Want a seasonal biscotti? I gotcha covered.
I’m getting busy with holiday stuff, and I’ve been craving a slightly sweet, slightly spicy biscotti. So here we go.
This is so easy to make and you can roll, freeze, and then just defrost the dough whenever the moment strikes. It goes great with tea, coffee, ice cream, or just solo.
And of course, feel free to dip the biscotti in chocolate.
Feel free to double this recipe to stock up, and store the biscotti in an air tight container. If they do get a bit soft after a day or so you can dry them out in the oven for about 10 minutes at 300°F (150°C, or gas mark 2). After baking time, if they’re still moist, you can turn off the oven and leave them in the oven a bit longer.
I freeze a few batches of this dough while I’m making them. You can roll it into a log shape and freeze it, or store it in a frozen ball, tightly sealed in either case.
For SCD, use honey.
- 2 cups (192 g) blanched almond flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup (115 g) honey or maple syrup
- 4 tablespoons (2 ounces or 55 g) unsalted butter or ghee, softened or melted
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick baking mat.
- Blend the flour, salt, baking soda, cinnamon, ginger, and cloves together in a mixing bowl.
- Add the honey and butter to the dry ingredients and blend well until a soft dough forms.
- Shape the dough into a long log shape. I use the parchment paper to roll the dough.
- Place the dough log on the baking sheet and bake for 20 minutes.
- Cool the baked log for 10 minutes, or until it’s cool enough to slice.
- Turn the oven down to 300°F (150°C, or gas mark 2).
- Slice the dough log into biscotti, and then turn the biscotti on their side.
- Place the biscotti back in the oven for 15 minutes. Take them out again, flip the biscotti over to the other side, and then place them back in the oven for another 15 minutes.
- Cool the biscotti for at least 30 minutes.
- Store in a dry, sealed contained.
Makes 16 biscotti