These are a vintage recipe that my Italian Grandmother from Rome Italy taught us to make called Italian anisette biscotti, The cookies are fragrant with anisette aroma and taste. Great with Italian espresso.
Traditional Italian anisette cookies are sweet with a distinct flavour and a soft cake-like texture. My low-carb version is slightly sweet, crunchy, and has a pleasant anise flavour that is not overpowering. I also added some ground cinnamon, nutmeg and cloves.
Our Keto Almond Biscotti is a sweet, crunchy italian cookie that goes perfect with coffee or tea. It’s easy to make and very delicious. Preheat oven to 180C/355F. Line a cookie sheet with parchment paper and set aside. In a mixing bowl, add the almond flour, almonds, erythritol, baking powder, xanthan gum, and salt.
Directions. In large bowl, mix flour, baking powder and white sugar. Make a well in the center and add oil, milk, 1 tablespoon anise extract, and eggs. Mix together until dough is sticky. Oil fingers and pinch off dough in 1 inch pieces. Roll into a ball and place on a lightly greased cookie sheet, 1 inch apart, flatten top slightly.