Oh yum! I tried this recipe last night, and it is so good! It doesn’t turn out like the biscotti you get at the coffee shop- hard and dry but delicious when dipped in coffee- but it was great nonetheless! It is more like a breakfast cookie, which suited my taste buds just fine. The only problem, again, is that I find it hard to eat just one or two a day. 🙂
I found the original at www.nomorecrohns.com, and here is what I did:
1/2 cup honey
1/2 cup vegetable oil
1 tsp vanilla
1 cup coconut flour
1/2 cup almond flour
3/4 cup slivered almonds
Preheat oven to 325 degrees. Prepare a cookie sheet by greasing it with oil and placing a sheet of parchment paper on top.
Take the honey and the oil and beat them together with an electric mixer until well mixed (about a minute). Add the vanilla and eggs, one at a time, blending well after each egg. Add half of the coconut flour and half of the almond flour, mixing until well blended. Add the rest of the coconut flour and almond flour and mix until well blended. Do not over beat.
With a rubber spatula stir in the slivered almonds. Using the spatula, plot the dough onto the cookie sheet in to long logs, parallel to each other. SLightly smooth the top and sides. Bake for 18-20 minutes, or until browned but not burnt. Remove the tray from the oven and with a sharp knife, gently gut the logs into 1 inch cookies. Gently flip them over, and return the tray to the oven for 12-15 minutes, or until the cookies are a rich brown. Remove from oven and allow to cool completely. These can be frozen.