Updated: Aug 28, 2019
Almond biscotti, or cantucci if you want to be exact, originated in Prato, Italy in the 19th century. The word biscuit comes from the medieval Latin biscoctus meaning "twice-cooked" and, as such, these biscuits require you to cook them twice. This leaves a crunchy, dry, not-overly-sweet biscuit you can dip in to your tea, coffee or, if you want to be traditional, your glass of Vin Santo. Mixing biscuits and wine isn't a healthy option we recommend, but you know what they say, "when in Rome...." - or 200 miles north of Rome in the case of Prato!
As these biscuits require you to cook them twice, keep an eye on them as it is easy to burn them (which I discovered in the first two experiments of this recipe). Cooking them again at a lower temperature allows the biscuits to dry out but when you remove them from the oven the second time they will still not be completely crunchy. As there is no sugar in the recipe, the biscuits won't achieve the natural crunch one associates with regular biscuits. Let them cool naturally to add crunch. Alternatively, cook them for longer the second time around but doing so may lead to slightly burnt biscotti. You could cook them a third time after cooling, though they would technically be triscotti...
Want to stay up to date with our latest articles and recipes?
Servings: 12 biscuits (1 per serving) Prep time: 10 mins
Cooking time: 40-55 mins
Total time: 2 hrs (includes cooling time)
Recipe Cost: £5!
Nutritional Content (per serving)
Total Fat: 17g
Saturated Fat: 3.4g
Total Carbohydrate: 2g
Related Post: Your Guide To Coffee
200g Ground Almonds
50g Butter, Melted
2 Large Eggs
2 Tbsp Erythritol*
2 Tsp Almond Essence
1 Tsp Baking Powder
1 Orange, Zest
* You could substitute with alternatives such as monk fruit or stevia though this may affect the consistency of the final biscuit. All the more reasons to cook a few different batches and experiment! Mmmm, yum!!
1. Preheat the oven to Gas Mark 4 / 180C (160C fan) / 350F.
2. Melt the butter slowly in a small pan. Once melted, combine all the ingredients (minus the raw almonds) in a large mixing bowl. Ensure the butter is not too hot as this may start to cook the eggs. Once the batter is mixed, mix in the raw almonds.
3. Transfer the batter to a rectangular bread loaf tin lined with greaseproof baking paper.
4. Place in oven and cook for 20-22 minutes. Keep an eye on the mix as you do not want the top to brown too much.
5. Remove the cake from the oven and allow to cool slowly to room temperature. In the meantime, reduce the heat of the oven to Gas Mark 3 / 160C (140C fan) / 300F.
6. Once the cake has cooled, use a sharp knife to slice in to biscuit sized slices - approx 1.5cm - 2cm. Use a sharp, non-serrated knife to cut the biscuits as cutting them in a sawing motion won't cut the whole almonds. Slice the biscuits in one sharp, firm movement. Lay them on their sides on a baking rack and place in the oven.
7. Cook for 20-25 minutes, turning every 5 minutes. Keep an eye on your biscuits as they have a tendency to burn!
8. Remove from oven and allow to cool overnight before consuming (this lets them get nice and crunchy!).
9. Consume within 3-5 days
Related post: Keto Dark Chocolate Brownies
Related post: Low Sugar Coconut Cheesecake
Related post: The Truth About Added Sugar
ABOUT THE AUTHOR
John Maitland is the co-founder of 'The Evolved Way.’ A personal trainer with over 10 years’ experience, he has worked alongside a wide range of leading CEOs, entrepreneurs and medical professionals. John is a keen athlete and holds a black belt in Shaolin Kung fu. A fan of the great outdoors, he can often be found exploring the British countryside and mountains...or breaking pine boards with his fingers.