May 4th, 2024
Recipes
Paleo Apricot Biscotti
Valentina P
- Difficulty
•
- Time 75" plus chilling
Almond flour biscotti filled with toasted hazelnuts and dried apricots. Grain-free and perfect with a glass of coffee or almond milk.
How To MakeDiet Type: Paleo
Shopping List
-
For the Biscotti
- 1 3/4 cups almond flour
- 1/2 cup whole hazelnuts
- 1/2 cup dried apricots, chopped
- 1/4 cup + 2 tablespoons coconut sugar
- 2 large eggs
- 2 tablespoons arrowroot starch
- 1 teaspoon orange extract (or 1/2 tablespoon orange zest)
- 1 teaspoon vanilla extract
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon + 1/8 teaspoon baking soda
- extra flour for forming the dough (such as cassava flour, if available) For the Egg Wash
- 1 egg, beaten
Instructions
- Step 1: Preheat the oven to 325 degrees Fahrenheit. Spread the hazelnuts on a baking sheet and toast them in the oven for 8 to 10 minutes, or until fragrant and golden. Keep an eye on them to avoid burning. Set aside.
- Step 2: Turn up the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Step 3: Mix together the almond flour, sugar, starch, cinnamon, and baking soda. In another bowl, whisk the eggs, orange extract, and vanilla. Pour the wet ingredients into the dry ingredients.
- Step 4: Work the batter into a dough with your hands or a silicon spatula. Flour your hands periodically to help prevent sticking. It will make a wet dough. Add in the toasted hazelnuts and apricots. Work them evenly into the dough. Divide the dough ball into 2 parts.
- Step 5: Lightly flour the parchment-lined baking sheet (we use starch or cassava flour). Move the dough balls to the parchment. Shape each dough ball into a log (about 8 inches long, 2 inches wide, and 3/4 inch tall). Leave plenty of space between the logs. Note: The dough will be very sticky, so sprinkle both the dough and your hands generously with flour, as needed.
- Step 6: Brush a light layer of the egg wash over the tops and sides of the biscotti.
- Step 7: Bake the biscotti logs for 25 to 30 minutes, or until golden brown. Set on a cooling rack and rest for at least 30 minutes. Refrigerate until fully cooled, at least several hours.
- Step 8: After cooling, slice the logs into cookies about 3/4-inch thick. Use a serrated knife for best results (so you can slice through the almonds). Place the slices on their sides on the baking sheet.
- Step 9: Preheat the oven to 300 degrees Fahrenheit. This is the 'twice-baked' part. Bake the biscotti on their sides for 30 to 45 minutes. Cool.
- Serve: Enjoy. Freezes well.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
recipe
Paleo Apricot Biscotti
PT1H15M 1 3/4 cups almond flour 1/2 cup whole hazelnuts 1/2 cup dried apricots, chopped 1/4 cup + 2 tablespoons coconut sugar 2 large eggs 2 tablespoons arrowroot starch 1 teaspoon orange extract (or 1/2 tablespoon orange zest) 1 teaspoon vanilla extract 1 1/4 teaspoons cinnamon 1/2 teaspoon + 1/8 teaspoon baking soda extra flour for forming the dough (such as cassava flour, if available) 1 egg, beaten Gluten Free Paleo 30 Servings
Ingredients:
