‘You can’t buy happiness, but you can bake biscotti and that is kind of the same thing’
Biscotti is a staple in my Italian in-law’s house. They consider it a compulsory item with coffee and so it is usually the first thing that they eat in the morning. Biscotti was also the first item I made for Mr. B as I wanted him to see what it tasted like when eaten straight out of the oven. They do say, the way to a man’s heart is through his stomach and although he will deny that that is true for him, here we are 10 years later…
This biscotti is gluten free, refined sugar free and high in protein. The flavour profile of maple with walnut is outstanding, with the maple crystals almost caramelising. If you don’t have maple crystals (an ingredient I discovered at culinary school and source from the farmers market), you can use brown or coconut sugar instead.
Ingredients
Serving:10-12 pieces
- 1 cup almond flour
- 1 tbsp. coconut flour
- ¼ cup maple crystals
- 1 egg
- 2 tbsp. plant-based butter, melted
- 1 tsp. baking powder
- ¼ cup walnut pieces
Method
- Preheat oven to 300F
- In a large bowl add egg and maple syrup and mix well
- Add melted butter and mix again
- Add the almond and coconut flour, mix till well combined with no lumps
- Add the baking powder
- Add the wet and dry ingredients and the walnuts last
- On a piece of parchment tip out the dough and form a long flat log
- Bake for 20-25 minutes or until lightly browned
- Take out of the oven and let cool
- Using a sharp knife cut into long pieces
- Place on side and put back into the oven for 10 minutes
- When done turn off the oven but leave the biscotti inside for an hour to harden up
- Serve with coffee for an authentic Italian experience
