Grain Free Biscotti


It's been so hard for me to not have a grain-free cookie with my coffee. Here's my clean version of the Casa Cipriani biscotti, perfect with a cup of coffee/tea or completely on its own.


3½ cups blanched almond flour
1 tsp baking soda
1 tsp cinnamon
1 tsp JF Spicy Salt
½ cup honey (sub ¾ cup coconut sugar)
2 eggs
½ cup vegan butter, melted
1½ tsp almond extract 
½ cup unsalted pistachios, shelled
½-1 cup chocolate chips 
Nuts of choice (optional)
Cranberries (optional)
Raisins (optional)


Preheat oven to 325º. Combine your dry and wet ingredients in a large bowl. Work in the pistachios and chocolate chips. Place a tiny bit of almond flour on your countertop and begin to form your dough into two, even loaves. 


Bake for 20 minutes on a parchment-lined cookie tray, then remove to cool for 15 minutes. Once slightly cool, use a serrated knife to slice your biscotti. Be gentle, they’re delicate. Flip the trays and place back into the oven at 250º to dry out. Remove when you've reached your desired crunch.