Keto Savoiardi from Almond Flour
Eggs give these biscuits more protein and an airy structure, while almond flour adds vitamin E and a softer nutty flavor. Erythritol keeps the savoiardi sweet without sugar, so they work well in keto desserts.
Separate egg (150 g) into whites and yolks. Whip the whites until foamy, gradually add half of the erythritol (30 g), and beat the mixture to stiff glossy peaks.
Whip the yolks with the remaining erythritol (30 g) until lighter and fluffy, then stir in almond flour (100 g). Fold in half of the whipped whites first, then add the rest and keep the batter as airy as possible.
Transfer the batter to a piping bag, pipe long fingers onto a parchment-lined tray, and bake the savoiardi for 12 minutes at 190 degrees C. Cool the biscuits completely before serving or using them in other desserts.
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