Gluten Free Almond Biscotti
A crispy, crunch Italian-style cookie. Delicious served with coffee, after meals, or when you're craving that crunchy something!
Recipe serves:24 pieces
Preparation time10 minutes
Cooking time30 minutes
Wholesome Sweeteners, Gluten Free Organic Cane Sugar, 16 Oz Pouch (Case of 2)
Blanche Gluten Free Almond Flour (25 Pound)
US Chocolates - Gluten Free Nuts, Slivered Blanched Almonds, 25 Pound Box
US Chocolates - Gluten Free Nuts, Pecan Pieces, 30 Pound Box
Spectrum Naturals Gluten Free Canola & Olive Oil Blend, 32 Oz [6 Pack]
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Preheat your oven to 350 degrees Fahrenheit. Line a jelly roll pan with parchment paper.
In a large bowl, combine the sugar, oil, eggs, and vanilla. Blend with a mixer until fluffy, about 5 minutes.
In a separate bowl, combine the almond flour and baking soda. Add these ingredients to the sugar - oil mixture and stir until combines. Fold in almonds and pecans.
Transfer the dough to the parchment lined baking sheet and form a log about 12 inches long and 3 inches wide. Bake for 30 minutes.
Remove from oven and cool for 20 minutes. Transfer the log to a cutting board and cut into 1/2 inch slices on the diagonal.
Serving suggestion: If you like your biscotti very crisp, you can return it to the oven after slicing for another 15 minutes or until golden brown.