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!
Enjoy and thanks for stopping by,
- 1 c. Almond flour
- ¼ c. coconut flour
- 1 T. Arrowroot powder
- ½ t. baking soda
- ¼ t. sea salt
- 1 t. pure vanilla extract
- ½ t. almond extract
- ¼ c. honey
- ¼ c. pure maple syrup - grade B is best for this
- ¼ c. blanched, slivered almonds
- ¼ c. dried apricots, cut into ¼" pieces
- In a medium bowl, whisk together dry ingredients.
- In a small bowl, whisk together sweeteners and extracts.
- Pour sweetener mixture, along with nuts and apricots, into dry ingredients.
- Mix well. Mixture will be dry at first. Keep mixing until there are no dry spots.
- Place dough onto a parchment lined cookie sheet.
- With water dampened fingers form dough into a rectangle about 9" x 4" x ½".
- Bake at 350 for 15 minutes
- Remove from oven and let sit on pan for 1 hour.
- Move to a cutting board and cut rectangle into ½" slices crosswise.
- Move slices back to parchment lined cookie sheet, laying them on their sides.
- Bake at 325 for 15 minutes. Let cool on pan to firm up.
The Post Paleo Apricot Almond Biscotti first appeared on onsablehill.com.