These are a long time favorite in our little family. The original recipe is from a few renditions back and was given to me by the owners of a local Italian bistro that has since closed up shop. I could never eat them myself… but after watching me observe my family’s enjoyment, they gifted me the recipe to alter at home. This version is with cassava contains no sugar so is much easier on my system. They are delightful alone or with a hot drink. A perfect treat for coming down from the sugar high of the holidays and into the new year. xo
Cassava Almond Anise Biscotti
- 1.5 cups Otto’s Cassava flour Bob’s Red Mill or Thrive works
- 2 tbsp chicory/Just Like Sugar sub Swerve, PureCane or allulose
- 1/2 tsp monk fruit powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tbsp anise seeds or sub another spice
- 4 eggs
- 1 tbsp Vanilla extract Cognac or whiskey
- 4 oz/114g grass fed butter unsalted
- Zest from 1/2+ lemon
- Zest from 1/2+ orange
- 1 - 1 1/2 cups sliced or chopped almonds can sub another nut
- Preheat oven to 325°F
- Chop and roast nuts. Set aside to cool.
- Cut butter into 1/2” pieces.
- Put all ingredients into mixer or big bowl and combine until fully incorporated but do not overmix.
- Form into a shallow log. 3”-4” x 9”-12”
- Bake 25-35 minutes at 325°F
- Let cool long enough to cut (10-15 min)
- Slice into 1/2”- 1” pieces
- Arrange on baking sheet with cut side down on silpat or parchment paper and bake again for 20-25 minutes.
- Flip to other side and bake again for 15+ minutes, checking for desired crispness.
- Let cool and enjoy!