Make your Valentine’s Day a little more special with these white chocolate macadamia nut biscottis. They are amazing with a cup of coffee (especially if you add a little splash of rum)! ☕

Ingredients

1 cup almond flour
1/2 cup macamadia nuts, roughly chopped
1/4 cup golden monkfruit sweetener
1/4 cup sugar-free white chocolate chips
1 large egg
2 tsp coconut oil
1 tsp vanilla extract
3/4 tsp baking powder
Pinch of kosher salt

Yields: 10 biscotti
Per serving (1 biscotti)*:
Calories: 142
Net carbs: 2
Protein (grams): 4
Fat (grams): 13

Prep time: 15 min
Cook time: 55 min
Total time: 3 hours 10 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, mix together the almond flour, monkfruit sweetener, macadamia nuts, baking powder and a pinch of kosher salt.

Mix in the egg and vanilla extract, then quickly knead the dough by hand.

Transfer the biscotti dough to a parchment lined baking sheet and shape into the form of a slightly flattened baguette.

Bake for 25 min, then pull out and allow to cool 15 min. Reduce the oven temperature to 250F.

Once the biscotti dough has cooled, slice it up into 1/2" thick biscottis.

Return the biscottis to the baking sheet, space them out, then bake them for another 20 to
30 min. Keep an eye on them so that they crisp up without burning.

Pull the biscottis out of the oven and allow them to cool 15 min. Transfer them to a cooling rack to cool completely.

When they are almost cooled, prepare your white chocolate mix, which you can either use to drizzle over the biscotti or to dip them.

In a small microwave-safe bowl, mix together the sugar-free white chocolate chips and coconut oil. Heat them in the microwave at 20 sec increments, stirring each time until fully melted. This usually take 3-4 times in the microwave.

Use the melted white chocolate to either drizzle the biscottis on the cooling rack or to dip the biscotti and return them to the cooling rack. Allow the white chocolate to cool at least 30 min, then refrigerate 1 hour to really allow the white chocolate to set again.