Incredible to receive a Special Recognition Award for ‘Excellence in Art’, ‘Hold the Open Heart’, Created in Isolation Art Exhibition.
Erica’s, sensational in the sunrise as we hammered along the Ridge Road. Tai Chi, silhouettes. Fascinating. Unexpected. Friendly faces in an unfamiliar part of our town.
Biscotti, that end of day indulgence. Keto, for my wildly fluctuating blood sugars. The charts, off the scale.
Yellow Ochre smudges, amongst the grey. Cheetah on the canvas, starting to emerge. But not too much. Spit removing exuberance. Mysterious amongst the grass. Touches of detail. Tonal contrasts, the focus. A dab of Alizarin Crimson.
Storm smashing senses. Prince inside-out. Thunder crashing. Rain hammering. Wind howling. Within, the fire burns. A merry dance. Heady aroma’s. Slow-cooked. Mouthwatering.
125g almond flour
1/2 cup / 60g Almonds
20grams granulated erythritol
3/4 tsp baking powder
1 tsp of sea salt
1 Orange zested
- Preheat the oven to 175 C / 350 Fahrenheit.
- Mix the dry ingredients in a bowl – almond flour, granulated erythritol, baking powder, crushed almonds, orange zest and the pinch of salt.
- Add the wet ingredients – beaten egg – and stir, then knead until a dough forms.
- Roll the dough into a log shape. Mine was 28 cm long. Flatten into a biscotti shape.
- Bake on the middle shelf for around 25-30 minutes until lightly browned.
- Remove from the oven and let cool completely. The log will firm up. Then cut into biscotti with a serrated knife and lay down flat next to each other on the baking sheet.
- Reheat the oven to 175 C / 350 F and return to the oven for another 12-15 minutes to allow the biscotti to crisp up.
My mix made 12 biscotti (14 if you count the ends). 1.5g net carbs per biscotti. Almond flour biscotti are fragile whilst hot. Please ensure you wait until the log is completely cooled and firm before slIcing.Store in an airtight cookie jar. Suitable for freezing.