I was so excited at how these biscotti turned out and surprised at how easy they were to make. Even if you don't own a biscotti pan, you don't need to have a special pan to make yours; a simple cookie sheet will work just fine (although I really do love my pan)! If you've never had biscotti before, they are a dry, crisp, twice baked cookie that originated in Italy and they're not too sweet. They are baked the first time as a loaf, then sliced and baked on a cookie sheet the second time until they are dry and toasty. I think they're best dunked in coffee. The commercially made biscotti that I used to eat contained 18 grams of carbs and 10 grams of sugar each. My grain free version made with almond flour and sweetened with Swerve only contain 3.7 net carbs and 1.8 grams of sugar each which is a huge difference. Check out my recipe and photos below. Enjoy!
Makes approximately 18