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Cassava Almond Anise Biscotti
Brenna May
These are an evolution of a favorite classic italian biscotti recipe with notes of citrus and licorice.
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Prep Time
30
mins
Ingredients
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
Instructions
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!
Notes
Store in an airtight container for up to 2 weeks.