I happened to see the recipe for Chai Spice Biscotti and had a thought!
Cuppa, Biscotti, and book ... now what a good idea.
2 cups almond flour
3/4 cup Stevia in the Raw
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp xanthan gum *
1/4 cup butter, melted and cooled
1 large egg, lightly beaten
1 tsp vanilla
1/4 cup powdered erythritol
1 tbsp strong brewed tea
3. Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 22 to 24 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 15 minutes. Reduce oven temperature to 250F.
4. With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
For the glaze, whisk together the powdered erythritol and the tea until smooth. Drizzle over cooled biscotti and let set.
Serves 15. Each biscotti has a total of 5g of carbs and 2g of fiber.
Are you reading a good book at the moment?