I’ve been craving a little something sweet and crunchy to go with my coffee or afternoon tea, so I started looking around for Paleo biscotti recipes. There are lots of recipes available so I looked over the ones that sounded most promising to me and then sort of combined the elements of each one that I thought would be nice.
Traditional biscotti are a simple cookie that is first baked in a log shape, then cooled and sliced into cookies that are laid on their sides and baked again to make them crisp. The final product is meant to be hard enough to withstand being dipped into hot coffee or tea, but not so hard that it is a struggle to bite through it!
By using a combination of almond flour and coconut flour, and being very careful with the cooling and slicing process, I was able to make a really tasty and properly crunchy biscotti that my children happily scarfed down. This recipe has a short ingredient list and is very easy make so it is especially appropriate for me to use around the holidays when I am rushed.
Put almond flour, coconut flour, baking soda and salt in your food processor and pulse briefly until combined.
With the machine running, add the almond extract and then the maple syrup in a thin stream. You will end up with a thick, pasty dough.
Scrape the dough from the food processor into a large bowl and work in the almonds with a spatula.
Line a baking sheet with a Silpat liner or parchment paper and turn out the dough. Lightly moisten your hands to keep the dough from sticking and form the dough into a log that is no more than 1 inch thick.
Bake in the pre-heated oven for 15 minutes and then place the baking sheet on a wire rack to cool. For the best slicing, allow the log to cool for 2 hours.
Bring your oven back up to 350 degrees. Slice the log into cookies that are approx. 1/2 inch thick. Lay the slices on their sides on your baking sheet and place in the re-heated oven for 15 minutes.
When the 15 minutes are done, turn off the heat, crack open the oven door and leave the cookies in the oven until they have cooled. This can be a few hours or overnight. This step ensures that the cookies are toasted and dried so that they can stand up to a dunk in hot coffee or tea. If you want a softer cookie, take them out of the oven to cool normally.