Maple Almond Flour Biscotti
A healthier & higher protein option for a classic Italian cookie!
Almond Flour Biscotti are the perfect gluten-free recipe to serve with tea or coffee. I love the flavor of maple in cookies & I decided to try it in these and I am glad I did!
Enjoy!
xoxo
SiLLibake
Maple Almond Biscotti
Adding Maple Sugar gives these Almond Flour biscotti such a unique incredible flavor!
Yield 20-22
Prep 15 mins
Cook 1 hr
Cool 1 hr
Total 2 hr 15 min
Ingredients:
1 3/4 cup blanched almond flour (209 grams)
1/3 cup coconut sugar (47 grams)
1/3 maple sugar (47 grams)
1 teaspoon baking powder (5 grams)
¼ tsp ground cinnamon
1/8 teaspoon salt
1 large egg (55 grams)
1 tablespoon light olive oil or melted coconut oil (10 grams)
1/2 teaspoon almond extract (2 grams)
OPTIONAL ADD-INS
1/4 cup chopped toasted almonds
Directions:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar, baking powder, cinnamon and salt. Whisk well to break up any clumps.
Stir in the egg, olive oil, and almond extract. Mix until a thick, sticky dough is formed. If you adding chopped almonds, you can mix them in now.
Transfer the dough to the prepared baking sheet, and use your hands to press it into a "log" shape, about 8-9 inches long, and around 4 inches wide. You want the loaf to be about 1/2-inch thick. Once it's formed, place it in the oven to bake for 20 minutes, or until the edges are lightly golden.
Turn off the oven, remove the pan, and let the loaf cool completely. Cool at room temperature for 30 minutes, then transfer it to the fridge or freezer for 30 min to 1 hr to cool completely. This will make it easier to slice. Once it's cool, slice the loaf into 1/2-inch pieces, making about 20 to 22 slices.
SECOND BAKE: Preheat the oven to 250ºF. Arrange the slices in a single layer on the baking sheet, and bake for 20 minutes. Then, remove the pan, flip the slices, and bake for another 20 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them totally crisp up.
When the biscotti are cool, they should be perfectly crispy and read to serve. Almond flour baked goods will get soft if you store them in an airtight container at room temperature, so I recommend storing these in an open container at room temperature, or in the fridge in an airtight container to keep them crispy. They should last for 3-4 days at room temp, or up to 2 weeks in the fridge.
NEED AN EGG-FREE VERSION?
I originally planned on making this recipe egg-free, but as it turns out, it’s challenging to get the middles 100% dry without the egg. They are still delicious, but
Vegan: Replace the egg with 2 tbsp of tapioca or arrowroot starch + 3 tbsp of water. For the second bake, I recommend leaving them in the oven at 250ºF for 40-45 minutes on each side, then turn off the oven and let them cool for at least an hour before removing the pan.
The egg-free biscotti is harder in texture, so be careful with your teeth. This type of cookie will need a dunking in coffee or tea first
Recipe inspired by Detoxinista
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