Biscotti sitting on the shelf
Biscotti looking rather stealth
Criss-crossed in their tan and brown
Speckled with their chocolate gown
Turning upside down my frown
Biscotti to go round and round
Tickling your insides light
Enticing with their crumbly bite
Filling all with great delight
Biscotti make the world ignite
Enjoy on these cold winter nights.
- ¾ c tigernut flour
- ¼ c tapioca flour or arrowroot starch
- 1-2 tbs coconut flour (can add a bit more if dough seems too liquidy)
- ¼ c coconut sugar (honey or maple syrup would likely work too...next I try a banana)
- ½ tsp sea salt
- ½ tsp baking soda
- ¼ tsp cream of tartar
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp vanilla extract
- ⅓ c melted ghee (AIP re-intro), melted coconut oil, olive oil, or avocado oil
- 2 tsps apple cider vinegar
- 1 gelatin egg
- To make the cocoa or carob version: add ½ c cocoa powder or carob powder to the above (might need to add a bit more water as well, see below). You could also try adding 2 tsps of turmeric for colorful anti-inflammatory fun, or charcoal if you want to scare people/be trendy. 😉
- Preheat the oven to 375 degrees Fahrenheit.
- Mix the biscotti dough ingredients in the order listed (dry first, then wet, then gelatin egg).
- Dough should be kind of gloopy wet and spreadable (i.e. it should fall off a spoon); if it's too dry and won't spread, feel free to add a little water.
- Spread onto parchment paper (or silpat, in this case) in a rectangular shape (about 5x9 inches, or however long you want your biscotti to be).
- Bake for about 20 minutes, or until loaf has risen somewhat and is firm to the touch.
- Take out of oven and let cool for a few minutes.
- Remove to cutting board and cut into biscotti shapes (around 5-6 cookies usually).
- Place biscotti cookies on their side back on parchment/silpat-lined baking sheet.
- Bake for another ~20 minutes or so, or until cookies have hardened and feel appropriately biscotti-ish (feel free to flip the biscotti over to make sure both sides are crispy).
- Remove from oven and eat while warm, or wait to cool/harden a bit more and have with warm soothing drink of your choice, for tea, breakfast, dinner, lunch, you know, anytime you feel like biscotti.
This post has been shared on Phoenix Helix’s Paleo-AIP Roundtable.