Biscotti: one of my ultimate favorite cookies to make. They’re not only a healthy cookie alternative, but if you’re a fan of crispy, crunchy textures and enjoy dunking cookies into a cup of coffee or tea, they are an absolute must-try!
If you’re not familiar with biscotti, they are a traditional Italian cookie (although every country seems to have their own version). Biscotti actually translates as “twice-baked” which is how these tasty cookies get their crispy, crunchy texture.
The anise seeds impart such a lovely sweet licorice flavor. Do NOT leave this ingredient out!
This recipe is gluten-free, grain-free, dairy-free, and egg-free. The flour base is mostly made up of almond flour and coconut flour — both high in protein, fiber, and healthy fats. They are much more forgiving on the blood sugar and will keep you satisfied, which is unlike typical cookies made with a ton of sugar and white flour.
If you like this recipe, try my Gingerbread Biscotti (SO yummy!!) perfect for the holidays (or really any time of the year! Who am I kidding?! 😀 )
Enjoy and happy dunking!
Vanilla-Almond Biscotti with Anise seed
Ingredients
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- 1 tbsp anise seed
- 1 scoop vanilla collagen protein I use Bulletproof Vanilla Collagen
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp unsweetened almond or coconut milk
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 3 tbsp chopped or slivered almonds
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- Combine the almond flour, coconut flour, tapioca flour, anise seed, vanilla protein powder, baking soda, and salt in a medium bowl. Set aside.
- In a separate bowl, whisk the coconut milk, maple syrup, and vanilla extract together. Add the wet ingredients into the dry mixture. Add the almonds and then stir to combine.
- Transfer the dough onto the lined baking sheet and form into a rectangular shape (about 10 inches long and two inches wide). If dough is too sticky, use a small sheet of plastic film to shape dough into log.
- Bake for 15 minutes. Remove from oven and allow to cool for about an hour.
- Using a sharp or serrated knife, slice into 12 pieces and place flat back onto the parchment lined baking sheet.
- Reduce oven temperature to 300 degrees and bake for 15 minutes. Flip and bake again for another 15 minutes. Transfer onto a cooling rack. Cool completely.
