Make these guilt-free biscotti che si possono mangiare a dieta for a trip down memory lane. Easy to make and perfect with coffee or tea. Biscotti have become a beloved treat around the world, and this recipe is a small variation that holds a special place in my heart. While biscotti may seem simple to make, the key to a perfect batch lies in the details. From the quality of the ingredients to the way you handle the dough, every step counts.
I’m excited to share my recipe for biscotti che si possono mangiare a dieta, a guilt-free treat that will transport you back to childhood. Made with wholesome ingredients, this recipe is easy to make and perfect for any occasion.
There’s something about biscotti that brings back fond memories of childhood. Whether it was dunking them in milk or enjoying them with a loved one, these cookies have a special place in our hearts.
Biscotti may have originated in Italy, but they’ve become a beloved treat around the world. From the classic almond biscotti to the chocolate-dipped variety, there’s no shortage of ways to enjoy this crunchy cookie.
Growing up, my mother used to make biscotti with pistachios instead of almonds. It’s a small variation, but it holds a special place in my heart and always reminds me of home.
While biscotti may seem simple to make, the key to a perfect batch lies in the details. From the quality of the ingredients to the way you handle the dough, every step counts.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup erythritol
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/4 cup chopped almonds
- Preheat oven to 350°F.
- In a large bowl, mix together almond flour, coconut flour, erythritol, baking powder, and salt.
- In a separate bowl, whisk together egg, melted coconut oil, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well combined.
- Stir in chopped almonds.
- Form dough into a log and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, or until golden brown.
- Remove from oven and let cool for 10 minutes.
- Using a sharp knife, slice biscotti into 1/2 inch pieces.
- Place biscotti back on baking sheet and bake for an additional 5-7 minutes, or until crispy.
These biscotti are perfect on their own, but they also pair well with a cup of coffee or tea. For a special treat, try dipping them in melted dark chocolate.
For a nut-free version, try using sunflower seed flour instead of almond flour. You can also experiment with different mix-ins, like dried cranberries or chocolate chips.
I hope you enjoy this recipe as much as I do. It’s a guilt-free way to indulge in a childhood favorite, and it’s sure to become a staple in your kitchen.