Speculoos and Macadamia Biscotti

Keto Recipes > Dessert

I particularly love the fragrant smell of spices. It reminds me of Christmas! A family favorite is speculoos, a Belgian crispy spiced cookie that is addictively good. Heard of cookie butter? Biscoff? That’s speculoos.

Speculoos and Macadamia Biscotti

Twice baked, dry, crunchy biscotti plus the healthy goodness of macadamia nuts. You will never be wanting – a special treat to have (and dunked) in your ketoproof coffee.

Yields 10 servings of Speculoos and Macadamia Biscotti.

The Preparation

  • 200 grams superfine almond flour
  • 80 grams Swerve Confectioners*
  • 1 teaspoon baking powder
  • 1 teaspoon xantham gum
  • 1 teaspoon vanilla bean paste
  • 75 grams dry roasted macadamia nuts
  • 1 tablespoon Speculoos Spice Blend *
  • 57 grams salted butter, melted
  • 2 large eggs

* Speculoos Spice Blend is available on Amazon or on King Arthur website (Speculaas Spice)

The Execution

1. Preheat oven to 325°F. In a bowl, combine almond flour, sweetener, baking powder, xantham gum, vanilla paste, macadamia, and spice blend until homogenous.

Speculoos and Macadamia Biscotti

2. In a separate bowl, melt butter. Add eggs. Beat well.

Speculoos and Macadamia Biscotti

3. Add the butter and egg mixture to the dry ingredients.

Speculoos and Macadamia Biscotti

4. Mix well and form into a dough.

Speculoos and Macadamia Biscotti

5. Transfer dough to work surface, pat, and form into an even, flattened, oblong or square-ish shaped log. Note that the dough is sticky. To help with the shaping, dust hands with almond flour.

Speculoos and Macadamia Biscotti

6. Transfer dough to a parchment lined sheet tray and bake for 30 minutes or until firm, lightly golden, and top is slightly cracked. Remove from oven. Set aside to cool, about 15 minutes.

Speculoos and Macadamia Biscotti

7. When cool, slice loaf into half inch thick slices. Slice deliberately using a serrated knife. If you find that your loaf is crumbly, place in the freezer to firm up some more.

Speculoos and Macadamia Biscotti

8. Preheat oven to 250°F.

9. Line slices on a parchment lined sheet tray. Bake for 15 minutes. Flip slices and bake for another 15 minutes.

Speculoos and Macadamia Biscotti

10. Turn oven off. Let the biscotti cool in the oven until crisp, crunchy, and dry. Store in an airtight container.

Speculoos and Macadamia Biscotti

This makes a total of 10 servings of Speculoos and Macadamia Biscotti. Each serving comes out to be 189.42 Calories, 17.72g Fats, 2.69g Net Carbs, and 5.18g Protein.

Speculoos and Macadamia BiscottiCaloriesFats(g)Carb(g)Fiber(g)Net Carbs(g)Protein(g)
200 grams superfine almond flour114210042.5621.421.1642.86
80 grams Swerve Confectioners000000
1 teaspoon baking powder201.2701.270
1 teaspoon xantham gum002200
1 teaspoon vanilla bean paste2003030
75 grams dry roasted macadamia nuts53856.8310.376.43.975.93
1 tablespoon Speculoos Spice Blend190.16.294.12.190.31
57 grams salted butter, melted40946.230.0300.030.48
2 large eggs1439.510.7200.7212.56
Totals2273212.6766.2433.932.3462.14
Per Serving(/10)189.4217.725.522.832.695.18
Speculoos and Macadamia Biscotti

This makes a total of 10 servings of Speculoos and Macadamia Biscotti. Each serving comes out to be 189.42 Calories, 17.72g Fats, 2.69g Net Carbs, and 5.18g Protein.

The Preparation

  • 200 grams superfine almond flour
  • 80 grams Swerve Confectioners*
  • 1 teaspoon baking powder
  • 1 teaspoon xantham gum
  • 1 teaspoon vanilla bean paste
  • 75 grams dry roasted macadamia nuts
  • 1 tablespoon Speculoos Spice Blend *
  • 57 grams salted butter, melted
  • 2 large eggs

The Execution

  1. Preheat oven to 325°F. In a bowl, combine almond flour, sweetener, baking powder, xantham gum, vanilla paste, macadamia, and spice blend until homogenous.
  2. In a separate bowl, melt butter. Add eggs. Beat well.
  3. Add the butter and egg mixture to the dry ingredients.
  4. Mix well and form into a dough.
  5. Transfer dough to work surface, pat, and form into an even, flattened, oblong or square-ish shaped log. Note that the dough is sticky. To help with the shaping, dust hands with almond flour.
  6. Transfer dough to a parchment lined sheet tray and bake for 30 minutes or until firm, lightly golden, and top is slightly cracked. Remove from oven. Set aside to cool, about 15 minutes.
  7. When cool, slice loaf into half inch thick slices. Slice deliberately using a serrated knife. If you find that your loaf is crumbly, place in the freezer to firm up some more.
  8. Preheat oven to 250°F.
  9. Line slices on a parchment lined sheet tray. Bake for 15 minutes. Flip slices and bake for another 15 minutes.
  10. Turn oven off. Let the biscotti cool in the oven until crisp, crunchy, and dry. Store in an airtight container.
https://www.ruled.me/speculoos-macadamia-biscotti/

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