- 1/3 cup coconut oil or butter, softened
- 1/2 cup Swerve (or equivalant)
- 2 eggs
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 tsp baking powder
- 1/2 cup La Nouba white chocolate, chopped (sugar-free white chocolate)
- 1/4 cup chopped macadamia nuts
- 1 egg yolk, beaten
- 1 TBS water
Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper.
- In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the vanilla.
- Combine the almond flour and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand.
- Mix in the white chocolate pieces and macadamia nuts.
- Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.
- Bake for 20 to 25 minutes in the preheated oven, or until firm.
- Cool on baking sheet for 30 minutes.
- Using a serrated knife, slice the loaves diagonally into 1 inch slices.
- Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry.
- Cool completely and store in an airtight container. Serves 30
Source: http://mariamindbodyhealth.com/white-chocolate-macadamia-biscotti/
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