Coconut-Almond Biscotti

 

My reasons for sharing this recipe are 100% selfish (I needed to have a record of this recipe somewhere!) These delightful treats melt in your mouth. And if you're like me and wrestling with the idea of making chocolate chip cookies on Saturday afternoon - these are definitely a healthier and equally delicious option. 

Anyone with experience with GF baking knows that the results can be unpredictable - especially if you're meddling with the recipe ... and not a pastry chef. Well, it was cold last night and I didn't want to leave my apartment. Neither did I have the ingredients for cranberry orange biscotti - so I tapped into a little bit of creativity. I present to you my food-baby creation. I hope you enjoy as much as I do!

(serves 6)

Ingredients:

  • 1/3 cup raw, granulated sugar
  • 3 oz organized / pastured butter
  • 1 large pasture-raised egg
  • 1 tsp vanilla extract
  • 1.5 cups almond meal**
  • 1/2 cups coconut flour
  • 1/4 tsp sea salt
  • 1 tsp baking powder (make sure it is labeled GF!)
  • 1/2 c slivered (or chopped) almonds
  • 1/2 c coconut flakes

 

Directions:

  • Preheat the oven to 350F
  • Blend the sugar and butter until creamy (about 5 minutes). Mix in egg and vanilla extract until evenly combined.
  • In a separate bowl mix together all the dried ingredients and slowly add into wet mixture
  • Add in chopped almonds and coconut flakes
  • Shape your biscotti into a long oval shape that will end up being .5" high and 2" wide
  • Bake for 25 minutes until golden.
  • Remove from the oven and let cool for 15 minutes. 
  • Slice loaf diagonally and place biscotti back in the oven for 10 more minutes
  • Remove and enjoy with coffee or tea
  • Bon appetit!

**If you want to get real fancy you can always use home-made pulverized almond meal leftover from home-made almond milk. It takes a couple of different kitchen appliances, but if you're already equipped, why not?

  • Make your own almond milk (recipe coming soon!)
  • Save the almond meal and dehydrate for 4 hours at 100-150F or until completely dry
  • Pulverize clumpy almond meal in a food processor until it resembles a flour-like texture
  • Make biscottis
  • Tell me how great they were ;)