Ingredients
2 and 1/4 cup almond flour (don’t use the defatted and extra fine, it makes the biscotti too hard)
5 tbsp tapioca
2 tbsp stevia powder, from Good Good
1 tsp gluten-free baking powder
pinch of salt
1 tsp pure vanilla
2 tbsp coconut oil, flavourless
1 egg
1/4 cup almond milk (or any plant milk)
1/4 cup almonds
Method
Preheat the oven to 150°C.
Melt the coconut oil and let it cool.
Coarsely chop the almonds.
Mix the dry ingredients in a large bowl, almond flour, tapioca, stevia powder, gluten-free baking powder, salt and vanilla.
Add the egg, coconut oil and almond milk to the dry ingredients and blend well. I like to use my hands. Blend until the dough has no lumps, then add the almonds, but be careful not to over-knead it.
Divide the dough and form into two logs.
Bake on 150°C for 20-25 minutes.
Let the logs cool on a wire rack for about 15-20 minutes. Lower the heat of the oven to 120°C.
Slice the logs crosswise with a bread knife. Be careful, cause they can easily crack. Arrange the slices on a baking tray.
Bake on low heat for 30-40 minutes. They are not supposed to turn brown, just beautifully golden. Crispy on the outside but a bit soft inside.
Ovens can be really different so this is a recipe where you have to find out for yourself how long exactly they need to be in the oven.
It can be nice to add a splash of fresh lemon juice to this recipe and/or half a teaspoon of cinnamon.
Pistachios can be used instead of almonds.
This website and all its content is owned by Sigridur Petursdottir. The recipes on PurelySigga.com are for personal use only. It’s prohibited for restaurants, coffee shops, bistros, catering services and food production companies to use them without a written permission from the owner. Without such a permission you can’t either republish, copy, change, download or reproduce any recipe or photo on PurelySigga.com
