I am just loving these Almond Biscotti! In fact, I have to package them for gifts as soon as they are ready or I will eat them all myself. They are gluten free and use coconut sugar as a sweetener. I have also used Swerve, a sugar substitute used by Keto dieters and they turn out just as well. The cooking time means they are not a quick treat but they are so well the wait.
Almond Flour Biscotti
Makes about 18 slices
Cooking time is about 1 hour and 40 minutes total.
1 ¾ cups (209 g) almond flour
⅔ cup (94 g) coconut sugar
1 teaspoon baking powder
⅛ teaspoon salt
1 large egg
1 tablespoon melted coconut oil
½ teaspoon almond extract
¼ cup sliced almonds
½ cup dark chocolate
Crushed nuts, for topping
Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar, baking powder and salt. Whisk well enough to break up any clumps.
Add the melted coconut oil and almond extract to the wet ingredients. Add in the egg.
Mix until a thick, sticky dough is formed. Add in sliced almonds if using.
Transfer the dough to the prepared baking sheet, and use your hands to press it into a “log” shape, about 8-9 inches long, and around 4 inches wide. (This will determine how big your cookies will be so for smaller cookies make it less wide and more long). It should be about ½ inch thick. Place in the oven and bake for 20 minutes or until edges are slightly golden.
Remove the pan from the oven and let the loaf cool completely. It will take about 30 minutes. Transfer to the freezer for about 1 hour to cool and harden. This will make them easier to slice. Once cool, slice the loaf in to ½ inch pieces, making about 18 to 20 slices.
Preheat the oven to 250 degrees F for the second bake. Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes. Remove from oven, flip the cookies and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will make them crisp.
When cool, you can dip them in melted chocolate and sprinkle with chopped nuts but I love them plain with a cup of tea.
Store in an airtight container in the fridge or in an open container at room temperature.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.