Dairy Free

Gluten & Grain Free

Egg Free

Low Disaccharide

The crunchiest biscotti ever!!

Serves: makes 16 biscuits

Prep time: 10 mins

Cooking time: 20 mins

Standing time: 45 mins


  • 1 3/4 cups almond flour
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • pinch salt
  • 1/4 cup honey, melted
  • 1 tsp almond essence
  • 1/4 cup slivered almonds


  • Preset oven to 160°C (325°F).
  • In  mixer, combine dry ingredients and mix well.
  • Add honey and almond essence and stir to combine.
  • Fold in slivered almonds.
  • Drop mixture onto baking paper and roll into a log, pressing firmly.
  • Place onto baking tray and cook for 10 minutes.
  • Remove and let cool for 45 minutes.
  • With a bread knife, slice log into thin slices and lay flat on oven tray.
  • Bake a further 10 minutes, then turn oven off and slightly open door.
  • Allow to fully cool in the oven before removing.
  • Store in an airtight container in fridge.


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