I love biscotti. Hard-enough-to-break-a-tooth biscotti. Alas, my recipe turned out delicious but very crumbly.. almost like shortcake, really. It's not biscotti.. not the rock-hard biscotti I had dreamed of dipping into a cup of espresso tomorrow morning.
Oh well, I still have a plate of delicious S cookies to devour guilt-free over the next few days.
If you divide the dough into 32 pieces like I did (I like the idea of eating 2-3 small cookies better than eating one big cookie), each cookie has 7.9 grams of fat and 1 gram net carbs. A definite S dessert or snack! If you're not nursing a seemingly insatiable 17-pound-three-month-old like me, you should probably not polish off an entire plate of these cookies. Even a small one is 85 calories. If you want more nutrition info, check below.
Prep a cookie sheet with parchment paper and preheat your oven to 350 F.
To start out, I beat two eggs foamy, about 2-3 minutes.
Add liquid stevia or your choice of sweetener. I used 30 drops of Sweet Leaf liquid stevia and this made the cookies just slightly sweet. If you prefer your cookies more sweet, add 40 drops.
A bit of sea salt, a stick of melted butter or 1/2 cup coconut oil, a teaspoon of vanilla extract, and a teaspoon of orange extract (optional). Mix 1.5 teaspoons of baking powder either into the almond flour, or throw it directly into the liquid ingredients if you like to take shortcuts like me.
Now slowly add the almond flour as you continue mixing the dough. When you're done, you should have a very soft but non-sticky dough. Add a handful of sliced almonds and/or chopped dark chocolate by hand, if you like.
Now, if you're shooting for something that resembles biscotti, shape your dough into a flat log on your cookie sheet. If you just want cookies, you can probably just roll out balls of dough and flatten them on your sheet; HOWEVER I have not tried this and don't know if the results would be exactly the same.
Bake for 22-25 minutes at 350 F, until your cookies are very lightly browned. Take them out to cool for at least 10 minutes, and cut them into strips if you formed a log.
Turn your oven down to 325 F, and when the cookies are quite cool, turn them on their sides and toast them for 20 more minutes. For the ultimate crunch, leave the oven door closed after they finish baking, and let them cool in there several hours.
Crumbly THM (Shortcake) Cookies - S [Printable Recipe]
- 2 eggs
- Stevia or other plan-approved sweetener
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 1 stick (1/2 cup) butter or 1/2 cup coconut oil
- 3 cups almond flour
- Orange extract or zest
- 1/4 cup sliced almonds or other nuts
- 1/4 cup chopped dark chocolate
1. Beat eggs foamy, 2-3 minutes.
2. Add 30-40 drops of liquid stevia or other sweetener.
3. Mix in sea salt, melted butter or coconut oil, vanilla extract and optional orange extract.
4. Stir baking powder into almond flour and slowly add to liquid ingredients; mix well.
5. Knead optional sliced almonds and chocolate in by hand.
6. Shape dough into a flat log on a lined cookie sheet.
7. Bake at 350 F for 22-25 minutes.
8. Cool at least 10 minutes, cut into slices, and turn cookies on side.
9. Bake for 20 more minutes at 325 F and leave in closed oven to cool for ultimate crumbliness.