Grain Free Biscotti


It's been so hard for me to not be able to have a grain free cookie or biscotti with my coffee. I was inspired after eating at Casa Cipriani to just make my own…


½ cup unsalted pistachios, shelled
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 (sub with extract of your choice)
½-1 cup chocolate chips 
Nuts of choice (optional)
Cranberries (optional)
Raisins (optional)


Preheat oven to 325º. Combine ingredients into a large bowl. Stir and fold ingredients throughly. Mix in pistachios and chocolate chips. Place a tiny bit of almond flour on countertop and begin to form long biscotti sticks. Once formed, place on a baking tray lined with parchment paper. Bake in oven for 20 minutes. After 20 minutes, reduce oven heat to 250º. Let cool for 15 minutes. Once cooled, use a serrated knife to slice biscottis. Put back in oven at 250º to dry out. For an extra crunch, bake 10 minutes longer.