Crispy, chocolate-covered biscuits made with almond flour and pecans are a gastronomic revelation, no less!
The main thing is to use the finest flour for making them. And be patient – let the cookies stand in a cooling oven and then cool them completely. Only then will they get really crispy)
For convenience, we use mugs in the recipe – the volume is 250 ml
Ingredients :
Almond flour 2 cups
Erythritol ½ cup
Baking powder 1 tsp.
Coconut flour 1 tablespoon
Orange zest 1 tablespoon
Butter melted ¼ cup
Egg CO 1 pc.
Vanilla extract ½ tsp.
Pecans, chopped 1/4 cup
Dried cranberries 1/4 cup
Dark chocolate 90 g
Coconut Butter 1 Tbsp.
Step 1
Preheat the oven to 175°C and line a baking tray with parchment.
In a large bowl, combine the almond flour, Erythritol, baking powder, coconut flour and orange zest. Then, add the oil, egg and vanilla extract. Add pecans and dried cranberries and mix thoroughly.
Step 2
Place the dough on a baking tray and form a 25 x 10 cm loaf. Bake for 25 minutes, or until browned and firm to the touch. Remove from the oven and let cool for 30 minutes. Reduce oven temperature to 125°C.
With a sharp knife, carefully slice into 15 even slices. Place the slices back on the baking tray and bake for 15 minutes, then invert each slice and continue baking for another 15 minutes. Turn off the oven and don’t take it out until it cools.
Step 3
In microwave or water bath, melt chocolate until smooth and mix with coconut oil. Dip the ends of the biscotti and place on a baking tray. Place in the refrigerator until the frosting has set.
Bon appetit!
Energy Value per Serving
Calories from fat 209
Calories: 242
Fats: 23.2g
Carbohydrates: 6.4 g
Fiber: 3.1 g
Digestible carbohydrates: 3.3 g
Protein: 4 g
