The perfect marriage of sweet and savory make these Grain-Free Sweet Sage and Pecan Biscotti the ideal treat to usher in fall.
It's no secret to those who know me that biscotti and I go way, way back.
I guess you could kind of say that it is kind of my love language. At least where this baking affection I have firmed itself up real nicely back in my young adulthood.
In college, while working at a beloved coffee house on the edge of campus, I happily took over the role of supplying the dunking cookies. My first real entrepreneurial venture. And no surprise it involved baking.
And don't you know living a gluten-free lifestyle, and even a grain-free one, won't keep me from my first loves. It's always a thrill when the results are just as delicious and successful as the originals!
These Grain-Free Sweet Sage and Pecan Biscotti are the perfect little cookies to usher in the fall. They are the perfect marriage of sweet with just the tiniest hint of savory, with some of my favorite fall flavors. Plus they are sweetened naturally with maple and loaded with a good dose of protein from nut flour.
If you need me, I'll be tucked into my best, comfy sweater, with a cup of afternoon coffee and a plate of these guys.
Sweet & savory make the perfect pair in this delicious #grainfree Sweet Sage & Pecan Biscotti Recipe via @KumqutBlog Tweet this
Grain-Free Sweet Sage and Pecan Biscotti
Makes about 10.
- 1 1/2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons organic vegetable shortenening (such as Spectrum)
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla paste or extract
- 1/3 cup plus 1 tablespoon finely chopped pecans, divided
- 1/4 teaspoon dried rubbed sage
- Preheat oven to 350° Fahrenheit.
- Combine almond flour, baking powder, and salt in a medium bowl.
- Cut shortening into almond flour mix with a pastry cutter or two knives.
- Stir in maple syrup and vanilla to form a cohesive dough.
- Stir in 1/3 cup pecans and sage.
- Transfer dough to a parchment-lined baking sheet and form into a rectangle, about 10-inches long and 1 1/2-inches thick.
- Sprinkle remaining 1 tablespoon chopped pecans down the center of the rectangle of dough, gently pressing nuts into dough.
- Bake at 350 for 20 minutes. Allow to cool slightly. Cut into 1-inch thick slices.
- Return to oven and bake 4 minutes.
- Turn biscotti on its side and bake an additional 4 minutes.
- Turn biscotti to its other side and bake an additional 4 minutes.
- Allow to cool.