Grain Free Biscotti

When I lived in Italy, one of my favorite afternoon activities was sitting at a cafe with a cappuccino and biscotti (I know, I know, cappuccinos are morning beverages, but I love them!). There was truly nothing more delicious then dunking that crispy sweet cookie into the creamy cappuccino to make it all soft and melt in your mouth. I wanted to create a “cleaned” up version without gluten. In northern Italy it is traditional to add corn meal to the cookie. This adds another layer of sweetness and crunch. I am very pleased with the way these beauties turned out. You can make them completely vegan or with eggs (I tried both) and they are both equally crunchy and delicious. The thing that makes biscotti special is the double bake. You bake them once in a loaf and then slice and bake again. This element creates that super crispy and delicious texture. I love these any time of year but they are perfect for holiday gift giving and eating (let’s be real, I’m eating more than giving). You can leave the recipe as is for a simple, yet delicious biscuit or you can play around with the different variations I listed below or create your own. There really are no limitations. Add dried fruit, nuts and seeds to your liking. I hope you love these as much as I do.

Ingredients:

  • 1 1/2 cups almond flour

  • 1/2 cup corn meal (make sure it is organic and non gmo)

  • 1/3 cup coconut sugar

  • 2 T arrowroot powder

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 2 eggs or 2 egg replacers (I used Bob’s Red Mill egg replace and it worked great)

  • 1/4 cup nut milk

  • 1/2 tsp vanilla extract

  • 1/4 tsp anise extract

*See flavor variations below

Preheat oven to 350 degrees. In a medium bowl combine all wet ingredients. In a separate bowl, whisk together wet ingredients. Create a well in the dry ingredients, pour wet mixture in and fold together. Line a large baking sheet with parchment parchment paper. Split the dough into and shape. You may want to wet your hands a bit so the dough doesn’t stick too much. Shape into little football shapes (about 2 inches thick). Place in oven and bake for 18-22 minutes. With a cerated knife, slice the logs widthwise into 1 inch slices. Place slice side down on the cookie sheet and place back into the oven for 15 minutes. Turn the oven off and let the cookies cool in the oven. Remove and store in an airtight container. Enjoy with coffee or tea any time of day.

*Flavor Variations:

  • Chocolate hazelnut- 1/3 cup toasted hazelnuts and 1/4 cup dark chocolate

  • Lemon Pignolo-1 T fresh lemon zest and 1/3 cup toasted pine nuts

  • Cardamom Almond: sub 1/2 tsp almond extract in place of anise and 1/4 tsp ground cardamom

  • Dark Chocolate Cherry-1/3 cup dried cherries 1/4 cup chopped dark chocolate

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