Almond Flour Biscotti

With crunchy, delicious layers, this firm gluten-free, dairy-free, Italian tea cookie provides a perfect sweet tooth craving for any time of day.

Prep Time: 15 mins | Cook Time: 1.5 hours | Total Time: 1 hr 45 mins

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A Biscotti For Your Thoughts

As someone who is gluten-free and dairy-free, I frequently suffer from a constant sweet-tooth craving, especially during afternoon tea or coffee time. These biscotti's help out significantly. Not too sweet nor too bitter, with just the right amount of dried fruit and nuts. Completely guilt-less knowing exactly what's inside and how much sugar it actually contains.

Softer than shortbread, but crunchier than a tea biscuit; these thick but flaky bread-like cookies are perfect for any time of day.

What Makes This Biscotti Diffrent?

A majority of gluten-free biscotti recipes online always have a blend of specialty flours, the addition of butter, or inaccessible add-on items that are difficult to find. This recipe is simple, dairy-free, and only contains just a handful of ingredients with nothing too out-of-the-ordinary.

Key Ingredients:

The Dry Stuff:

• 2 Cups of Almond Flour- I use the Kirkland Brand

• 1/8 Cup of Coconut Sugar (or sugar alternative)

• 1 Teaspoon of Baking Powder

• 1/4 Teaspoon of Salt

• 3 Heaping Tablespoons of Dried Cranberries

• 2 Tablespoons of Sliced Almonds

The Wet Ingredients:

• 2 Tablespoons of Raw Honey

• 2 Eggs, at room temperature

• 2 Heaping Tablespoons of Coconut Cream

• 1/2 Teaspoons of Almond Extract

• 1 Tablespoon of Vanilla Extract

Chocolate Drizzle:

• 1/2 Cup Trader Joes Organic Completely Cacao Chips

How To Make This Recipe:

Biscotti:

1. Preheat the oven to 350 F

2. In a large mixing bowl, whisk together the eggs, coconut cream, sugar, and almond/vanilla extract.

3. Add in the almond flour, baking powder, salt, dried cranberries, and sliced almonds. Mix well until a dough forms. It should be slightly wet, but still moldable.

4. Line a baking tray with parchment paper.

5. Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9″ long and 3″ wide- it should have a slight oval shape.

6. Bake for 20-22 minutes, until the top and edges are golden brown.

7. Remove from oven and let it cool completely for 10-15 minutes.

8. Lower the oven temperature to 300 F.

9. Once the cookie cools, slice into 1/2″ sticks, then cut each stick in half. You should have about 20-24 pieces. Place them back on the baking sheet onto one of the sides.

10. Bake the cookies for 10-12 minutes, flip them and bake for an additional 10-12 minutes.

11. Remove from oven and let them cool completely, they will harden as they set.

Chocolate Drizzle:

1. Melt and mix your Trader Joes Organic Completely Cacao Chips until they become liquid-like

2. Drizzle the chocolate over your biscotti pieces

3. Place in the fridge for 5-10 minutes to harden.

Variations:

• With the notion of flavor, this recipe can be very forgiving. Try mixing and matching your mix-ins: Chocolate Chips, Pistachios, Lemon, or Orange Zest. The same can be said about the extracts used.

• You can replace the Coconut Cream in this recipe with Vegan Butter, Plain Butter, or Ghee.

Storage?

Store these biscotti's in an air-tight container for up to 1 week, or freeze for up to 2 months.

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Nutritional Facts:

The recipe above makes roughly 24 servings.

Calories 84 | Total Fat 5.3g | Saturated Fat 0.7g | Cholesterol 14mg | Sodium 33mg | Total Carbohydrate 6.7g | Dietary Fiber 1.1g | Total Sugars 4.4g | Protein 2.6g

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