Anise biscotti for the whole family

March 1st is Grandmothers Day. I wanted to pay homage to mine as well as to all of those who have lived through difficult times since the start of confinement. Anise biscotti is simple, classic and I think it's distinguished. My grandma was like this dessert... Simple, little and distinguished.

Ingredients :

  • 2 cups almond flour
  • 1/2 cup of Kétolat powdered erythritol
  • 1 tsp baking powder
  • 1 tbsp psyllium
  • 1/4 teaspoon of salt
  • 1 tbsp anise seeds
  • 1 teaspoon of vanilla extract
  • 1/2 cup flaked almonds
  • 1/4 cup melted butter or coconut oil
  • 2 large eggs or mix 4 tsp of chia seeds with 4-6 tbsp water.

* Let stand for 20 min and use the preparation you got instead of the eggs for vegan recipe.


Steps : 

1. Preheat the oven to 325 °F.

2. Mix the dry ingredients in a large bowl: almond flour, erythritol powder, baking powder, psyllium, anise seeds, and almonds. Melt the butter, add the eggs and beat with your hand; add to the first mixture and mix well until you get a dough ball. If you are using coconut oil, make sure its liquid but not hot.

3. Place a parchment paper on a baking sheet, place the dough ball and flatten it to form a long flat cylinder about 10 inches long by 1 inch high (25 cm x 2 cm).

4. Using a knife, carefully cut the cylinder of dough into 12 biscottis. You can move the blade of the knife slightly, from left to right, to move each biscotti apart from each other. It's great if you can leave a little space between each of them because that way they are going to cook even better in the center, which makes them easier to separate later.

5. Bake for 20 to 25 minutes or until the top is closed and starting to brown.


6. Take out of the oven and let cool for 20 minutes on the cookie sheet (do not touch them, they are still brittle). Then gently flip each biscotti cut side down on the baking sheet.

7. Return to the oven for 10 to 12 minutes until the sides are golden.

8. Remove from the oven and let cool completely on the baking sheet for about 20 minutes.


9. Transfer to a cooling rack and wait at least 2 hours to enjoy their crispy texture. They harden over time. You can also put them in the fridge to make them super crunchy.


10. Melt 1 Ketolat chocolate bar with 1 tbsp of coconut oil. Dip half of each biscotti in the chocolate and place the biscottis on a plate covered with parchment paper. Sprinkle coconut, almonds or chopped pistachios on the melted chocolate side. Place the plate in the freezer for 10 minutes to quickly set the melted chocolate.



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