These Italian cookies are just as delicious made with almond flour as they are with wheat flour. In fact, I think the almond flavor really comes through better with almond flour. These cookies take a little time since they have to go into the oven twice, but they are super simple to make! Twice baking these Almond Biscotti gives them a nice crispy crunch, perfect for dunking into a hot cup of tea or Dandy Blend!
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cookies
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Ingredients
- 1 3/4 cups (196 g) almond flour
- 1/4 cup coconut flour
- 2 tsp. baking powder
- 1/3 cup ghee
- 1/2 cup coconut sugar
- 2 Tbsp. pure maple syrup
- 2 eggs
- 1 tsp. vanilla
- 1 1/2 cups sliced almonds
- 1 beaten egg yolk
- 1 Tbsp. water
Ingredients
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Instructions
- Preheat oven to 375 degrees.
- Sift together flours and baking powder in a medium bowl.
- In a large mixing bowl, beat the ghee on medium speed till softened. Add sugar, maple syrup, eggs, and vanilla. Beat until thoroughly combined.
- Add flour and mix until combined. Add almonds and stir.
- Divide dough in half. With wet hands, shape each portion into a loaf about 9 inches long and 2 inches wide and place on a parchment-lined baking sheet. Stir the egg yolk together with the water and brush it over each loaf.
- Bake for 25 minutes. Cool on the cookie sheet for 30 minutes. Reduce the oven temperature to 325 degrees.
- After 30 minutes of cooling, carefully cut each loaf into 1/2 inch slices. Lay slices cut side down back onto the cookie sheet. Bake in the oven 8 minutes. Turn slices over and bake another 8-10 minutes till dry and crisp. Cool cookies on a wire rack.
- Store in a cool dry place.
Recipe Notes
Optional: You can add in a teaspoon of anise extract or a 1/2 teaspoon of almond extract for a stronger flavor. You can also swap out the almonds for hazelnuts for a different variety.
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