Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Ginger Almond Biscotti
Paleo, gluten & grain free almond biscotti with ginger & cacao nibs.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
Italian
Keyword:
ginger almond biscotti
Servings:
12
servings
Author:
Gina Matsoukas
Ingredients
1 1/2
cups
almond flour
1/2
tablespoon
cornstarch
or substitute arrowroot powder
1/4
teaspoon
salt
1/2
teaspoon
baking soda
2
tablespoons
orange juice
1/4
cup
honey
1/2
teaspoon
vanilla extract
1/4
teaspoon
almond extract
1/4
cup
crystalized ginger
chopped
1/4
cup
sliced almonds
2
tablespoon
cacao nibs
Instructions
Preheat oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
Combine flour, cornstarch, salt & baking soda in food processor. Pulse a few times until combined.
Add in orange juice, honey and extracts and pulse until a ball of dough forms.
Add in ginger and pulse a few more times to chop up a bit.
Transfer dough to a large bowl.
Fold in almonds and cacao nibs.
Turn dough out onto baking sheet and form into a log of about 10-12 inches long and 2-3 inches wide.
Bake for about 15 minutes until edges start to turn light brown.
Remove from oven and let cool for about 30-45 minutes.
Carefully slice log into diagonal slices (you'll get about 10-12), turn them on their side and bake again at 275 degrees for 10 minutes.
Flip onto other side and bake for another 10 minutes until lightly browned and crispy on the outside.
Remove from oven and let cool.
Notes
Lightly adapted from
Tasty Yummies
Nutrition
Serving:
1
SERVING
|
Calories:
130
kcal
|
Carbohydrates:
11
g
|
Protein:
4
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
7
g
|
Sodium:
98
mg
|
Fiber:
2
g
|
Sugar:
7
g