coconut almond biscotti
coconut almond biscotti的做法说明
http://powerhungry.com/2017/10/coconut-flour-almond-flour-biscotti-paleo/
1-1/3 cups almond flour
¼ cup coconut flour
1-1/2 teaspoons baking powder
¼ teaspoon fine sea salt
2 large eggs, at room temperature
3 tablespoons virgin coconut oil, melted
3 tablespoons honey
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
Optional: ½ cup sliced almonds
coconut almond biscotti的食材和调料
| Almond flour | 2/3 cup, 64 g |
| Coconut flour | 2 tbsp, 18g |
| Baking powder | 3/4 tsp |
| Salt | 1/8 tsp |
| Egg, Large | 1 |
| Yogurt | 1 1/2 tbsp, 21g |
| Syrup | 1 1/2 tbsp |
| Vanilla | 1/2 tsp |
coconut almond biscotti的做法与步骤
- 1.
Preheat the oven to 325F. Line a large baking sheet with parchment paper.
- 2.
In a large bowl, whisk together the almond flour, coconut flour, baking powder and salt.
- 3.
In a medium bowl, whisk the eggs until blended. Whisk in the oil, honey, lemon zest and vanilla
- 4.
Add the egg mixture to the flour mixture, stirring until completely combined. Add the almonds, if using
- 5.
Scoop the dough onto the prepared sheet and shape into an even, rectangular log that is about 3 inches wide, 12-13 inches long and ¾-inch high.
- 6.
Bake in the preheated oven for 20 to 25 minutes until golden brown and set at the center. Place sheet pan on a cooling rack and let cool for at least 30 minutes.
- 7.
Use parchment liner to lift log to a cutting boar. Cut crosswise into ¾-inch wide slices. Return parchment to baking sheet and arrange slices, cut side up, on sheet pan. Return to oven and bake 10 minutes; turn over and bake 5 to 10 minutes longer until cut sides are golden. Turn off oven and cool completely in oven.
