Sugar-Free Classic Almond Biscotti
Indulge guilt-free with this Sugar-Free Classic Almond Biscotti recipe, a delightful twist on the traditional Italian treat that’s perfect for those watching their sugar intake. Made without refined sugars and sweetened with a granular sugar substitute like erythritol or monk fruit, this biscotti still delivers the unmistakable crunch and toasted almond flavor you love. Infused with aromatic almond and vanilla extracts, these twice-baked cookies are golden, crisp, and bursting with nutty goodness. Ideal for pairing with coffee or tea, they're easy to make with simple baking techniques and wholesome ingredients. Whether you’re embracing a low-sugar lifestyle or just love classic biscotti, this recipe is sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 1 cup Whole almonds
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 large Eggs
- 1.5 teaspoons Almond extract
- 1 teaspoon Vanilla extract
- 0.75 cup Granular sugar substitute (such as erythritol or monk fruit sweetener)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place the whole almonds on a baking sheet and toast them in the oven for about 8-10 minutes, until fragrant. Remove from oven, let cool slightly, then roughly chop the nuts.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the eggs, almond extract, and vanilla extract together using a mixer until well combined.
Gradually add the granular sugar substitute to the egg mixture, mixing until fully incorporated.
Slowly mix in the dry ingredients, a little at a time, until the dough starts to come together.
Stir in the chopped almonds with a spatula or wooden spoon until evenly distributed throughout the dough.
Divide the dough into two equal portions. On a lightly floured surface, shape each portion into a log approximately 12 inches long and 2 inches wide.
Place the logs on the prepared baking sheet, leaving space between them to allow for spreading.
Bake in the preheated oven for 25-30 minutes, or until the logs are firm and golden brown.
Remove from the oven and allow to cool for about 10 minutes. Reduce oven temperature to 325°F (160°C).
Using a serrated knife, carefully slice the logs diagonally into 1/2-inch thick slices.
Arrange the slices cut-side down on the baking sheet and bake for an additional 15-20 minutes, turning halfway through to ensure even baking, until the biscotti are crisp and golden.
Remove from the oven and transfer to a wire rack to cool completely before serving or storing.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.8 g | 111% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 1848 mg | 80% | |
| Total Carbohydrate | 395.3 g | 144% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 7.7 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 497 mg | 38% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
