Ingredients
Scale
- 1 cup almond meal (I used the Trader Joe’s brand)
- 1.5 cups gluten free flour blend
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 2 tablespoons maple syrup (or another liquid sweetener)
- 1 teaspoon almond extract
- 2 eggs, large
- 2 tablespoons butter (or coconut oil)
- Toppings: Diamond of California Pecans and dark chocolate
Instructions
- Preheat oven to 300F and place a piece of parchment paper on a baking sheet.
- In a medium size bowl, using a hand mixer, mix together all wet ingredients.
- Then, add dry ingredients and mix again. You will want the texture of the batter to be like cookie dough, not too sticky though! Malleable enough so that you can kneed it.
- Break dough into 2 equal parts and create two logs about 12 inches long x 3 inches wide. My logs were about a finger high. Make sense? 🙂
- Bake logs at 300F for ~25 minutes then let cool for 10 minutes.
- At a 45 degree angle, cut your pieces of biscotti. I cut about 10 biscotti out of each log.
- Even spread biscotti on baking sheet and bake at 300F for 10 minutes. Then, flip biscotti over and bake for another 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes