I’m a HUGE biscotti fan. Because really, what’s not to love? It’s great with coffee, it’s typically not so sweet that your blood sugar does a rocket launch, it’s crunchy, and you can dramatically change the taste depending on the flavorings you add.
When I switched to a Paleo diet 4 years ago (hands down one of my smarter moves), I began searching for some kind of biscotti recipe that didn’t contain gluten or refined sugar. While there are several out there, I just couldn’t find one that met all my requirements.
So I started working on my own recipe. I had some so – so attempts and one spectacular failure. Picture something that looked like an 18″ diameter cookie, not really what I was going for, although Mr. B disposed of much of it without complaint. He likes to be helpful.
Eventually, I hit upon the right combination. A gluten-free, crunchy cookie with a slightly sweet, toasted flavor. Perfect. If you’ve baked with nut flours, you know that most nut flour products tend to soften after a few days. This one does too, but only slightly – still a great dunker!
As a bonus, this is a great Big Batch Baking recipe. I doubled the recipe, froze half and then defrosted and baked the frozen half the next day, just to test it.
I couldn’t tell the difference. SCORE! Both batches were delicious and it’s possible that ALL the cookies were gone in just a few days.
Here’s a tip for sifting coconut flour, which you will want to do, as it makes for a much better baked product. I picked up this little wire strainer at TJ Maxx and when I need to sift coconut flour, I measure it out, dump it into the strainer, shake it and then use the back of a spoon to mash down the lumps that are left. I timed it – it took less than 30 seconds. You’re welcome.
Biscotti will once again be a staple on the hill. Yippee!
Thanks for stopping by,
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