An Italian, twice baked, crunchy cookie that is best served dipped in coffee.
ground golden flaxseed meal
Pink Himalayan Salt
Preheat the oven to 350F. Line a large baking tray with parchment paper or a silpat liner.
Spread almonds on a baking sheet and toast in oven for about 10-12 minutes. When baked, remove from oven, chop, and set aside.
In a medium bowl, whisk together the almond flour, flaxseed, coconut flour, baking powder, salt, and erythritol.
In a separate bowl, whisk eggs, stevia, melted butter and extract using a hand mixer. Add in the dry mixture and combine until fully incorporated.
Fold in cooled, chopped almonds. Allow batter to sit for 5 minutes (to allow to coconut flour to absorb some of the moisture).
Divide dough into half. Place halves side by side on a large cookie sheet, leaving a few inches between (dough will spread out when cooked). Form each half into a log shape.
Bake for approximately 30 minutes or until golden brown in color and firm. Let cool for 20 minutes. Using a serrated knife, cut into ½-inch thick slices.
Place cookies, cut side down, on the baking sheet and bake for another 15 - 20 minutes. Be careful when you are moving the cut cookies to the cookie sheet because they break easily.
Remove from oven and cool on the baking sheet for 10 minutes, then move to a wire rack to cool completely. The longer they cool the crispier they will get.
Best stored in an air tight zip top bag on your counter top. Enjoy!
Net Carbs: 2g
Serving Size: 1 Biscotti