Chickpea Flour Biscotti with Almonds (Grain-Free, Gluten-Free

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Almond extract, pure
  • 1 1/2 tsp Baking powder
  • 1 3/4 cups Chickpea flour
  • 1/2 tsp Sea salt, fine
  • 3/4 cup Sugar

• Oils & Vinegars

  • 1/4 cup Coconut oil, virgin

• Nuts & Seeds

  • 6 oz Almonds, whole

Found on powerhungry.com

Description

Ingredients

• 1-3/4 cups (210 grams) chickpea flour
• 1-1/2 teaspoons baking powder
• ½ teaspoon fine sea salt
• ¾ cup sugar (natural cane or granulated variety of your choice)
• 2 large eggs
• ¼ cup virgin coconut oil (melted) or oil of choice
• 1 teaspoon pure almond extract
• 6 ounces whole almonds, very coarsely chopped (about 1-1/3 cups)

Directions

• Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, whisk together the sugar, eggs, oil, and almond extract until blended. Add the flour mixture and almonds, stirring until blended (dough will be stiff).
• Divide the dough in half and place both halves on the prepared baking sheet. Using moistened hands, shape into two parallel 12 by 2-inch rectangles, spaced about 3 inches apart.
• Bake for 30 to 35 minutes, until golden and the centers are set. Let cool on the pan on a wire rack for 15 minutes.
• Cut each rectangle crosswise into ½- to ¾-inch slices. Place the slices flat, cut sides down, on the baking sheet. Bake for 8 to 10 minutes, until the edges are dark golden. Let the biscotti cool completely on the pan

Nutrition