In college I had a side hobby of baking and selling biscotti to local coffee shops. It was great fun thinking up new flavors and trying them out, seeing my cookies in jars when I went to order a latte, and making a couple extra bucks. I guess I've been a recipe developer for longer than I realized. These old school biscottis, however, were certainly not gluten-free. This was well before I realized that gluten was not my friend, and likely one of the reasons I was always exhausted and bloated in college.
My waistline and energy levels (and more) are ever so grateful for the revelation of my issues with gluten and the brilliant discovery of baking without it. The gluten-free all-purpose flour blend I use the majority of the time is mostly brown rice, with some added starches. However, sometimes I love the change of flavors and textures of baking grain-free. I'm admittedly a little obsessed with baking with nut flours. I love the chewy crunchiness and earthy flavors that nut flours bring. The added proteins and healthy fats. And the awesome guiltless feeling of eating an extra helping or feeding the nut-based treat to my kids for breakfast occasionally.
These biscottis are the epitome of all of that... a dough solely derived from almonds and hazelnuts, plus the added bonus of being sweetened with only a smidge of maple syrup and enriched with coconut oil. I'll even go as far as to say, I think they're tastier than those college biscottis too. And totally belly-friendly!
Serve a batch of this Maple Nut Biscotti with decaf coffee for an after dinner treat! Tweet this
Gluten Free Maple Nut Biscotti
- 2 tablespoons golden flaxmeal
- 4 tablespoons very hot water
- 1 1/4 cups almond flour
- 1/2 cup hazelnut flour (ground hazelnuts to equal 1/2 cup)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup maple syrup
- 3 tablespoons solid coconut oil
- 1/4 teaspoon almond extract, optional
- 1/4 cup sliced almonds
- 2 tablespoons chopped hazelnuts
- Preheat oven to 350°.
- Combine flaxmeal and hot water in a small bowl; stir until a slurry forms and set aside.
- Combine flours, baking powder, and salt in a medium bowl. Stir in maple syrup, coconut oil and almond extract, if using. Stir well to make a dough. Finally, stir in almonds and hazelnuts.
- Transfer dough to a parchment lined baking sheet. Form dough into a 10- x 5-inch rectangle with hands; dough will be slightly sticky.
- Bake at 350° for 20 minutes. Remove from oven; turn off oven. Allow loaf to cool completely. Cut gently into 1 1/2-inch slices.
- Preheat oven to 325°. Bake slices at 325° for an additional 10-15 minutes or until golden.
- Allow to cool completely before serving.