Gluten-free biscotti are not difficult to make but they do take a bit of time to prepare. They are actually baked twice, to ensure that the biscotti become properly crunchy. The slightly sweet almond biscotti are wonderful to have around for dipping into your tea or coffee.
Crunchy Almond Biscotti
Ingredients
- 1 3/4cupsAlmond flour
- 1/4cupCoconut flour
- 1/2tspBaking soda
- Pinch of salt
- 1/4cupHoney
- 1tsp杏仁中提取
- 1/4cupSlivered almonds
Instructions
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Preheat the oven to 350 degrees F.
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Stir together the almond flour, coconut flour, baking soda, and salt in a large bowl.
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Add the honey and almond extract and stir to combine.
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Fold in the slivered almonds.
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Prepare a baking sheet with parchment paper.
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Shape the dough into a log on the parchment paper.
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Bake for 15 minutes or until lightly golden.
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Let cool for one hour.
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Reheat the oven to 250 degrees F.
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Slice the biscotti into long thin pieces and bake for 15 minutes more.
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Turn off the oven and crack open the door, letting the biscotti cool for one hour in the oven before serving.
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Cindysays
Hi, I made these biscotti’s today they tasted great. Though I’m wondering if you could tell me why my dough wasn’t wet enough. I added a bit of water and it helped,the other thing was they turned soft after several hours. Did I not bake the long enough? Mine did appear a bit thicker than yours. I would appreciate any feedback.
Thank you
Tuulasays
This is a great, easy recipe, but I think the missing ingredient is an egg. It holds the dough together better than honey alone.
I also found that the second baking should be a little bit longer. I flipped mine and let them bake another 15 minutes at 300, then left them in the oven overnight to dry out a little more.
Thanks for posting!