Speculoos and Macadamia Biscotti

Ingredients

• 200 gram almond flour
• 80 gram powdered stevia/erythritol blend
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum
• 1 teaspoon vanilla extract
• 75 gram roasted macadamia nuts
• 1 tablespoon speculoos spice blend
• 57 gram salted butter
• 2 large egg

Instructions

1. 1

   Preheat oven to 325F. In a bowl, combine almond flour, sweetener, baking powder, xantham gum, vanilla extract, macadamia, and spice blend until homogenous.

2. 2

   In a separate bowl, melt butter. Add eggs. Beat well.

3. 3

   Add the butter and egg mixture to the dry ingredients.

4. 4

   Mix well and form into a dough.

5. 5

   Transfer dough to work surface, pat, and form into an even, flattened, oblong or square-ish shaped log. Note that the dough is sticky. To help with the shaping, dust hands with almond flour.

6. 6

   Transfer dough to a parchment lined sheet tray and bake for 30 minutes or until firm, lightly golden, and top is slightly cracked. Remove from oven. Set aside to cool, about 15 minutes.

7. 7

   When cool, slice loaf into half inch thick slices. Slice deliberately using a serrated knife. If you find that your loaf is crumbly, place in the freezer to firm up some more.

8. 8

   Preheat oven to 250F. Line slices on a parchment lined sheet tray. Bake for 15 minutes. Flip slices and bake for another 15 minutes.

9. 9

   Turn oven off. Let the biscotti cool in the oven until crisp, crunchy, and dry. Store in an airtight container.