I don’t know about you, but my absolute favorite dessert has to be a cookie. The crunchier and crispier the better (#teamcrunchy). I sometimes over bake my cookies just so when I bite into one I get the ultimate, overdone crunch. Basically, you can call me Cookie Monster. Luckily (or rather, not so lucky), my husband is the same way. So, when Valentine’s Day rolls around I know exactly what to gift him.
This year I went all out with these amazing gluten free almond biscotti. Best thing about them? They’re so super crunchy!
Why these biscotti are the best:
- Gluten free
- Dairy free
- Refined sugar free
- Crunchy
- Valentine’s Day cookie
- Paleo
Gluten Free Almond Biscotti
Print RecipeIngredients
- 1 cup coconut sugar
- 6 tbsp. ghee
- 1 tsp. vanilla extract
- 1/2 cup toasted and chopped almonds
- 3 eggs
- 2 3/4 cups almond flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
Instructions
Combine coconut sugar, ghee and vanilla extract in a large bowl, then stir in almonds and eggs.
Stir in almond flour, baking powder, and salt until combined.
Cover the dough and chill in the refrigerator for 45 minutes to an hour.
Preheat oven to 350 degrees.
Halve the dough and form 2 loaves that are about 12-inches by 2-inches and place on a baking sheet.
Bake for 20 minutes or until pale golden.
Allow to cool for 20 minutes then cut the loaves into 3/4-inch slices (a serrated knife works best).
Arrange the slices on a clean baking sheet and bake for an additional 20 minutes.
Notes
Feel free to add carob or chocolate chips!
How about you? Are you team crunchy or team soft?
xo,
L
