Almond & Cinnamon Grain-Free Biscotti
Almonds and cinnamon make the most wonderful taste combination and these biscotti are sure to be a win in your kitchen.
A grain-free and gluten-free version of traditional Italian biscotti, using ground almonds instead of flour, they are high in protein and calcium. Sweetened only with honey, cinnamon and vanilla.
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Almond & Cinnamon Grain-Free Biscotti
Ingredients
- 55 g Butter
- 1 Egg
- 85 g Honey (or Maple Syrup)
- 1 tsp Vanilla Extract
- 200 g Ground Almonds
- 100 g Flaked Almonds
- 0.5 tsp Baking Powder
- 0.5 tsp Salt
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 160°C (conventional oven, do not use the fan in this recipe) and line a baking tray with a silicon liner or baking paper.
- Gently melt the butter in a small saucepan and allow to cool. Once the butter has cooled, pour into a large mixing bowl with the egg, honey and vanilla extract. Whisk until smooth.
- In another mixing bowl, measure the ground almonds, flaked almonds, baking powder, salt and cinnamon. Mix well.
- Pour the almond mixture into the egg mixture and stir to create a sticky dough.
- Spoon the dough onto the prepared tray and create a smooth oblong shape; approximately 25cm x 8cm and 1.5cm deep. This is easier when your hands are slightly wet!
- Bake the oblong for 25 minutes. Remove from the oven and cool for 20-30 minutes.
- Cut the oblong into 12 strips, using a large sharp knife in a short downward motion. Cut the two short ends off to create an even shape. Turn the strips onto their sides and bake for 30 minutes.
- Reduce the oven temperature to 60°C (conventional oven, do not use the fan) and bake the biscotti for 1 hour.
- Remove from the oven and transfer onto a wire rack to cool.
Notes
- Dairy-free: Swap the butter for an alternative plant-based spread such as Naturli Organic Vegan Spreadable.
- Store these biscotti in an airtight container for 3-4 days. Freeze for up to 3 months.
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