There’s something about the robust crunch, the warm anise, and the buttery almond that make biscotti so satisfying. These have all the appeal of the traditional twice-baked Italian biscuit but without the refined sugar or gluten. Cozy up with a few of these fresh from the oven, a piping cup of tea, and a novel.

This recipe yields 20 pieces of biscotti

INGREDIENTS

For Biscotti:
2 eggs
¾ cup honey
½ cup palm shortening
2 tablespoons orange flavoring
2 cups almond flour
¼ cup coconut flour
¼ cup arrowroot powder
3 teaspoons star anise, freshly ground
1-½ teaspoons baking powder
1/4 teaspoon salt

For Topping:
1 bar 100% cacao or unsweetened baking chocolate
2 tablespoons honey
1 tablespoon coconut oil
2 cups sliced almonds or crushed pecans

For Biscotti:
2 eggs
175 ml honey
64 g palm shortening
2 tablespoons orange flavoring
250 g almond flour
32 g coconut flour
32 g arrowroot powder
3 teaspoons star anise, freshly ground
1-½ teaspoons baking powder
1/4 teaspoon salt

For Topping:
1 bar 100% cacao or unsweetened baking chocolate
2 tablespoons honey
1 tablespoon coconut oil
250 g sliced almonds or crushed pecans

DIRECTIONS

For Biscotti:

In a stand mixer, combine eggs, honey, palm shortening, and orange flavoring until well incorporated.
In a separate bowl, combine all dry ingredients and use a pastry blender or whisk to mix and break up any lumps.
Slowly add the dry ingredients to the wet mixture.
On a baking tray covered with parchment paper, form the dough into a log shape. The dough will spread when baking, so keep the log thin and approximately 3 inches wide.
Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 30 minutes.
Remove from oven and let cool for 1 hour.
Slice into thin strips and lay flat on the baking tray.
Reduce the heat of the oven to 200 degrees Fahrenheit / 90 degrees Celsius and bake for another 45 minutes, flipping the biscotti halfway.
Remove from oven and allow to cool and harden.

For Topping:

In a double boiler, melt baking chocolate.
Add honey and coconut oil and mix well.
Prepare a bowl with sliced almonds or crushed pecans.
Once fully melted, dip ends of biscotti in chocolate and roll through nuts. Set back on baking tray and refrigerate until the chocolate has hardened. Serve with your favorite cup of coffee.

TIPS

**The dough will be very sticky and does not feel like a traditional dough; this is normal. You can form the log shape inside the parchment paper without even touching the dough. Pinch two sides of the parchment together and roll the dough back and forth inside the parchment. Release and check that it’s about 3 inches or desired width.

**After the second bake, it is normal for the biscotti to still feel slightly soft. It will harden into the traditional crispy texture after sitting at room temperature for a while.