Cassava Almond Anise Biscotti
These are an evolution of a favorite classic italian biscotti recipe with notes of citrus and licorice.
Ingredients
- 1.5 cups Otto’s Cassava flour Bob’s Red Mill or Thrive works
- 2 tbsp chicory/Just Like Sugar sub Swerve, PureCane or allulose
- 1/2 tsp monk fruit powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp anise seeds or sub another spice
- 4 eggs
- 1 tbsp Vanilla extract Cognac or whiskey
- 4 oz/114g grass fed butter unsalted
- Zest from 1/2+ lemon
- Zest from 1/2+ orange
- 1 - 1 1/2 cups sliced or chopped almonds can sub another nut
Instructions
- Preheat oven to 325°F
- Chop and roast nuts. Set aside to cool.
- Cut butter into 1/2” pieces.
- Put all ingredients into mixer or big bowl and combine until fully incorporated but do not overmix.
- Form into a shallow log. 3”-4” x 9”-12”
- Bake 25-35 minutes at 325°F
- Let cool long enough to cut (10-15 min)
- Slice into 1/2”- 1” pieces
- Arrange on baking sheet with cut side down on silpat or parchment paper and bake again for 20-25 minutes.
- Flip to other side and bake again for 15+ minutes, checking for desired crispness.
- Let cool and enjoy!
Notes
Store in an airtight container for up to 2 weeks.