This lectin-free Italian biscotti is one of my favorite recipes. I used to love biscotti and I had to find a way to bake and eat them again and these are as good. Not too difficult to make, they can be prepared in advance, frozen and had whenever you feel like a crunchy treat. I even take them with me when I go on coffee or tea dates and I have friends who make them and do the same.
The perfect lectin-free treat
They are made with tigernut and almond flour, a touch of tapioca and cassava, eggs and just a little monk fruit sweetener. It might seem complicated when you look at the recipe at first, because of all the steps I had to explain in detail, but in fact it’s a relatively easy recipe. I am always nervous when I have to slice them after the first bake (they are double baked), but I never had one breaking on me (unless I dropped them on the floor – yes, true story). This step requires a little patience and a sharp knife, but the rest is pretty straight forward.
Sometimes I make them with almonds, other times I mix almonds and pecans. I had people telling me they even added chocolate. Sometimes I add dried cranberries, but that tends to burn faster when baked the second time.
More recently I developed a savory biscotti recipe, to have it all cover, and I absolutely love it. I even feel like that one is my favorite, but it’s just different. They both can be had as breakfast, coffee or tea treats or snacks. You can find the recipe at the link below.
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Italian Almond Biscotti with Tigernut Flour
- 1 cup Tigernut flour + 1 tbsp
- 3/4 cup blanched almond flour (finely ground)
- 2 tbsp tapioca flour
- 1 tsp baking powder (if you don't find aluminum and corn starch free, make your own by mixing 1/2 tsp cream of tartar with 1/4 tsp baking soda)
- 1/4 tsp salt
- 3/4 cup blanched slivered almonds
- 1/4 cup dry unsweetened cranberries (optional)
- 2 pasture raised eggs
- 1/4 cup avocado oil
- 1/8 cup monkfruit sweetener (I haven't tried swerve but I think it will work just as well
- 1/2 tsp pure almond extract
- 1 tsp pure vanilla extract
- 2 tbsp cassava flour for working the dough
- zest of one organic lemon (optional)
Preheat oven to 350F.
Prepare a baking sheet with parchment paper.
Mix the following ingredients in a big bowl: tigernut flour, almond flour, tapioca flour, baking powder, salt, almonds and cranberries if you are using.
In a smaller bowl, whisk the eggs with the avocado oil, the sweetener, almond and vanilla extract, lemon zest if using.
Make a well in the dry ingredients, add the eggs mixture and start incorporating the flour in the wet mixture with a spatula until you have a dough.
Take a dough out on a working surface powdered with some cassava flour and work it with you hands until you get a soft texture that holds together. At the beginning it might seem it won't hold together, but be patient and gentle, it will work.
Split the in two equal parts and roll each of them with the palm of you hands in the shape of a big cigar.
Put the two cigars in the baking sheet and flatten them out slightly (see pictures).
At this stage they are ready for the first bake, 25 mins at 350F.
After the first bake take the baking sheet out and let them cool down.
Turn the oven down at 300F.
When they are cooled you can gently transfer them on a cutting board and slice them at an angle (about 1/2 inch or more thickness). This is the most sensitive step of the whole process. You need a really good and sharp knife, and you have to do it slowly and gently.
Once you sliced them all, you can put them back on the same baking sheet and bake them again, at 300F, for about 10 minutes. Take them out half time and tun them on the other side. Bake for another 5 minutes or so, at this point you need to keep an eye on them so they don't burn.
Once they are ready let them cool down and store them in an air tight glass or cookie jar. They also freeze really well.
It may seem like a lot of steps but it is actually pretty easy to make and after you make them once you will know all the tricks. The steps I'm always extra careful with are the working of the dough and the slicing after the first bake. Otherwise everything is smooth.