LC biscotti recipe without artificial sweetner?

• 2 cups Almond flour
• 1/4 cup sugar
• 1 tsp Gluten-free baking powder
• 2 large Eggs (beaten)
• 2 tbsp Coconut oil (measured solid, then melted; can also use butter instead)
• 1 tsp Almond extract

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, sugar and baking powder. Stir in eggs to form a dough.
3. In a small bowl, combine the melted coconut oil and almond extract. Stir the mixture into the dough.
4. Form a wide, flattened log (like a flattened loaf shape) out of the dough on the lined baking sheet. It should be about 3/4" tall, 4" wide, and 7.5" long.
5. Bake for 20-30 minutes, until golden brown. The top should be firm but the inside is still a little soft at this point.
6. Allow the loaf to cool to room temperature, about 30-60 minutes, to allow it to firm up more. Toward the end, preheat the oven again, this time to 300 degrees F.
7. Use a sharp knife to carefully slice the loaf into individual biscotti (about 1/2" thick). A straight down movement works better than a see-saw motion, to avoid crumbling. Arrange in a single layer on the baking sheet (you may need two baking sheets for this). Handle the slices with care - they are fragile for now.
8. Bake on the second-from-the-top rack for 10-15 minutes, until bottom side is golden. Carefully flip the biscotti over (they'll still be soft and fragile). Bake for 8-12 more minutes, until other side is golden.
9. Leave the pan(s) in the oven. Turn off the heat and prop the door open with a wooden spoon. Allow to gradually cool completely in the oven, until crispy.

Glink said:

Thanks! This looks really similar to what I'm recalling, but I used maple syrup for a lower GI. Maybe 1-2T? I will use your recipe as my base and play around.

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