These are truly a fabulous treat for those craving something resembling and tasting like a cookie, yet they are gluten free and sugar free. (just honey!)
I liked slicing my Biscotti thin, about a 1/4 – 1″2 and inch as I enjoy the crispy kind!
Note that for some reason, these will soften as time passes, so by the following day, don’t be surprised if the crispy edges have disappeared and the texture is more chewy….if they even make it to the following day!
- 1½ cups almond flour (I did make this a second time with a combination of hazelnut meal flour and almond flour, came out great!)
- ½ tablespoon cornstarch
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 tablespoons orange juice
- ¼ cup honey
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ cup crystalized ginger, chopped (I left this out)
- ¼ cup sliced almonds
- 2 tablespoon cacao nibs ( I used a few chopped up pieces of 90% raw cocoa chocolate bar)
- Preheat oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
- Combine flour, cornstarch, salt & baking soda in food processor. Pulse a few times until combined.
- Add in orange juice, honey and extracts and pulse until a ball of dough forms.
- Add in ginger and pulse a few more times to chop up a bit.
- Transfer dough to a large bowl.
- Fold in almonds and cacao nibs.
- Turn dough out onto baking sheet and form into a log of about 10-12 inches long and 2-3 inches wide.
- Bake for about 15 minutes until edges start to turn light brown.
- Remove from oven and let cool for about 30-45 minutes.
- Carefully slice log into diagonal slices (you’ll get about 10-12), turn them on their side and bake again at 275 degrees for 10 minutes.
- Flip onto other side and bake for another 10 minutes until lightly browned and crispy on the outside.
- Remove from oven and let cool.
(sorry, lost original recipe from online, so I apologize for no credit here)