Sugar-Free Italian Almond Biscotti
Indulge in the delightful crunch of Sugar-Free Italian Almond Biscotti—an irresistibly crisp, twice-baked cookie with all the traditional charm but none of the added sugar! Made with wholesome almond flour and naturally sweetened with a stevia baking blend, these biscotti are packed with the nutty richness of chopped almonds and a hint of aromatic vanilla and almond extracts. Perfectly golden and handcrafted for that satisfying snap, this low-carb Italian classic is a guilt-free treat that pairs beautifully with coffee or tea. Whether you're catering to a sugar-free lifestyle or simply seeking a healthier dessert option, this easy-to-make recipe is ready in under an hour and serves 20, making it ideal for sharing or meal prepping.
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 1 cup Whole almonds, roughly chopped
- 0.5 cup Stevia baking blend
- 1 teaspoon Baking powder
- 0.25 teaspoon Fine sea salt
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Almond extract
- 2 tablespoons Unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, stevia baking blend, baking powder, and salt.
In another bowl, beat the eggs with vanilla extract, almond extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms.
Fold in the chopped almonds to ensure they are evenly distributed in the dough.
Divide the dough in half and shape each half into a log about 10 inches long and 2 inches wide on the prepared baking sheet. Leave space between the logs as they will spread slightly.
Bake the logs in the preheated oven for 20-25 minutes until they are lightly golden and firm to the touch.
Remove from the oven and allow them to cool for about 10 minutes, or until they are cool enough to handle.
Reduce the oven temperature to 300°F (150°C).
Carefully transfer the logs to a cutting board. Using a sharp serrated knife, slice the logs diagonally into 1/2-inch thick slices.
Arrange the slices on the baking sheet cut side down and bake them again for 10-15 minutes, until the biscotti are dry and crisp.
Remove from the oven and let them cool completely on a wire rack before serving.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 434 mg | 145% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 178.4 g | 65% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 128.9 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 675 mg | 52% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 953 mg | 20% | |
*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.
