Holiday Biscotti

Biscotti were one of the first items I baked when I started working in commercial kitchens as a pastry chef. Always served with the espressos and lattés, they provided a sweet bite with the bold coffee drinks. My favorite was pistachio with lemon and anise seeds. I’ve since made many revisions to that original recipe, but this one comes close to the original. They’re “break-your-teeth” hard crunchiness is perfect with your favorite coffee or mug of cocoa. Use this recipe and change up the inclusions to be whatever combination you prefer; almonds and chocolate chips, dried cherries, experiment and let me know how they turned out by tagging me on Instagram or commenting below!

Yield: 32

Living Delish & Nutrish: Tina Wells

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Holiday Biscotti

Ingredients

• 2-1/2 cups almond flour
• 1-1/2 cups tapioca flour
• 1/4 cup coconut flour
• 1 teaspoon grain free baking powder, pre-mixed (see Pro Tip)
• 1/4 teaspoon salt
• 1 Tablespoon anise seeds
• 1/3 cup palm shortening
• 3/4 cup coconut sugar
• 1/4 cup maple syrup
• 3 eggs
• 1/2 teaspoon vanilla
• 1/2 cup pistachios
• 1/4 cup dried cranberries

Method

1. Preheat oven to 350ºF.
2. Sift the flours, baking powder and salt to eliminate any lumps, add the anise seeds set aside.
3. In the bowl of a stand mixer with paddle attachment (or mix by hand) cream the shortening and coconut sugar until light.
4. In a separate bowl, mix the eggs, maple syrup and vanilla extract, breaking up the eggs. Add to the shortening mixture in two additions, scraping the bowl between additions to ensure it's thoroughly combined and smooth.
5. Add the combined dry ingredients and mix on slow to completely incorporate and saturate the dry ingredients.
6. Add the pistachios and cranberries. Mix until combined and well dispersed through the dough.
7. Divide the dough in half and shape into two balls, wrap in plastic wrap and chill for 1 to 2 hours before proceeding.
8. Shape into 2 flattened loaf shapes, approximately 4 inches wide by 8 inches long, about 3/4 inch thick.Place on a sheet pan lined with parchment paper, spaced apart.
9. Bake for 20 to 25 minutes.
10. Remove from oven and allow to cool slightly. With a serrated or bread knife, cut the ends off of each loaf, then slice into about 12 to 16 even slices. Use a sawing motion and try not to push the knife through the loaf. This ensures you get even slices through the nuts and cranberries.
11. Lay each slice flat onto the sheet pan, and return to the oven for 10 minutes. Flip each slice over and return to the oven for an additional 10 minutes. (This process dries out the cookies and gives them their crunchy texture).
12. Cool and store in an airtight container, or freeze.

Pro Tip

To keep this recipe grain free, use a combination of cream of tartar and baking soda to replace baking soda (which typically contains cornstarch or other grain). Mix 1/4 cup baking soda and 1/2 cup cream of tartar in an airtight jar and store with your baking ingredients to use whenever a recipe calls for baking powder.

https://livingdelishandnutrish.com/recipe/holiday-biscotti

©Tina Wells Luxury Brands, LLC

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