Updated: Jun 2, 2020
Because sprinkles make my world go round...
My grandma is one of my original taste testers and celebrated another year of cookie tasting a few weeks ago. I thought why not combine her Italian heritage with rainbow sprinkles for a little bit of birthday fun! She approved, and I'm sure you will too!
2 cups blanched almond flour
¼ cup tapioca flour
1 tsp baking powder
½ teaspoon salt
3 tablespoons coconut oil
1/3 cup honey
1 teaspoon vanilla
Zest of 1 lemon
Sprinkles, as desired
Method of Preparation:
Did you know that biscotti means "twice baked"?
Preheat the oven to 350°F. Prepare a parchment lined baking sheet.
Whisk the almond flour, tapioca flour, lemon zest, baking powder and salt together in a large bowl.
Use a pastry cutter to mix in the coconut oil until the mixture is crumbly. Set aside.
In a medium bowl, whisk the honey and vanilla extract together.
Pour into the flour mixture and mix together. Add the sprinkles and mix again to evenly incorporate.
Turn the dough out onto prepared baking sheet and shape into a rectangle 4 inches high by 9 inches long by ½-inch-thick.
Bake for 30 minutes, or until the top and sides of the biscotti are lightly browned.
Remove from the oven, allow to cool for 10 minutes. Once the slab is cool enough to handle, cut into 1 -inch-thick slices using a serrated knife.
Set slices cut sides upright on the baking sheets. Return to the oven to continue baking for 8 to 10 minutes.
Turn the biscotti over and bake the other side for 8 to 10 minutes or until the biscotti are golden brown on both sides.
Remove from the oven and cool for 5 minutes on the baking sheet. Transfer to a wire rack to cool completely.