Keto Biscotti (Camila Kost Version)

INGREDIENTS (12 servings)

125 g of almond flour

50 g oferythritol

1 egg

30 g pistachios, whole and shelled

30 g pecans, chopped

1 teaspoon baking powder

1 teaspoon of almond essence

1 pinch of salt

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PREPARATION

1. Preheat the oven to 180°C .

2. In a large bowl, mix dry ingredients: almond flour ,erythritol , baking powder, pistachios, walnuts and salt.

3. In a small bowl, lightly beat the egg with the almond extract. Add the wet ingredients to the dry ingredients and mix well until a manageable dough forms.

4. On a baking sheet covered with parchment paper or a silicone mat, shape the dough into a long, rounded shape (like a rolled Swiss roll).

5. Bake for 30 minutes or until lightly browned. Remove and let cool (about 15 minutes).

6. Cut the dough, form the biscotti and place them on the baking tray.

7. Put it back in the oven for 15 minutes or until crispy.

8. Enjoy!

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TIP: Melt dark chocolate (more than 70%) and dip half of the biscotti in the chocolate, sprinkle with walnuts and crushed pistachios for a finishing touch .