Homemade 20/20 Vanilla Almond Biscotti

Also known as cantuccini, these not-too-sweet Italian biscotti cookies make a perfect Step 1 dessert. Bonus, they’re gluten-free too!

INGREDIENTS (serves 16):

  • 2 eggs
  • 1/4 tsp vanilla extract
  • 1/3 cup stevia
  • 1/4 tsp almond extract 
  • 1 1/2 cups almond flour
  • 3/4 cup (3 scoops) Vanilla 20/20 Fiber/Protein Powder 
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 1/4 cup blanched slivered almonds

    1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
    2. With an electric mixer, beat eggs, vanilla extract, stevia and almond extract until frothy. Set aside.
    3. In separate bowl, combine the almond flour, 20/20 powder, baking soda, and salt.
    4. Add the flour mixture to wet mixture and stir until dough forms. Stir in almonds to distribute evenly through the dough.
    5. Place dough on the lined cookie sheet and form into a long rectangle/ log shape.
    6. Place in preheated oven to bake for about 30 minutes or until top has browned. Remove from oven and allow to cool completely, and lower oven temperature to 275.
    7. Once cooled, slice into 16 1/2-in thin pieces on a slight diagonal. Lay each piece on the side in baking pan and bake slices for an additional 8 minutes. After 8 minutes turn biscottis and bake for 8 minutes until golden.
    8. Remove from oven and allow to cool.

    Serves 16, 1 biscotti per serving – This is a Step 1 recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 5g carbohydrate, 3g fiber
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 94 calories, 5g protein, 5g carb, 3g fiber, 2g net carb, 1g sugar, 7g fat, 1g sat fat, 85mg sodium

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