Toasted Coconut Almond Biscotti
Indulge in the delightful crunch of our Toasted Coconut Almond Biscotti, a perfect companion for your morning coffee or afternoon tea. This delicious recipe blends the nutty flavors of almond meal and almond butter with the tropical sweetness of coconut. Enhanced with a touch of honey and pure extracts, these biscotti are not only gluten-free but also rich in protein from chickpeas and eggs. Bake a batch today for a delicious breakfast treat that you can share with friends and family!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
chickpeas (chocolate)
1/2 cup (Use canned or cooked, drained chickpeas.)
almond meal
1/2 cup (Pre-ground almond flour.)
yellow cornmeal
1/2 cup (Coarse ground corn.)
coconut flour
3 tablespoons (Sifted.)
whey protein (terra vanilla)
4 tablespoons (Vanilla flavored whey protein.)
baking powder
1/4 teaspoon (Leavening agent.)
baking soda
1/4 teaspoon (Leavening agent.)
salt
1/4 teaspoon (For flavor.)
pure unbleached cane sugar
3 teaspoons (Granulated sugar.)
coconut oil
3 tablespoons (Slightly softened.)
honey
3 tablespoons (Natural sweetener.)
almond butter
2 tablespoons (Natural almond butter.)
large eggs
4 (1 for the first half, 3 for the second half.)
milk
2 tablespoons (Any kind you prefer.)
pure vanilla extract
1 1/2 teaspoons (Natural extract.)
almond extract
1/2 teaspoon (Natural extract.)
Instructions
1
Preheat your oven to 350°F (175°C) and line a half-sheet pan with parchment paper.
2
In a medium bowl, whisk together the almond meal, cornmeal, coconut flour, baking powder, whey protein, baking soda, salt, and cane sugar until well combined.
3
In a separate large bowl, whisk together the coconut oil, almond butter, and honey until smooth. Add 1 egg, the milk, vanilla extract, and almond extract to the mixture, whisking until well combined.
4
Carefully pour the dry ingredients into the wet mixture, and stir with a wooden spoon until just combined. Allow the batter to rest for 3 minutes to thicken slightly.
5
Transfer the batter onto the prepared baking sheet and shape it into a log approximately 12 inches long and 2 1/2 inches wide. Bake in the preheated oven for 15 minutes.
6
Remove the cookie log from the oven and let it cool for 10 minutes. Once cooled, crumble the log into a large bowl.
7
Lightly beat the remaining 3 eggs and stir them into the crumbled dough until combined. Shape the mixture into a log similar in size to the first, and bake until golden brown, about 20 minutes.
8
Once baked, remove from the oven and reduce the temperature to 325°F (163°C). Allow the cookie log to cool completely.
9
Once cooled, slice the log cross-wise into 1/3 inch thick slices. Arrange the slices in a single layer on a baking sheet and bake for an additional 20 minutes on each side, flipping once, until the biscotti are golden and crisp.
10
Let the biscotti cool completely on a wire rack, and serve with your favorite coffee or tea.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in the Toasted Coconut Almond Biscotti?
The primary flavors are a blend of tropical coconut, nutty almond meal, and almond butter, complemented by vanilla and almond extracts.
Is this biscotti recipe gluten-free?
Yes, these biscotti are gluten-free, utilizing almond meal, cornmeal, and coconut flour instead of traditional wheat flour.
What ingredients contribute to the protein content of this recipe?
The protein content comes from chickpeas, four large eggs, and terra vanilla whey protein.
What temperature should I preheat the oven to for the first bake?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking pan?
Line a half-sheet pan with parchment paper to prevent the biscotti from sticking.
What dry ingredients are whisked together initially?
Whisk together almond meal, cornmeal, coconut flour, baking powder, whey protein, baking soda, salt, and cane sugar.
How long should the batter rest before shaping?
Allow the batter to rest for 3 minutes to thicken slightly before transferring it to the baking sheet.
What are the dimensions of the initial dough log?
The log should be approximately 12 inches long and 2 1/2 inches wide.
How long is the initial baking period?
The first bake lasts for 15 minutes.
What is the unique cooling and crumbling step in this recipe?
After the first 15-minute bake, let the log cool for 10 minutes and then crumble it into a large bowl.
How many total eggs are required for this recipe?
A total of 4 large eggs are used throughout the process.
How are the eggs divided during the mixing process?
One egg is whisked into the initial wet mixture, and the remaining three eggs are beaten and stirred into the crumbled dough later.
Which wet ingredients are mixed with the almond butter and honey?
Coconut oil is mixed with almond butter and honey, followed by an egg, milk, vanilla extract, and almond extract.
What type of milk can I use for this biscotti?
You can use any kind of milk you prefer for this recipe.
What extracts are used to enhance the flavor?
The recipe uses 1 1/2 teaspoons of pure vanilla extract and 1/2 teaspoon of almond extract.
What is the second baking time after re-shaping the crumbled dough?
The re-shaped log is baked until golden brown, which takes about 20 minutes.
To what temperature should the oven be reduced for the final drying phase?
Reduce the oven temperature to 325°F (163°C) for the final stage.
How thick should the biscotti be sliced?
Slice the log cross-wise into slices that are approximately 1/3 inch thick.
How long do the individual slices bake on each side?
Bake the slices for 20 minutes on each side, flipping them once.
What is the goal texture for the finished biscotti?
The biscotti should be golden and crisp after the final baking phase.
How should the biscotti be cooled once finished?
Let them cool completely on a wire rack to ensure they reach their full crunch.
What are the recommended beverage pairings for this treat?
These biscotti are a perfect companion for morning coffee or afternoon tea.
What kind of chickpeas should be used?
Use 1/2 cup of canned or cooked chickpeas that have been thoroughly drained.
What type of almond butter is best for this recipe?
Natural almond butter is recommended for the best flavor and consistency.
What is the benefit of using whey protein in this recipe?
The vanilla whey protein adds both flavor and a significant protein boost to the biscotti.
What type of cornmeal should I buy?
The recipe calls for 1/2 cup of yellow cornmeal, ideally a coarse ground variety.
How should the coconut flour be prepared?
The 3 tablespoons of coconut flour should be sifted before being added to the dry mix.
Does the recipe use refined sugar?
The recipe uses 3 teaspoons of pure unbleached cane sugar and 3 tablespoons of honey as sweeteners.
What state should the coconut oil be in when mixing?
The coconut oil should be slightly softened to make it easier to whisk with the almond butter and honey.
How many ingredients in total are needed for this recipe?
There are 16 specific ingredients required to make these biscotti.