World's Best ALMOND FLOUR BISCOTTI 𑗅 Gluten-Free Rusk

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in calories, while all-purpose flour is more economical.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories, while brown sugar is often cheaper.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Chopped walnuts provide healthy fats, while sunflower seeds are budget-friendly.

Cream together 1 cup of butter and 1 cup of sugar for about 3 minutes until creamy and smooth.

Add 2 room temperature eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of almond extract to the mixture.

Incorporate 1 tablespoon of orange zest into the mixture.

Add 1/4 cup of corn starch to help bind the ingredients together.

Ensure you are using blanched almond flour, not almond meal, and mix in 2 cups of blanched almond flour until combined.

Fold in 1/2 cup of dried cranberries and 1/2 cup of pistachios as mix-ins.

Dump the dough onto a parchment-lined baking sheet and shape it into a log.

Bake in a preheated oven at 350°F for 35 minutes until golden brown on the outside.

Remove from the oven and let cool slightly before cutting.

Use a serrated knife to cut the biscotti at an angle into slices, being gentle to avoid breaking them.

Transfer the slices back onto the same baking sheet and return them to the oven to bake again until fully cooked.

Melt some white chocolate with a little oil for drizzling, then drizzle it over the biscotti slices.

Sprinkle additional pistachios on top of the melted chocolate while it's still wet.

Allow the biscotti to cool for about 5 to 10 minutes before gently pulling them apart if they stick together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens