Festive Eggnog Biscotti
Festive Eggnog Biscotti
These crispy, festive eggnog biscotti dipped in white chocolate are great for dunking in a cup of coffee, tea, or hot chocolate while you wrap gifts or snuggle up by the fireplace.
Servings: 12 biscotti
Calories: 138.9kcal
Ingredients
- 1 scoop Eggnog Keto Chow
- 1/2 cup almond flour
- 1/3 cup granulated erythritol
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 2 large eggs
- 1/4 cup melted butter
- 1/2 tsp pure vanilla extract
- 2 tbsp toastedd, slivered almonds
- 6 oz sugar-free white chocolate
- sugar-free sprinkles, toasted almonds to decorate
Instructions
- Preheat oven to 325F
- Line a cookie sheet with parchment paper.
- In a large mixing bowl whisk together the keto chow, almond flour, erythritol, cinnamon, nutmeg, and baking soda.
- In a separate bowl whisk together the eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir to combine, stir in the almonds.
- Shape the dough into a loaf approximately 8 inches long and 5 inches wide.
- Place the loaf on the prepared tray and bake until golden around the edges and firm to the touch, but still slightly soft in the center, about 30 minutes.
- Remove from the oven and cool until firm enough to slice, about 15 minutes. If it begins to crumble when you slice it, allow it to cool a few more minutes.
- Slice into 1/2-inch-thick pieces.
- Lower oven temperature to 250F
- Arrange the sliced cookies on the cookie sheet and return to the oven to bake again until they are dry and crisp, about another 20 minutes.
- Remove from the oven and cool completely, they will continue to crisp as they cool.
- When they are completely cool, melt the white chocolate and dip one side of the biscotti in the chocolate, then decorate with sprinkles and nuts, place in the freezer for 10 minutes to set the chocolate.
- Store in an airtight container in a cool, dry place.
