Pistachio Cranberry Biscotti
This one isn't as low carb as I would like, but its very hard to make anything with nuts/fruit that doesn't have carbs in it, at least there's plenty of fiber on offer. You can lower the carbs on this by omitting the cranberries, but the flavour is impacted considerably.
Ingredients:
- 100g Coconut Oil (or Cocoa Butter for a firmer finish)
- 120g Coconut Flour
- 6 Eggs (room temperature or they will harden the coconut oil)
- 5g Salt
- 5g Baking Powder
- 40g Sweetener (avoid sugar, use an Erythritol based sweetener like Natvia) adjust this depending on your sweeteners strength, I used Natvia which has a 1:1 sweetness ratio with sugar.
- 50g Shelled salted pistachios
- 75g Dried cranberries (avoid sweetened or else find ones sweetened in apple juice)
Process:
Step 1: Combine the eggs, coconut oil, salt, and sweetener in a mixer bowl and using the whisk whisk the mixture well. My eggs were cold, you can see it appear coagulated in the 3rd pic, room temp eggs would have kept it from looking like that, don't panic if yours turn out like this, its just the coconut oil hardening, once you add the dry ingredients they all come together.
Step 2: Combine the rest of the ingredients in a separate bowl and mix together roughly so everything is combined roughly evenly.
Step 3: Combine the wet and dry ingredients and mix well, it will form a cookie dough type consistency. Press into a small loaf tin and bake at 180C for about 45 minutes for the initial cook.
Step 4: Once cooked, remove from the oven and drop the oven temperature down to 100C, carefully slice the warm loaf as thinly as possible, remember this is very fragile so a very sharp serrated bread knife will be essential. If you get it thin enough you should get around 25 slices (the 25 serves in my nutrition panel).
Step 5: Place the slices side by side on baking paper and put back in the oven for as long as necessary, around 2 hours is ideal, we want to dry them right out, just like biscotti.
Step 6: Remove from the oven and allow to cool completely before packing in an airtight container to keep fresh, they should harden once cool, but fresh from the oven they may be a little soft, so be patient.
These biscotti encourage drinking water, so make sure you have a good black coffee, tea or water nearby when enjoying them responsibly.
