Prep time: 15 mins | Cook time: 45 mins | Inactive time: 15 mins | Total time: 1 hour 15 mins
Ingredients (12 cookies):
¾ cup (48 grams) of almond flour
¼ cup (24 grams) of coconut flour
¼ cup ( 30 grams) of tapioca flour (also known as tapioca starch)
2 teaspoons of baking powder
¼ teaspoon of fine sea salt
¼ cup (2 oz.) of maple syrup
2 teaspoons of vanilla
2 tablespoons (1 oz.) of Original Cacao tea
Mix in by hand: 2 tablespoons of cacao nibs
- Add all the dry ingredients to a medium sized bowl and combine with a whisk. Spoon the flour into a measuring cup and scrape off the excess with the back of a knife, instead of scooping directly from the bag, to make sure you don’t get too much. Tapioca flour is also known as tapioca starch and both work well in gluten free baking.
- Next, make a well in the center of the dry ingredients and add all the wet ingredients. Mix the dry and wet ingredients together. Add the cacao nibs and work them into the dough with your hands. Ideally the dough will come together in a ball that is neither dry nor sticky.
- Form a rectangle shaped log with the dough, on the baking tray, that is 2½-3 inches wide by 8 inches long and is ½ inch thick. Pat the edges into a rounded shape with your hands. Press sliced almonds on top if you like. Bake at 325 F/ 160°C for 25 minutes, until golden, and then let cool for 15 minutes.
- Using a sharp knife, cut the biscotti into 12 cookies by slicing the log into 4 even sections. Then slice each section into three even pieces. Turn the slices cut side down and bake for 5-10 additional minutes. Flip the cookies so that the other cut side is down and bake for 5-10 minutes more. Let cool completely and store in an airtight container. Use the longer cooking time for a crunchier cookie and the shorter time for a softer cookie.
If you're a food blogger or keen baker and would like to try creating a recipe of your own, let us know @teainthemomentUK / email@example.com and we'll send you some tea to help you get started👩🍳