I am not sure where we found this recipe. I have played with it and adapted it some to our tastes.
Ingredients
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pure maple syrup
- 2 Tbl finely cut dried crystallized ginger optional
- 1/4 cup finely chopped dried cherries optional
- 1/3 cup dark chocolate chips
Servings: dozen
Instructions
- Preheat oven to 350 degrees F.
- Add almond flour, coconut flour, baking soda and salt and mix until combined.
- Add the maple syrup.
- Let sit so coconut flour absorbs liquid.
- Add ginger, cherries and chocolate chips with a spoon.
- Form the dough into one log on a baking sheet lined with parchment paper.
- Optional, chill dough for 1 hour.
- Bake for 15 minutes.
- Cool for 30 minutes to 1 hour until mostly cool.
- Cut log into 1/2 inch slices on the diagonal with a serrated knife.
- Optional, freeze one hour.
- Place cookies on their sides on baking sheet and cook for 15 minutes at 350 degrees F.
- Cool biscotti completely before serving.
- They should be fairly crispy, if not return to oven a little longer.
Recipe Notes
Add 1/4 cup cocoa powder if desired along with dry ingredients.
Add 1/4 tsp ground cardomon, 1/8 tsp nutmeg, 1/8 tsp clove. Omit cherries. Chocolate is optional.
Optional add ins: use 1/4-1/2 tsp powdered ginger, 1/2 cup dried cherries, and 1/4 cup hazelnuts roughly chopped.
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