Twinsy’s Anisette Almond Biscotti’s By Jeles

INGREDIENTS:

2 cups Anthony’s Almond Flour

1/4 cup Monkfruit

1 tsp Xanthan Gum

1 tbsp of Anise Seeds

3/4 cup of Sliced Almonds

1 tsp Almond extract

1 1/2 tsp of Anise extract

1/2 tsp Baking powder

2 large Eggs

2 tbsp Melted butter (measured solid, then melted)

INSTRUCTIONS:

Preheat the oven to 350*

Line a baking sheet with parchment paper

In a Mixing bowl, combine the almond flour, monkfruit, xanthun gum and baking powder, mix together

Stir in eggs, melted butter, anise seeds, anise extract and almond extract

Stir the mixture well

Next fold in the sliced almonds into dough (with spoon not mixer)

Plop the dough mixture onto your parchment paper and form a log with your hands and then flattened and square off the ends with your hands Note: (see my live video dated 10/22/20)

Bake for 20-30

Once the top is firm and the dough is golden brown, remove from oven and place on top of the stove and let the loaf cool to room temperature for 30 minutes or so

NEXT:

Preheat Oven to 300*

Place rack at the second from the top rack

Use a sharp knife carefully slice the loaf into individual biscotti

I slice mine on the thicker side, but you can slice them as thin as you would like (not to thin so they don’t start to crumble)

Arrange them laying down side ways on the baking sheet (same parchment paper they were baked on)

Bake for 10-12 minutes, until bottom side is golden

Now turn the baking sheet and flip the biscotti over, bake for 10-12 minutes

Once golden brown turn off the oven and leave the oven door a tad bit open and let them cool

Enjoy!

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Total Servings: 12 ~ Serving size: 1 Biscotti ~ Calories: 108 ~ Net. Carb: 1

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