Vegan and paleo-friendly biscotti biscuits, made with almond flour. Great for dunking in coffee and tea!
Those of you who saw my Frosted Walnut Cake recipe last week, will know that I’m attempting to bake along (in vegan style) with The Great British Bake Off!
Each week, I will be recreating, or at least trying my best to recreate, one of the recipes featured on each episode. So the last episode was all about biscuits.
Biscotti, Arlettes and edible biscuit boxes.
I loved some of the edible box creations and was a little tempted to make my own but in the end settled on biscotti because… I love biscotti.
These biscotti biscuits are made with ground almonds instead of flour, making them gluten-free and paleo-friendly as well as high in fibre and protein.
It also gives them a delicious subtle almond flavour which you can emphasize with a small drop of almond extract, if you like that almond flavour.
I’ve baked biscuits with ground almonds plenty of times before but to get that biscotti “crunch” these biscuits needed to be baked twice which I was worried might simply burn the biscuits.
However, despite their dark golden brown appearance out of the oven, they were not at all burnt and became perfectly crunchy after cooling. Even suitable for dunking in a cup of coffee!
📖 Recipe
Almond Flour Biscotti with Chocolate Chips
Delicious biscotti biscuits made with almond flour (ground almonds) to make them gluten-free, higher in fibre and protein and not to mention extra almond-y too. These paleo biscuits are easy to make and great for coffee-dunking.
Ingredients
- 150 g / 1 ½ cups ground almonds
- 1 tbsp arrowroot powder
- ½ tsp baking powder
- 60 ml / ¼ cup maple syrup or agave nectar
- 1 tbsp almond milk
- optional ½ tsp almond extract
- Approx 60g dairy-free dark chocolate chips
Instructions
- Preheat oven to 170c. and line a baking tray with parchment paper.
- Mix the dry ingredients together using a food processor or mixer. Add the maple syrup so the mixture begins to clump together. Add a little almond milk if it's too dry. Stir in the almond extract, if using.
- Stir in the chocolate chips until evenly distributed.
- Shape the dough into the shape of a submarine roll (approx 2.5 inches wide and 6.5 inches long) and bake for 15 minutes.
- Allow to cool for at least an hour and then, using a sharp knife, slice into 14 biscotti slices. I cut at a diagonal angle, making each biscotti about ½ inch width.
- Now spread the slices onto the baking sheet again and bake for another 5-8 minutes. Turn them over and bake on the other side for another 5-8 minutes.
- Allow them to cool completely from the oven and become nice and crispy! Keep in an air-tight container at room temperature for up to 3 days.
Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 129Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 93mgCarbohydrates 10gFiber 2gSugar 7gProtein 3g
Nadia's Healthy Kitchen says
This is such a beautiful recipe Aimee :D I’ve never made biscotti before but I’ve been thinking about it ever since last week’s GBBO and after seeing these beauties I definitely want to make some now!! Love that you managed to make them both grain free and vegan! Perfect!! Less than an hour left before bread week woo!
Cathryn says
These look incredible, going on my to bake list right now!
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Aimee says
Thanks Cathryn! Let me know if you try them!
Sophie | The Green Life says
Wow! Vegan & gluten-free biscotti? Amazing!! They sound PERFECT!!
Aimee says
Thanks Sophie!
Vicky says
Awesome recipe Aimee, I will make these when I’m better, I’ve been looking for a healthy biscotti recipe. You should try entering next year – in fact I wondered if I was going to see you this year!
I came out of hospital today so feeling quite happy at the moment – at least I will sleep tonight. It’ll be a few weeks before I can stand unaided though I expect those weeks will fly by!
I’m going to be watching this episode on catch-up tonight or tomorrow and will share your recipe on FB xx
Aimee says
Aw, shucks! I think I would be way too nervous to be on that show. I get nervous enough just watching it sometimes, on behalf of the contestants!
So glad to hear you’re out of hospital now. They’re no place to get any rest. Use this time to totally indulge yourself and relax :D xxx
Anca says
They look delicious.
I tried to make a similar frosting to your walnut cake, it turned out delicious, but I used honey instead of agave nectar and it wasn’t exactly as it should have been. Hubby was happy, so I’ll try it again.
Aimee says
Thanks Anca :-) What did you use the frosting on? I bet honey gave it a really lovely distinct flavour
Anca says
I used it on cupcakes. The taste is great with honey, but is not very stiff.