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Coconut & Almond Biscotti

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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course: Healthy snacks
Cuisine: Dairy Free, Gluten Free
Ingredients Method

Ingredients
  

  • 50 g Shredded coconut
  • 25 g Coconut flour
  • 150 g Ground almonds
  • 30 g Sliced almonds
  • 1 tsp Baking powder
  • 3 tbsp honey
  • 2 Large eggs
  • 2 tbsp Coconut oil
  • 1 tsp vanilla extract
  • 1/2 tsp Almond extract
  • pinch Salt

Method
 

  1. Preheat the oven to 200/180 fan/gas mark 4 and line a baking sheet with parchment paper or a silicone baking mat.
  2. Toast the coconut in a dry pan, stir frequently for a few minutes until golden brown, and keep an eye on it as the coconut burns quickly. Take off the heat and leave to cool for a few minutes.
  3. In a food processor add all of the ingredients except for the sliced almonds: turn on the food processor until the mixture begins to form a dough.
  4. Transfer the dough into a large bowl, add the sliced almonds and combine thoroughly.
  5. Shape the dough into a loaf shape.
  6. Bake in the oven for 25 minutes then remove from the oven to cool for 10 minutes.
  7. Cut into 2cm slices and lay each slice on its side.
  8. Put the slices back in the oven for a further 30 minutes until golden brown.
  9. Allow to rest until completely cool. Store in an airtight container for up to one week.

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