‘If we were not meant to have midnight snacks, why is there a light in the fridge….??’
I’ve been craving coffee recently, just the smell of it draws my senses in. This is rather strange, since I don’t usually drink coffee. I drink a variety of tea, herbal, caffeinated and spiced. This is one of the few cravings I have had since being pregnant, that is out of bounds with what I usually like and just confirms to me the nature of my baby’s Italian heritage is strong.
Mr B has been making me almond milk, decaf coffee to satiate this craving and so I decided now was a good time to develop a healthy biscotti to pair with this delight.
This recipe is based on one I learned at school with a few adaptations. I switched in oat flour as a substitute to sorghum, as I wanted to make this ‘flourless’ (I ground the almonds to make almond flour and oats to make oat flour). Most people have oats and almonds in this house so I thought this would make it easier, plus oat adds more natural sweetness. I decreased the maple syrup and I added sweet masala (a mix of cardamom, cinnamon, pepper) to help with digestion and metabolism.
Ingredients
Serving: 10-12 biscuits
- 10 tbsp. almond flour
- 2 tbsp. tapioca flour
- ¼ cup oat flour (homemade or store bought)
- 1 tbsp. flax seeds, ground
- ½ tsp. sweet masala (optional)
- ¼ tsp. baking powder
- ¼. Tsp. baking soda
- 3 tbsp. maple syrup
- 3 tbsp. coconut oil
- ¼. tsp. almond extract
- Pinch sea salt
- ¼ cup thinly sliced almonds
Method
- Preheat the oven to 350F
- Line a baking sheet with parchment paper
- In a medium bowl, whisk the dry ingredients together (almond flour to baking soda)
- In a separate bowl mix the rest of the ingredients, except the almonds
- Pour wet into the dry ingredients and mix well to combine
- Roll the dough in the sliced almonds
- Roll out to 2 7-inch by 1.5-inch logs and place on the baking tray (the log will expand so make sure there is enough room or use 2 trays)
- Bake for 20 minutes or until golden brown
- Cool for 10 minutes and then slice into ½-inch slices
- Re-bake for 5 minutes if you prefer your biscotti harder
- Transfer to a cooling rack
- Eat on their own or dip into coffee or Indian tea
