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–+ servings

Almond Flour Biscotti

5 from 5 votes
Serves: 12 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 2 cups fine almond flour, I love using this one
  • 1/2 cup coconut sugar, or sub light brown sugar
  • 2 eggs, at room temp
  • 2 tbsp softened coconut oil, use refined for a neutral taste
  • 1/2 tsp almond extract
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup roasted pistachios, crushed (mine were salted)

Chai Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp strongly brewed vanilla (or regular) chai tea

Directions

  1. Preheat your oven to 350 F
  2. In a medium sized bowl, whisk together the eggs, coconut oil, sugar and almond extract.
  3. Add in the almond flour, baking powder, salt and pistachios and mix well until a dough forms. It should be slightly wet.
  4. Line a baking tray with parchment paper.
  5. Wet your hands, and place the dough in the center of the baking sheet forming a log, around 9u0022 long and 3u0022 wide- it should have a slight oval shape.
  6. Bake for 20-22 minutes, until the top and edges are golden brown.
  7. Remove from oven and let it cool completely for 10-15 minutes.
  8. Lower the oven temperature to 300 F.
  9. Once the cookie cools, slice into 1/2u0022 sticks. You should have about 12-14. Place them back on the baking sheet onto one of the sides.
  10. Bake the cookies for 10-12 minutes, flip them, and bake for an additional 10-12 minutes.
  11. Remove from oven and let them cool completely, they will harden as they set.
  12. For the glaze, whisk together the powdered sugar and the brewed chai, and drizzle over each biscotti. You can top them with more chopped pistachios.
  13. Store them in an air tight container for up to 1 week, or freeze for up to 2 months.