Coconut Almond Biscotti

Submitted by kolarsky

"an adaption of a friend's recipe"

 

• Ready In: 1hr
• Ingredients: 16
• Yields: 1 piece
• Serves: 12

ingredients

• 1⁄2 cup chickpeas, chocolate
• 1⁄2 cup almond meal
• 1⁄2 cup yellow cornmeal
• 3 tablespoons coconut flour
• 4 tablespoons whey, teras vanilla
• 1⁄4 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3 teaspoons pure unbleached cane sugar
• 3 tablespoons coconut oil, slightly softened
• 3 tablespoons honey
• 2 tablespoons almond butter
• 4 large eggs, 1 for 1st half, 3 for 2nd half
• 2 tablespoons milk (any kind you like)
• 1 1⁄2 teaspoons pure vanilla extract
• 1⁄2 teaspoon almond extract

directions

1. Preheat oven to 350F and line a half-sheet pan with parchment paper.
2. Whisk together the almond meal, cornmeal, coconut flour, baking powder, whey, baking soda, salt, and sugar in a medium bowl. In a separate large bowl, whisk together the coconut oil, almond butter and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract. Pour all the dry ingredients into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes.
3. Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes. Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl. Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie. Shape the batter into a log about the same size as before and bake until golden, about 20 minutes. Remove from oven and turn oven down to 325°F.
4. Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices. Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once.
5. Cool the cookies completely, then serve with coffee.