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Ingredients
3 1/2 cups (336g) blanched almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 large eggs
1/2 cup (168g) honey
1/2 cup (8 Tablespoons) unsalted butter, softened at room temperature
1/2 teaspoon almond extract, can use vanilla extract
optional: two 4 ounce (226g) white chocolate bars, coarsely chopped
Instructions
Preheat the oven to 170C/325F. Line a large baking sheet with parchment paper and set aside.
In a large mixing bowl, combine your dry ingredients and mix well. In a separate bowl, whisk together the wet ingredients until combined. Gently fold in the dry ingredients into the wet, until fully incorporated.
Lightly flour a kitchen surface. Remove the dough from the bowl and form two equal portions. Using your hands, form two rectangular loaves, 1-inch in size.
Place the two loaves on the lined pan and bake for 20-25 minutes, or until golden brown.
Remove the loaves from the oven and let cool for 15 minutes. Reduce the oven heat to 120C/250F.
Slice up the two loaves into 1/2-inch biscotti. Set slices cut sides upright, ¼ inch apart, on the baking sheets. Return to the oven to continue baking for 8 minutes. Turn biscotti over and bake other side for 8 minutes. The cookies will be slightly soft in the centers with harder edges.
Remove from the oven and cool the biscotti for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely before dipping in white chocolate. The biscotti becomes more and more crunchy as it cools. It’s helpful to save the baking sheets for the next step.
Optional White Chocolate: Melt the chopped white chocolate in a double boiler or carefully use the microwave. For the microwave, place the white chocolate in a medium heat-proof bowl. Melt in 15 second increments, stirring after each increment until completely melted and smooth. Dip each cookie in the melted chocolate and place back onto the baking sheets. Allow chocolate to set in the refrigerator or at room temperature.
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