cup Stevia in the Raw
OR additional erythritol
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup toasted walnut oil
1 large egg, lightly beaten
3/4 tsp maple extract
1/2 cup walnut baking pieces, toasted
1/4 cup powdered erythritol
1 1/2 tbsp almond milk
1/2 tsp maple extract
Preheat oven to 325F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, granulated erythritol, Stevia in the Raw and xanthan gum. In a medium bowl, stir together walnut oil, egg, and maple extract. Add walnut oil mixture to almond flour mixture and stir until dough comes together. Stir in walnut baking pieces.
Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
For the glaze, whisk together the powdered erythritol with the almond milk and maple extract. Drizzle over cooled biscotti and let set 30 minutes.