A Healthier Alternative: Crunchy Almond Biscotti

I love biscotti. I mean I really really love biscotti, especially with my afternoon coffee and I am extremely partial to almonds. The warm and nutty flavour of toasted almonds in this biscotti recipe and the flowery taste of anise what's not to love?

I made these last Christmas by the bucket load as soon as I made a batch, it was almost time for another this is by far the best recipe I have come across and I experimented a lot. So this year, while I am trying to make everything a bit healthier, I decided to tweak this biscotti recipe and use virgin coconut oil instead of butter. I was a little hesitant at first because I have only just started using coconut oil in my baking so I wasn't entirely sure how this would work out. I am happy to report that this is a winner!

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A Healthier Alternative: Crunchy Almond Biscotti

4 Tablespoons cold coconut oil (I prefer to use virgin but that isn't necessary)

  1. 1/2 cup sugar:

1 large cold egg

2 1/2 teaspoons anisette

1 1/4 cups flour

  1. 3/4 cup almonds:

2 Tablespoons cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons anise seed

Heat oven to 375f

Start by chopping up your almonds and toasting in the oven - keep an eye on them, if you turn your back too long they will burn (I start my timer at 5 minutes)!

Mix together flour, cornmeal, baking powder, salt, anise seed, toasted almonds (cooled down)

In mixer bowl cream sugar and coconut oil, adding egg and anisette - I use Pernod

Once they are combined, begin to add in flour mixture

Once combined (mixture should come away from the sides of bowl to form a dough ball), pour out dough onto floured surface and create two 'logs' - dough may be a little sticky so be sure and use flour

Flatten out and round the ends

Stick in the oven for approximately 15-20 minutes - DO NOT under bake! Keep an eye on them and make sure they are a dark toasty brown

Turn each log onto the cutting board slightly diagonal and cut using a serrated knife

After slicing, laying each biscotti on their side back onto the cookie sheet. return to oven to brown for approximately 5-10 minutes - make sure they are toasted

Cool on a wire rack.

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Posted in Landscaping Post Date 03/07/2017


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