Sometimes you just need a little crunch in your gluten free life. This recipe for Grain Free Biscotti will satisfy that craving. Free from grains, refined sugar and casein; these biscotti can be served plain or dipped in chocolate. Be creative with your add in’s…chocolate chips, diced fruit, nuts/seeds. These biscotti freeze beautifully so make a batch and save some for later.
3 1/2 Cups Blanched Almond Flour
1 1/2 teaspoons Baking Soda
1/4 teaspoon Sea Salt
2 teaspoons Organic Ground Cinnamon
1 1/2 teaspoons Organic Ground Ginger
Dash of Organic Ground Cloves
1/2 Cup of Optional Ingredients: slivered almonds, chopped pistachios, currants, or chocolate chips.
2 Large Eggs
1/4 Cup Maple Syrup
3 teaspoons Vanilla Extract
2 teaspoons Almond Extract
1/3 Cup Coconut Oil (melted)
Preheat oven to 340 degrees F. (no, that’s not a typo).
Line a cookie sheet with parchment paper.
Mix together the dry ingredients in a medium sized bowl.
Whip the eggs, maple syrup, vanilla and almond extract with a hand mixer in a small bowl.
Add the wet ingredients to the dry ingredients and mix with the hand mixer until incorporated.
Add the coconut oil and continue mixing until the oil has been absorbed into the dough.
Split the dough into 2 equal portions and form 2 loaves approximately 4 to 5 inches wide and 1/2 inch thick.
Bake the loaves for 25 minutes or until the loaves begin to brown around the edges.
Remove from the oven and cool for 20 to 30 minutes.
While the loaves are cooling, turn the oven temperature down to 300 degrees F.
When the loaves are cool, slice the loaves into 1/2 inch slices.
Lay the slices flat and bake for 20 to 35 minutes, watching so they do not burn. The longer they bake the crunchier they will become.
Remove from the oven and allow the biscotti to cool for 30 minutes.
You can eat the biscotti plain, or dip into melted chocolate and sprinkle with nuts or sea salt.