Almond Flour Biscotti

Here is the recipe of a vegan biscotti that I made a couple of weeks ago. It was my first attempt at making biscotti and it turned out to be pretty good. The process is quite simple and requires a few simple ingredients. The photos don't quite do justice to how good the actual stuff was.

INGREDIENTS

• 1 1/2 cups almond flour
• 1/4 cup walnuts or hazelnuts 
• 1/4 cup dried coconut - shredded
• 1/4 cup honey
• 1.5 tbsp coconut oil (solid form)
• 1/2 tsp baking powder
• v small pinch of salt

NOTES:

• I make my own almond flour by grinding whole almonds. 1 cup almonds plus a few more pieces will usually yield 1.5 cup almond flour. You can of course skip this step and get almond flour from the store.
• I used walnuts here but they could very easily be substituted with any other nut such as hazelnuts or almonds.
• You can also substitute honey for maple syrup in the same ratio.

PROCESS:

1. Preheat the oven to 350F. 
2. Chop the walnuts into small pieces - any big piece might end up cracking the biscotti.
3. Combine all the dry ingredients - almond flour, chopped walnuts & dried coconut in a mixing bowl. Make sure that the almond flour has no lumps - if need be use a fork or your hands to break the lumps
4. Now add the honey and coconut oil to this dry mixture. The important thing here is to use solid coconut oil (incase its warm and the oil is in liquid form then you can put in the freezer for a while before using)
5. Use your hands to mix the honey and coconut oil well into the dry mixture - the mixture should turn into a soft dough.
6. Place the dough on a parchment lined baking tray - and flatten it into a rectangle of about 10 inches long and 4 inches wide. Keep the thickness of the dough at 1 inch approx. Pat well to smoothen the dough to make sure there are no gaps or cracks.
7. Place it in the oven and bake for 18 minutes - the edges should be brown by this time
8. Take it out from the oven and let the biscotti cool fully - it would take at least 30 minutes. 
9. Use a sharp knife preferably a serrated one to carefully cut the biscotti into 1 inch slices. Now slowly turn each of the slices - so that the reverse side is on top. The biscotti would be very fragile at this point so make sure you do this step very slowly to avoid breaking the slices.
10. Put them back in the oven and reduce the temperature to 325F for an additional 10 minutes.
11. Remove from the oven and let them fully cool and harden before serving. 
12. You can store it at room temperature for about 10 days. Mine lasted for about 2 weeks.