Cherry Almond Biscotti
- 1 cup almond flour
- ¾ cup spelt flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- 1/3 cup dried cherries (coarsely chopped)
- ¼ cup pure maple syrup
- 3 Tbsp. extra-virgin coconut oil (melted)
- ½ tsp. vanilla extract
- ¼ tsp. almond extract
- Preheat oven to 350 degrees F. Line rimmed baking sheet with parchment paper.
- In large mixing bowl, whisk together almond flour, spelt flour, salt, baking powder and dried cherries.
- In separate, smaller bowl, whisk together maple syrup, coconut oil, vanilla extract and almond extract.
- Add wet ingredients to dry ingredients and stir until just combined. (Note: You may need to gently knead dough by hand in order to achieve desired doughy texture.)
- Divide dough into two equal parts on baking sheet. Shape each part into rounded rectangle resembling a flattened log, approximately 2x4-in. long and 1-in. high. Bake for 15-17 minutes.
- Remove from oven and let cool for 20-30 minutes. Lower oven temperature to 325 degrees F.
- Using sharp serrated knife, cut each log crosswise into ½-in. slices. Lay slices flat on baking sheet and return to oven. Bake additional 7-8 minutes, or until lightly golden. Let cool completely.
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