Description
Delightful gluten-free biscotti that blend crunch and flavor, perfect for coffee or tea.
Ingredients
Scale
- 2 cups almond flour
- 1 cup brown rice flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- Nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, brown rice flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, coconut oil, and vanilla until smooth.
- Combine wet and dry ingredients, fold in nuts or chocolate chips if using, and shape into a 2-inch wide log.
- Bake for 25-30 minutes until golden, cool for 10 minutes.
- Slice log diagonally into 1/2-inch pieces, arrange cut side up on the baking sheet.
- Bake for an additional 10-15 minutes until crisp. Cool completely before serving.
Notes
Store in an airtight container for up to two weeks, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg