cookie - almond biscotti

By tinathorn

Ingredients

• 1 1/2 cups almond flour
• 1/2 tablespoon cornstarch (substitute arrowroot powder for paleo)
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 2 tablespoons orange juice
• 1/4 cup honey
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup crystalized ginger, chopped
• 1/4 cup sliced almonds
• 2 tablespoon cacao nibs

Details

Adapted from runningtothekitchen.com

Preparation

Step 1

Preheat oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
Combine flour, cornstarch, salt & baking soda in food processor. Pulse a few times until combined.
Add in orange juice, honey and extracts and pulse until a ball of dough forms.
Add in ginger and pulse a few more times to chop up a bit.
Transfer dough to a large bowl.
Fold in almonds and cacao nibs.
Turn dough out onto baking sheet and form into a log of about 10-12 inches long and 2-3 inches wide.
Bake for about 15 minutes until edges start to turn light brown.
Remove from oven and let cool for about 30-45 minutes.
Carefully slice log into diagonal slices (you’ll get about 10-12), turn them on their side and bake again at 275 degrees for 10 minutes.
Flip onto other side and bake for another 10 minutes until lightly browned and crispy on the outside.
Remove from oven and let cool.