The Best Paleo Almond Biscotti
I have been wanting to make a recipe for biscotti for a long, long time. It’s been on my “things to do for Krysten’s Kitchen” for at least a few years and before the holidays I wasn’t able to get this recipe done or posted, but you know that time between Christmas and New Years?
It’s that time period where you haven’t a clue what the date it is. I refer to that week as “holiday limbo” because what are you really celebrating? Is it still Christmastime? The lights on the tree are still on, are Christmas jammies still okay?
This is coming from the couple that still has their Christmas tree up in the end of January and who use Christmas mugs year round, but, you know, not everyone can be as festive as we are!
Okay, back to “holiday limbo” — I had some time that week and made it a goal to finally finish and photograph this yummy recipe, which is perfect for dessert or goes great with an afternoon cup of coffee.
And, obviously, you need to dip them in chocolate if you like chocolate. I used the amazing HuKitchen Gems for this and, boy, are they yummy!
Now that we are out of holiday limbo and well into 2020 (or what feels like January 74th), I believe it’s time I share this recipe with you.
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INGREDIENTS
2 cups almond flour
1/3 cup coconut sugar
1 tsp baking powder
2 eggs, beaten
2 TB ghee (coconut oil or vegan butter), soft not melted
1 TB arrowroot flour
1 1/2 - 2 tsp almond extract
Chocolate for dipping and drizzling (optional)
Directions:
Preheat oven to 350 degrees.
Mix dry ingredients in a large mixing bowl.
Mix wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients and combine. Dough will be sticky.
Lay out dough on parchment paper lined baking sheet in a flattened loaf about 10 inches by 6 inches.
Bake for 20-25 minutes.
Remove from oven and allow to cool (about 45 minutes)
Turn down oven to 300 degrees.
Carefully slice flatted loaf into biscotti pieces and separate on parchment paper, placing each piece on one side.
Place back into the oven for 10 minutes then flip to the other side and bake for another 8-10 minutes. Turn off heat and allow to cool in the oven.
Once cool, drizzle with melted chocolate or dip one end in melted chocolate. YUM!
Store in air-tight container. You can also freeze them, too.
