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  • Coconut Almond Biscotti

    1 vote
    Coconut Almond Biscotti
    Prep: 15 min Cook: 50 min Servings: 1
    by Micheline
    120 recipes
    >
    I modified an existing Coconut Almond Biscotti recipe (found on NoMoreCrohns.com) so it would be healthier and very low in sugar. Enjoy these cookies with a nice hot tea or coffee.

    Ingredients

    • 1/2 cup lucuma powder or vegetable glycerin OR 1/2 tsp stevia powder
    • 1/2 cup flaxseed oil or hemp oil
    • 1 tsp pure vanilla extract
    • 2 tsp pure almond extract
    • 2 large eggs
    • 1 cup coconut flour (sifted)
    • 1/2 cup almond flour (sifted)
    • 3/4 cup toasted slivered almonds

    Directions

    1. Preheat oven to 325 degrees. Place a piece of parchment paper on a greased cookie sheet.
    2. Beat with an electric mixer the lucuma or glycerin or stevia with the oil until well blended about 1 minute. Add one egg at a time and continue beating after each addition. Beat in vanilla and almond extracts. Add the coconut flour, then the almond flour and continue beating until well incorporated. Do not overbeat.
    3. With a rubber spatula, stir in slivered almonds. Using the spatula, place the dough into the cookie sheet in three long parallel logs, smoothing slightly on the sides and top.
    4. Bake for 18 to 20 minutes or until brown, turning the tray once for even baking.
    5. Remove from the oven. Cut logs into 1 inch cookies (about 10 to 12 cookies per log. Lower the temperature of the oven to 250 degrees and return the cookies to the oven for another 20 to 25 minutes or until rich brown and dry. Allow to cool. May be frozen

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