Enjoy a delicious almond and orange zest biscotti with your coffee or tea, guilt-free. The flour is swopped out for a premix that is high in protein, gluten- and sugar-free and is Banting friendly.
This recipe uses a premix from Macro Mixes.
Almond & Orange Zest Biscotti
Ingredients
150 g Protein Pancake Premix
3 eggs
60 g drippy nut butter (almond recommended)
1 tbsp almond essence
zest and juice of 1 orange
Chocolate & crushed almonds
Method
Preheat the oven to 170 °C.
Pour protein pancake premix into a bowl.
In a separate bowl or mug, beat together the eggs, nut butter, orange juice and almond essence.
Pour your egg mixture into your dry premix and mix until a dough forms. Use your hands!
Shape your dough into a flattish log shape. Place onto a greased oven tray and bake for 10 minutes.
Remove from the oven and slice into biscotti shapes. Reduce the heat to 120 °C and place your sliced biscotti onto your oven rack. Spread them out.
Bake for 40-45 minutes and then turn the oven off, leaving them in the oven while it cools down.
Once cooled, dip in melted chocolate, sprinkle with almonds & orange zest & enjoy!
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