How To make Maple Macadamia Biscotti
3 1/4 c All-purpose flour
1 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 Eggs; whisked
2 tb Margarine; melted, cooked
1/4 c Unsweetened applesauce
1/4 c Pure maple syrup
1/2 ts Maple-flavored extract
1/2 c Macadamia nuts; chop (2 oz)
Milk Combine flour, sugar, baking powder and salt in food processor; process to combine. In glass measuring cup, stir together remaining ingredients, except nuts and milk. With machine running, add liquids to flour mixture; process until just combined. Add nuts; pulse to distribute evenly. Transfer to an oblong storage container; cover and chill several hours or overnight. Invert container on flour-dusted board; remove dough. Cut dough in half down the middle. With flour dusted hands, pat each half into a log about 3 to 12 inches. Transfer to separate baking sheets that have been coated with nonstick cooking spray. Brush tops lightly with milk. Bake in preheated 350-degree oven 20 to 24 minutes, until firm and light brown. Remove from oven, cool on pans 2 minutes. With two large spatulas, transfer to cutting board; cool about 4 to 6 minutes longer. Reduce oven to 325 degrees. Using gently sawing motion with serrated knife, cut logs into 1/2-inch thick slices. Place cut side down on ungreased baking sheet. Return to oven and bake 10 to 12 minutes per side, until crisp and dry. Cool on wire racks, Formatted by Mary Wilson, BWVB02B. -----
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Keto Biscotti 3 Ways
Keto Biscotti 3 Ways
Ingredients
For each batch this is the base recipe:
• 1 Cup nuts of your choice roasted and unsalted. You can buy them this way or DIY.
• 1 Tbsp liquid keto friendly sweetener. I use sucralose; some use stevia.
• 2 Large Eggs
• 1/2 Cup soft butter
• 1 Tspn Vanilla or flavored S.F. Torani that will compliment your Biscotti
• 1 Cup powdered Keto Friendly sugar substitute of your choice. Swerve, Monk Fruit, Boca Sweet, Surkin, etc.
• 1/2 Tspn Salt (I use pink)
• 1 1/3 cups fine almond flour (I prefer fine but regular is fine)
• 3 Tblspn coconut flour
• 2 Tblspn flax meal (adds great flavor)
• 1 1/2 Tspn gluten-free baking powder
I use this recipe for straight almond biscotti
When Making the other varieties, I used 4 Tablespoons of each paste
For Pistachio I add some homemade pistachio paste
• 1 cup unsalted roasted pistachios
• Cover and soak overnight in a keto friendly milk of choice (I use coconut)
• Blend with ½ cup keto friendly sweetener of choice
For Hazelnut, I add homemade keto friendly cocoa hazelnut spread
• 2 cup Hazelnuts (preferably raw)
• 2/3 cup Powdered erythritol (can use more or less to taste)
• 1/4 cup Cocoa powder (unsweetened)
• 1-2 tbsp Avocado oil (or any mild liquid oil of choice)
• 1 tsp Vanilla extract.
• All blended into a food processor
Directions:
1. Preheat oven to 350
2. Mix wet ingredients together in a separate bowl from the dry ingredients (minus the nuts)
3. Incorporate mixed wet ingredients into dry
4. Add nuts (and nut paste or other additions)
5. Place the dough onto your prepared baking sheet.
6. Shape the dough into 1 large or 2 small rectangles. Turns out 2 small mounds makes more/smaller cookies and cooks faster and not too thick.
7. Mound the dough, so it is slightly higher in the center.
8. Bake for approx. 30 minutes or until it feels firm to the touch and slightly golden in hue.
9. Leave oven on as you let the dough cool for 10 minutes.
10. Use a serrated knife to cut the dough into ½ inch or 1-inch thick slices.
11. Carefully turn these slices onto their sides.
12. Use the knife to carefully lay them onto the same baking sheet
13. Return them to the oven and let them bake for 10-15 minutes longer.
14. At this stage, you can shut the oven and leave them into crisp for 30-40 more minutes or
15. You can transfer them to a dehydrator to crisp them up. The longer they are in either situation, the crisper they will become.
16. The cookies will be a bit fragile.
17. Store them in an airtight container
Plain almond biscotti will be approx. 2 net carbs, 3 protein, and 10 fat. Use My Fitness Pal to calculate macros if you adjust the recipe.
For the dips, I used a keto caramel, keto buttercream, and the keto hazelnut spread.
Biscotti Recipe | Healthy Snack
Maple Macadamia Cookies | Age of the Plants | S1.E13
Age of the Plants | S1.E13 | Maple Macadamia Cookies
Welcome to the 100% Plant-Based version of Maple Macadamia Cookies with Lucy!
Join Lucy Tsai in the journey of exploring the benefits of MAPLE & MACADAMIA in a super fun and healthy way! ????????????
The Age of the Plants is a 26 part series featuring all sorts of SUPER Plants from A to Z...!!!
Lucy Tsai covers some of the healthy and fun ways that plants can benefit us, transforming health one bite at a time! ????????????
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❤️ Share with your family and friends who you think would benefit from the 100% Plant-Based version of Maple Macadamia Cookies! ????
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Tahini Cardamom Biscotti - Vegan Recipe Demo - Baking with Tahini
Nutty & fragrant - something different to dip into coffee: Tahini Cardamom Biscotti. Full recipe at
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I'm Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you're eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Tahini Cardamom Biscotti
Recipe from seedandmill.com
1/2 cup honey or maple syrup
1/2 cup sugar
1/2 cup olive oil
1/2 cup tahini
1/4 cup nut or grain milk
1 teaspoon vanilla extract
3 cups whole wheat flour
1.5 teaspoons baking powder
2 teaspoons ground cardamom
1/2 teaspoon salt
sesame seeds and/or sugar for sprinkling
Preheat oven to 275 degrees F. Beat granulated sugar, honey/syrup, tahini, olive oil, milk, and vanilla until combined. Add the flour, baking powder, cardamom, and salt and beat until just combined.
Divide the dough in half and shape into two 3/4-inch tall, 4-inch wide loaves on the baking sheet, leaving a couple of inches of space between the loaves.
Sprinkle with sesame seeds and raw sugar. Bake for 25 minutes or until they turn light golden brown. Remove from the oven and gently slice the loaves into 1-inch wide cookies.
Tip the cookies on their sides and place back into the oven to bake for another 20 minutes. or until you reach your desired firmness/crispness.
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License