Serves 12
65 min
Macadamia Lime Biscotti
Recipe GLPR52764b9fde1c76
Crispy, twice-baked Italian-style biscotti made with almond flour and ground macadamia nuts, brightened with fresh lime zest and juice. These gluten-free treats are perfect for dunking in coffee or tea. Made with sugar-free sweetener for a lighter indulgence.
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Ingredients
1 cup raw macadamia nuts
1 cup almond flour
1/3 cup Swerve Sweetener
1 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
2 tbsp melted butter
1 large egg
Zest of 1 lime
Juice of 1 lime
3 tbsp powdered Swerve Sweetener
Directions
Preheat your oven to 325°F and line a baking sheet with parchment paper.
Place the raw macadamia nuts in a food processor and pulse until they resemble coarse meal with some slightly larger pieces remaining. Do not over-process into a paste.
Transfer the ground macadamia nuts to a mixing bowl. Whisk in the almond flour, Swerve Sweetener, baking powder, xanthan gum, and salt until evenly combined.
Stir in the melted butter, egg, and lime zest until the mixture forms a cohesive dough.
Turn the dough out onto the prepared baking sheet and gently pat it into a long, flat log approximately 4 inches wide and 10 inches long.
Bake for 20 to 25 minutes, until the edges are light golden brown and the top feels firm to the touch.
Remove from the oven and allow to cool completely to room temperature.
Reduce the oven temperature to 250°F. Using a very sharp, non-serrated knife, carefully slice the cooled log into 12 slices with a clean, straight downward cutting motion rather than sawing.
Place the biscotti slices cut-side down on the same parchment-lined baking sheet and bake for 15 minutes.
Gently flip each slice and bake for an additional 10 to 15 minutes until the biscotti are dry and crispy throughout.
Remove from the oven and cool completely on the baking sheet.
In a small bowl, whisk together the powdered Swerve Sweetener and lime juice until smooth.
Drizzle the lime glaze over the cooled biscotti and allow it to set before serving.
