Ingredients

The following ingredients have 25 Servings
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon almond extract
  • 2 tablespoons amaretto liquor
  • 1/3 cup coconut oil, melted
  • 3 1/2 cups ground almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 cup sliced almonds
  • 1/8 teaspoon salt

Instruction

  • Preheat oven to 350 degrees F.
  • Add parchment paper on a baking sheet.
  • To a large bowl add almond flour, baking soda, cinnamon, nutmeg, sliced almonds and salt. Mix together and set aside.
  • To a medium bowl add eggs, maple syrup, vanilla bean paste, almond extract, amaretto liquor and coconut oil. Whisk together.
  • Add wet ingredients to the dry ingredients. Using a spatula mix everything together. (dough will be slightly sticky)
  • Form two logs about 4″ long, 4″ wide and about an 1″ thick. You’ll have to mold it with your hands. Place on a prepared baking sheet. (HINT I just made to balls and then formed them into logs on the pan.
  • Bake for 20-25 minutes until the edges are golden brown.
  • Remove from oven and gently move logs to a wire rack to cool. (15-20 minutes) Reduce oven temperature to 300 degrees F.
  • Once cool, slice biscotti logs into 1/2″ slices so you form “stick cookies”.
  • Place the slices back on the baking sheet. Bake for an additional 20-30 minutes. (depending on how crunchy you like your biscotti) Flipping half way through.
  • Remove biscotti from oven. Place on wire cookie rack. Let cool for 20 minutes.
  • Dip in melted chocolate and sprinkle sea salt.