Coconut Biscotti
Prep
30 mins Cook
40 mins Serves
4
30 mins Cook
40 mins Serves
4
Ingredients
100g The Groovy Food Company Coconut Flour
113g The Groovy Food Company Coconut Sugar
¼ tsp. bicarbonate of soda
pinch sea salt
½ orange rind, grated
½ lemon rind, grated
2 large egg yolks
2 large egg whites, stiffly beaten
150ml The Groovy Food Company Coconut Oil, melted
60g blanched almonds
Directions:
DOWNLOAD PDF- Pre-heat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
- Combine the coconut flour, coconut sugar, bicarbonate of soda, sea salt, orange and lemon rind into a mixing bowl.
- Whisk the egg whites until stiff.
- Add the egg yolks into the flour mixture and then gently fold in the egg whites.
- Melt the coconut oil over a gentle heat and add the oil and the almonds to the biscotti mixture and mix together with your hands. Shape the dough on a baking mat into logs, rolling the dough back and forth into a 15cm cylinder shape with your hands. Don’t be afraid to apply pressure, making sure it’s a smooth consistency, not crumbly.
- Place in the pre-heated oven for 15 minutes and remove from the oven, place on a wire rack and let them cool for about 5 minutes.
- Reduce the oven to 325°F, gas mark 3, 170°C (150°C fan-assisted).
- Using a long spatula, transfer the logs to a cutting board and serrated knife cut the logs into slices about ¾ inch (2cm) thick on the diagonal, arrange the slices on the baking mat and bake for about 10-15 minutes, turn the slices over and bake until crisp and dry, about another 10-15 minutes.
- Remove from the oven and let them cool on a wire rack.
- Enjoy!
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