INGREDIENTS
2 cups almond flour
¼ cup erythritol
1 tsp baking powder
2 eggs beaten
1 egg beaten for egg wash
2 tbls butter melted
1 tsp almond essence
2 tbls Ouzo
2 tsps aniseeds
pinch salt
METHOD
Place all the dry ingredients in a bowl. Add all the wet ingredients to the egg excepting for the butter. Mix well and add the butter. Mix again. Place the dough on a silpat and form a log. Bake in the oven on 175° C for 30 – 35 minutes. Let cool for at least an hour. Using a very sharp knife cut the log up into biscotti sizes and space them out on the silpat. Dry them out on 80° C for two hours or until dry to the touch and slightly browned.
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