I became acquainted with Italian biscotti when I first got a box of biscotti for Christmas. It came in a beautifully packaged box. When you see your mum carrying out such a exotic box you know there must be something good inside. Zoe and I immediately ran to the people staring at the box. What was inside?
As she opened the box, we both gasped as we looked at the beautiful thin biscuits studded with cranberries and pistachio. A good friend of my mum had given us a delicious array of homemade biscotti. One bite into it and I fell in love with this hard biscuit. I was definitely surprised because I absolutely love my thick, buttery, soft English shortbread cookie. This was completely the opposite – it was thin, and crispy.
Ever since I have loved biscotti. But sadly I haven’t had much of a chance to eat it. So today to satisfy my early childhood memory of this Italian biscuit we decided to make our own.
The great thing about biscotti is that it can really be enjoyed any time all day – breakfast, snack , dinner, dessert. You can almost describe a biscotti as a cross between a cookie and a crust french bread. Yes it does sound a little weird, but trust me its delicious. I feel myself being transported to Italy as I take a bite of this delicious cookie. It just adds an extra reason on the list why Italy is one of my dream countries to travel to. Sometimes I shut my eyes and imagine myself sitting outside a local cafe on the narrow streets of Florence, with a cup of warm Italian hot chocolate topped with whipped cream. It has always been my dream to travel the world, especially to Italy. A country so richly filled with history, culture, art and unique architecture and of course with the best Italian pizzas and biscotti. I even heard that you can get the BEST ice-cream/gelato in the world there.
Ok ok, I know I am getting a little carried away with my imagination…
But that is how amazingly delicious this biscotti is.
Let me promise you that this biscotti literally only takes about 5 minutes to put together and even less time to consume it.
It’s super healthy, crunchy and delicious. The pairing of coconut and walnuts was actually an miraculous accident – it just so happened to be the only thing we had in our cupboard. And guess what? It has been one of the most popular combinations amongst friends we have served it to. Usually walnuts can be slightly bitter, which is absolute not detectable in this biscotti. I was definitely “shocked” as I watched my friends just stomach down these little cookie bites (I am not kidding when I say we had 2 friends over and I just sat there in awe watching them down more than 10 pieces in 5 minutes).
We decided to put an American twist to our second biscotti. The second biscotti is an original recreation of the classic “peanut butter and chocolate” combination. Instead of Peanut butter we went for unsalted peanuts which added a nice roasted, salty, crunchy contrast to the gooey dark chocolate morsels.
(Even though the second one is not paleo because of peanuts, for those on a paleo diet you can sub with your favorite nut!)
It was so easy to make and just absolutely a favorite with everyone that we made this 3 times in 2 weeks..and it just disappears. That I can guarantee 🙂
**Check out our newest flavor: Ferrero Rocher Biscotti (Paleo, GF, DF, Vegan, Oil-Free)**
- 1 cup almond flour
- ¼ cup coconut flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup maple syrup
- Optional: ½ cup unsalted walnuts and ½ cup sweetened coconut flakes
- How to Make:
- Preheat oven 350F. Line a large tray with parchment paper.
- In a large bowl, mix together all the dry ingredients for the biscotti batter.
- Add in maple syrup, chocolate chips and peanuts.
- Using your hand gently mix and knead until just combined.
- Shape into one large log.
- Bake in the oven for 15 mins.
- Remove from the oven and allow to cool. Put it in the fridge for at least 1 hour.
- Slice each log into 12 slices. Lay down each slices in a single layer and bake for 10 minutes.
- 1 cup almond flour
- ¼ cup coconut flour
- ½ tsp GF baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup maple syrup
- ½ cup mini dark chocolate chip
- Optional: ½ cup unsalted peanuts
- How to Make:
- Preheat oven 350F. Line a large tray with parchment paper.
- In a large bowl, mix together all the dry ingredients for the biscotti batter.
- Add in maple syrup and chocolate chips.
- Using your hand gently mix and knead until just combined.
- Shape into one large log.
- Bake in the oven for 15 mins.
- Remove from the oven and allow to cool. Put it in the fridge for at least 1 hour.
- Slice each log into 12 slices. Lay down each slices in a single layer and bake for 10 minutes.
LOVE,
Zoe & Mia
(This post is featured on Two Cup Tuesday, Turn it up Tuesdays, Anything Goes -You’re Gonna Love It, Motivation Mondays, Tuesdays at Our Home, Made By You, Show & Tell, Titus 2 Tuesdays)
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Can spelt flour replace the coconut flour?
Thank you,
Laura
Hi Laura! Unfortunately I have never tried with spelt flour so I’m not sure! In general, coconut Flour does absorb a lot more liquid than more other flours, so the consistency might be slightly different. It would be great to know if it works!
These look amazing and I love biscotti. Both directions look identical and also call to add the honey, but none is listed in the ingredients. Please clarify. Thank you!
Hi Ellie,
Thank you for pointing that error out, I do apologize for the discrepancy. The honey was meant to be maple syrup which is listed on the ingredients list, I have made the changes on both recipe cards! Hope that helps!