Gluten Free Almond Flour Biscotti
Here's an irresistible gluten free biscotti recipe that uses almond flour.
- 2 cups almond flour, Bob’s Red Mill
- 1/4 cup pure cane sugar
- 1 teaspoon baking powder
- 1/6 teaspoon salt
- 2 large eggs, whisked
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon pure vanilla extract
- 1/2 cup almonds, roasted and roughly chopped
- 1/4 cup dried figs, sliced thin
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl mix almond flour, sugar, baking powder and salt. Whisk together the eggs in a separate bowl then add them along with the melted coconut oil to the almond flour mixture. Stir in the almonds and figs.
Transfer the dough ball to the parchment paper and form into a log using your hands. Then place a second sheet of parchment paper over the dough and use a rolling pin to roll out the log to an even 6 x 12 long rectangle, about 1/2 inch thick. Remove top parchment and place the flattened log onto the middle shelf in the oven for 25-30 minutes or until golden brown on top. Let cool for 1 hour.
After they have cooled, preheat oven to 300 degrees and set a rack on the second to top shelf in the oven.
Use the edges of the parchment to transfer the cooked dough onto a cutting board. Slice the biscotti lengthwise about 3/4 inch thick. Turn each biscotti onto its side (cut side up). Place back into the oven for 12-14 minutes or until starting to brown on the bottom side (you may need to check the bottom side of one to see if it's browning). Place back in the oven if they are not starting to brown a little and crisp up. Then, flip all of the biscotti onto the opposite side and back for another 10-12 minutes.
Remove from oven and let cool. Then, store in a air tight container at room temp for 1 week.