These gluten-free Toasted Coconut-Almond Biscotti combine the nutty flavor of almonds, the tropical sweetness of coconut, and the satisfying crunch of biscotti. Ideal for dipping in your favorite hot beverage!
Ingredients: 1 cup gluten-free almond flour. 1/2 cup shredded coconut unsweetened. 1/2 cup gluten-free rolled oats. 1/2 cup almonds, chopped. 1/2 cup coconut sugar. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 2 large eggs. 2 tablespoons coconut oil melted. 1 teaspoon vanilla extract.
Instructions: Start by heating the oven to 350F 175C. Put parchment paper on the bottom of a baking sheet. Put rolled oats, chopped almonds, coconut sugar, baking powder, and salt in a large bowl. Then add the almond flour and mix them all together. Add the eggs, melted coconut oil, and vanilla extract to a different bowl, and mix them together using a whisk. Mix the wet and dry ingredients together until they are well mixed and a dough forms. Place the dough on the baking sheet that has been prepared and roll it out into a long, flat log that is about 12 inches long and 4 inches wide. Before you put the biscotti log in the oven, heat it up. Bake it for 25 to 30 minutes, or until it turns golden brown and feels firm. Take the log out of the oven and wait ten minutes. Bring the oven's temperature down to 325F 160C. Cut the log diagonally into biscotti slices that are 1/2 inch thick with a sharp knife. Spread the biscotti slices out flat on the baking sheet. Put them back in the oven for another 10 to 15 minutes to toast and crisp up. After the biscotti are toasted, take them out of the oven and let them cool all the way down. Having a hot cup of coffee or tea with your Toasted Coconut-Almond Biscotti is a great idea.
Prep Time: 20 minutes
Cook Time: 40 minutes
TroyAspieKids
