KETO BISCOTTI REGINA
October 2019 | The Honest Spoon
This is the moment when a Sicilian girl is on a diet and THINGS GET REAL.
As you’ve seen, I made a basic Keto Shortbread, and created a Lemon Poppyseed Shortbread variation.
While I was making the lemon version I thought….hmmmmmm…. I should totally roll some in sesame seeds and make a Keto version of Biscotti Regina.
Yup. Things just got real. I’d love to chat, but I’ve got a cup of coffee and a couple cookies with my name on it!!
Ciao!!!!
PIN THIS RECIPE
KETO BISCOTTI REGINA
[Gluten Free]
INGREDIENTS:
(makes 12 cookie)
ONE NET CARB EACH
1 Cup fine almond flour
3 tablespoons lankanto sweetener
4 tablespoons room temperature butter
1/2 teaspoon vanilla extract
1/4 Cup sesame seeds
METHOD:
1. Preheat oven to 350F. Set Aside sesame seeds in shallow plate. Place the rest of your ingredients in a bowl and mix together to form a ball.
2. Place a sheet of cling wrap on the counter. Place the dough in the center and form a log. Wrap the cling wrap around to help shape the dough (see photo).
3. Remove dough from cling wrap. First, score log into fourths. Then, divide each section into three equal parts. (You want exactly 12 cookies.) Cut Into disks & roll into log shapes about 3 inches long.
4. Rolls logs generously in sesame seeds. Place on parchment lined baking sheet and space evenly. Bake for 20-25 minutes or until JUST starting to turn golden.
TIP:
-Do not brown your cookies too much. Almond flour can turn bitter when over cooked.
-Cookies will be soft coming out if the oven, but will firm up as they cool. Cool completely before eating or storing!
Place in freezer safe container for up to 30 days. Or store at room temp for up to 5 days.
As always, please let me know what you think! I love to hear your comments and feedback!