Maple Walnut Biscotti (Low Carb and Gluten-Free

• Vegetarian
• Gluten free

• Refrigerated

  • 1 1/2 tbsp Almond milk
  • 1 Egg, large

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking powder
  • 1 1/4 tsp Maple extract
  • 1/2 cup Swerve sweetener
  • 1/4 cup Swerve sweetener, powdered
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/4 cup Walnut oil

• Nuts & Seeds

  • 1/2 cup Walnut baking pieces, toasted

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups almond flour
• 1/2 cup Swerve Sweetener
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• 1/4 cup walnut oil (or other oil)
• 1 large egg, lightly beaten
• 3/4 tsp maple extract
• 1/2 cup walnut baking pieces, toasted
• 1/4 cup powdered Swerve Sweetener
• 1 1/2 tbsp almond milk
• 1/2 tsp maple extract

Directions

• Preheat oven to 325F and line a baking sheet with parchment paper.
• In a large bowl, whisk together almond flour, sweetener, and xanthan gum. In a medium bowl, stir together walnut oil, egg, and maple extract. Add walnut oil mixture to almond flour mixture and stir until dough comes together. Stir in walnut baking pieces.
• Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
• With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
• For the glaze, whisk together the powdered erythritol with the almond milk and maple extract. Drizzle over cooled biscotti and let set 30 minutes.

Nutrition