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Vanilla-Almond Biscotti with Anise seed

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Servings 12 biscotti

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.