Vanilla Almond Biscotti No Sugar Added
Indulge in the perfect guilt-free treat with this Vanilla Almond Biscotti recipe, a delightful no-sugar-added twist on a classic Italian favorite. Made with a blend of almond flour and all-purpose flour, these biscotti boast a rich, nutty flavor complemented by aromatic vanilla and almond extracts. Sweetened naturally with granulated erythritol and studded with slivered almonds, each crunchy slice is packed with wholesome goodness. Ideal for pairing with your morning coffee or afternoon tea, this biscotti recipe is easy to prepare and bakes to golden perfection in just 35 minutes. Whether you're following a low-sugar or diabetic-friendly diet, these crisp and flavorful treats are sure to become a household favorite. Store them in an airtight container, and enjoy a satisfying snack anytime!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 130 grams All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 Eggs
- 2 tablespoons Unsweetened almond milk
- 1.5 teaspoons Vanilla extract
- 0.5 teaspoons Almond extract
- 75 grams Granulated erythritol
- 50 grams Slivered almonds
- 1 tablespoon Unsweetened almond butter
Instructions
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together almond flour, all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, whisk eggs until lightly beaten. Add unsweetened almond milk, vanilla extract, almond extract, granulated erythritol, and unsweetened almond butter. Mix well until smooth and creamy.
Gradually add the dry ingredients to the wet ingredients and stir until a dough forms. The mixture will be slightly sticky but manageable.
Fold in the slivered almonds, making sure they are evenly distributed throughout the dough.
Transfer the dough onto a lightly floured surface and shape it into a log approximately 10 inches (25 cm) long and 3 inches (7.5 cm) wide. Transfer the log to the prepared baking sheet.
Bake in the preheated oven for 25 minutes, or until the log is firm to the touch and lightly golden. Allow it to cool on the sheet for 10 minutes.
Using a serrated knife, slice the log diagonally into 1/2-inch (1 cm) thick slices.
Place the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10 minutes, flipping the biscotti halfway through to ensure even crispness.
Remove the biscotti from the oven and let them cool completely on a wire rack. They will crisp up further as they cool.
Serve the biscotti as-is or with a cup of coffee or tea. Store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.6 g | 11% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 99 mg | 4% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.7 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 130 mg | 3% | |
*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.
