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

5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 25 minutes
Course Lunch Boxes & Picnics, Snacks & Treats
Servings 12 biscotti
Suitable for Special Diet (or adaptable) Gluten-free, Grain-free, Sensory, Vegetarian

Ingredients
  

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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