Girl, you knocked this one out of the park! I’m making these tonight! Your recipes are always Spot On & this one will be no different. Love All Your Videos, keep em coming. I’m hooked! 😃❤️👍🏻
I have to try these! Look and sound delicious! But first we have to finish that Kentucky butter cake that’s in the fridge. It is soooo good it’s difficult to stay out of it. I think I should stick to small, one or two serving desserts. I have issues with portion control. BTW, I love your hair! ❤️
Hi, thanks for the recipe! not sure what I did wrong but mine did not firmly dry out. I might have removed them out of the oven right away after the second bake (can't remember). Could that have been the reason why? Would xanthan gum help with the crispness? thx
@@clairerivers9798 Santhanam won’t make them any more crisp, it just helps hold them together better if you have something crumbly. What sweetener did you use? That’s often the culprit and things that don’t crisp properly.
@@clairerivers9798 it’s definitely the allulose. You cannot get crisp cookies without your lips. If by monk fruit, you mean a monk fruit blend with erythritol then that would probably work. But any amount of Allulose will keep your cookies from crisping properly
@@AllDayIDreamAboutFood Yes, I meant monk fruit blend with erythritol. Or maybe for this recipe i should just straight up use swerve to avoid any issues hehe.
I have a question as I’m new to pretty much everything Keto (low carb). I live in Colorado and was wondering if, when using almond flour at a higher altitude, I had to make adjustments? Oh brother...😟
@@AllDayIDreamAboutFood Great thank you for your reply! I made it twice now and it's a HIT with everyone in the household! Thank you for the yummy recipe!
Most keto recipes I have looked at lately call for turning them over and baking for a short time. Is there a reason your recipe doesn't do that? Or does the resting in the oven take the place of turning over?
Because they are fragile, the less movement the better. Also, because they are upright, both sides get dried out nicely. When you lay them on the cut side, you have to flip them over to expose the other cut side. But my way you don't! :)
No, not right. So there are a few possibilities. 1. You didn't let them dry out in the oven long enough (every oven is different!) or 2. you used a different sweetener that prevents them from being crisp, like allulose or xylitol. Those are my best guesses!
I’ll have to make these. Every recipe of hers I have tried is very good. Her Death By Chocolate cheesecake really is to die for!❤️
Girl, you knocked this one out of the park! I’m making these tonight! Your recipes are always Spot On & this one will be no different. Love All Your Videos, keep em coming. I’m hooked! 😃❤️👍🏻
Thank you!
I love your Keto recipes. I made these today. Wonder🥰!!!! Thank you for sharing. God bless!
Glad you enjoyed them!
Oh wow love biscotti 👍
I have to try these! Look and sound delicious! But first we have to finish that Kentucky butter cake that’s in the fridge. It is soooo good it’s difficult to stay out of it. I think I should stick to small, one or two serving desserts. I have issues with portion control. BTW, I love your hair! ❤️
Good holiday treat to give your ketogenic friends & family!
Yes, they're perfect for that!
I love your videos!!! NIce and thorough yet not too long!! I am learning!!!!
Love this biscotti recipe. Definitely would make again. Easy to make. Thanks
realy nice ...can we use almond instade of walnuts ? thank you
Sure, that is fine. Chop them up well before putting them in the biscotti.
@@AllDayIDreamAboutFood Great thank you so much 👍🌻🙋🏻♀️👏👏👏
I just made it and they are yummy, yummy, yummy😋😋
Can you use real maple syrup or will it change the texture? I've never seen maple extract in the stores. Thanks 😊
Sounds fab! Best of all, I have all the ingredients on hand so will make this tomorrow :-)
As usual, many thanks for the recipe and the helpful tips!
Enjoy!
I've never made these before, but looks really easy! I'll have to try them out soon :)
It is!
Hi, thanks for the recipe! not sure what I did wrong but mine did not firmly dry out. I might have removed them out of the oven right away after the second bake (can't remember). Could that have been the reason why? Would xanthan gum help with the crispness? thx
@@clairerivers9798 Santhanam won’t make them any more crisp, it just helps hold them together better if you have something crumbly. What sweetener did you use? That’s often the culprit and things that don’t crisp properly.
@@AllDayIDreamAboutFood I used allulose. If that's the culprit, would monk fruit work? thx!
@@clairerivers9798 it’s definitely the allulose. You cannot get crisp cookies without your lips. If by monk fruit, you mean a monk fruit blend with erythritol then that would probably work. But any amount of Allulose will keep your cookies from crisping properly
@@AllDayIDreamAboutFood Yes, I meant monk fruit blend with erythritol. Or maybe for this recipe i should just straight up use swerve to avoid any issues hehe.
Oooohhhh.....I can't wait to try this!!
Let me know what you think!
@@AllDayIDreamAboutFood I will! ❤
I have a question as I’m new to pretty much everything Keto (low carb). I live in Colorado and was wondering if, when using almond flour at a higher altitude, I had to make adjustments? Oh brother...😟
Thanks.
Could I use confectioners Swerve instead the granulated? It’s what I have now.
That should work fine.
Thanks for sharing great recipe
Welcome!
Thank you for sharing!!
Glad to!
That was easy. I really should try these.
Looks amazing! Where’s the written recipe?
Apologies! Here you go... alldayidreamaboutfood.com/maple-walnut-biscotti-low-carb-and-gluten-free/
Yum, thank you.
So, If i bake it only once, does that make it Canastrelli?
Hi there do you use convection or just the bake function? Thanks!
Just regular bake.
@@AllDayIDreamAboutFood Great thank you for your reply! I made it twice now and it's a HIT with everyone in the household! Thank you for the yummy recipe!
Most keto recipes I have looked at lately call for turning them over and baking for a short time. Is there a reason your recipe doesn't do that? Or does the resting in the oven take the place of turning over?
Because they are fragile, the less movement the better. Also, because they are upright, both sides get dried out nicely. When you lay them on the cut side, you have to flip them over to expose the other cut side. But my way you don't! :)
@@AllDayIDreamAboutFood I totally missed that they were not on their side. Thank you for answering.
Ok, thanks.
I made these, but they didn't get hard. I mean crunchy hard. They held together but more like cookie, very tasty. Is this right?
No, not right. So there are a few possibilities. 1. You didn't let them dry out in the oven long enough (every oven is different!) or 2. you used a different sweetener that prevents them from being crisp, like allulose or xylitol. Those are my best guesses!
Why don’t they go crispy when you use allulose?
I am honestly not sure but they don't. Allulose, xylitol, and BochaSweet make cookies very soft.
What's your view on walnut flour?
I am sure it's great but it's never going to be quite as finely ground as almond flour. So it may not be the best choice but you're welcome to try!
Can I cut them before baking ?
No, that's not how biscotti are done and they will fall apart.
How about chocolate biscotti?
alldayidreamaboutfood.com/chocolate-hazelnut-biscotti-low-carb-and-gluten-free/
alldayidreamaboutfood.com/keto-turtle-biscotti/