Gluten Free Almond Biscotti
Almond Biscotti
Biscotti with tea or hot chocolate, simply perfect. Biscotti or cantucci is an Italian hard cookie from the Tuscan region. The reason it’s so hard is because it’s baked twice. So, it’s actually meant to be like that. That’s why people donk it in tea or even wine to soften it. I don’t really mind it that much. It’s part of the appeal. There are several variations on biscotti. But for me the best is the almond biscotti. But you can substitute the almond for chocolate chips or pistachios. Get creative and have fun with it.
Tip!
Make it extra special by drizzling some chocolate on top of it.
New and Improved
Trying to get this recipe together I made 2 other versions. But at this one my boyfriend told me to stop as I got it right. I still wanted to make another batch to get it even harder. But he convinced me that it was perfect as is. According to him I improved on the existing one. It’s still hard but not break your teeth hard. And gluten free so happy days. I had it with some leftover coconut vanilla ice cream. Perfect combo if you ask me. Something velvety and cream with something creamy.
Cookies for Days
It’s going to be difficult selecting which cookies to make. Why not make them all and gift them to your relatives. Get a few nice cookie boxes and fill them with an assortment of cookies. You get to enjoy all of them but get rid of all the excess by sharing. Because sharing is caring.
Gluten Free Almond Biscotti
Ingredients
- 1½ cup almond flour
- 1 cup tapioca flour
- ½ cup coconut flour
- 2/3 coconut sugar
- 3 eggs
- 2 tsp almond extract
- ½ cup olive oil
- 1/3 cup almonds
Instructions
- Preheat the oven to 175°C.
- Mix all the dry ingredients except the almonds together in a bowl.
- In a separate bowl whisk all the wet ingredients together and add to the dry ingredients mix till you get a dough ball. Fold the almonds into the dough
- Split the dough in half and place on a lined baking sheet. Flatten with your hands into 2 rectangles of about 10 to 15 cm.
- Place in the oven for 20 minutes. Remove and allow to cool down for 30 minutes.
- Use a sharp knife to slice rectangles on the diagonal into 1cm pieces. Place flat on the baking sheet and back in the oven for 15 minutes.
- Flip to the other side and place back in the oven for an additional 15 minutes.
- Remove and allow to cool down completely. Store in an airtight container and enjoy.