Leigh~Ah的日记, 2020年02月22日

Almond Flour Savory Biscotti. Crunchy goodness! 

Wow this looks great. Did you make it?  

Yes, and the recipe is super easy. Today I had a piece with meatball and pecorino soup. Tomorrow I’m going to see how it tastes with artichoke and Asiago dip, my weakness! 

Yummy 😁 can i have the recipe please?🙏 

Absolutely! I’m new here so is it okay to post the recipe in this comment section?  

Yes no problem!  

Parmesan, Garlic and Herb Biscotti 2/3 cup almond flour 2 tbsp golden flaxseed meal 2 tbsp freshly ground Parmesan (I subbed with Parmesan, Romano, Asiago blend) 1 tbsp coconut flour 1 tsp garlic powder 1 tsp dried Italian herb seasoning 3/4 tsp baking powder 1/4 tsp salt 1/8 tsp black pepper 2 tbsp olive oil 2 large eggs 1. Preheat oven to 350. Line baking tray with parchment paper or silicone mat. 2. In medium bowl whisk together dry ingredients. 3. Whisk olive oil into dry ingredients until well mixed. Whisk eggs in separate bowl then whisk into dry ingredient/olive oil mix. 4. Allow batter to sit for 3 minutes to thicken. 5. Pour batter onto prepared baking tray. Spread into a roughly 8"- 9" x 4" x 5" rectangle. 6. Bake for 10 minutes then remove from oven. 7. Reduce oven heat to 300. 8. Allow loaf to cool for at least 10 minutes then use serrated knife to slice the loaf, on a slight diagonal, in 1/2" slices. You should get about 15 slices. 9. Arrange the slices back on the baking tray, placing them on their flat sides. 10. Bake for approximately 35 minutes*, flipping slices every 10 minutes until golden. *Use your own judgment based upon your own oven. Let them get golden but not overdone or I believe the almond flour will turn bitter. 11. Turn off oven and allow biscotti slices to cool in the oven. This will allow them to dry further into their crunchy goodness. Leave the door closed while cooling but if you believe they are getting too dark you can leave the door ajar. 12. Store in an airtight container. Makes 5 servings (3 slices each) Per serving: Calories 194 Fat 17g Protein 7g Sodium 243 mg Fiber 3 g Carbs 6g Net carbs 3g Sugar 3g I don't take credit for this recipe but made minor changes to suit my taste. Delete24 Feb 20 by member: Leigh~Ah  

Sounds great! 

I need to try this!I just started on a Keto diet with 16 h of no food ( intermittent fasting). I need to lose 20 lbs. I hope it does not take forever 

I also do intermittent fasting. I tend to eat a hybrid low carb/keto diet and this site does not like that. My fat content for the day is always too high based on the recommendations. I have been forcing myself to add some carbs as I have increased my exercising. I feel very guilty if I have carb heavy meals. My weight now is a result of throwing caution to the wind a year ago and just eating whatever I wanted. Now the long journey to get back to where I want to be.  

@Leigh~Ah thank you for the recipe 😃 

You’re very welcome chopsuey82!