Coconut Maple Walnut Biscotti
Recipe Reduxers (of which I am one!) – Your mission, should you choose to accept it for the month of December is that since Recipe Redux is 54 months old, find a recipe on page 54 or 154 of a cook book that you are currently using and redux it….
This recipe comes from a lovely cookbook called Cafe Cafe, which I found in a second hand bookstore many years ago. It is full of delicious recipes, most of which are quite healthy. What a coincidence however that on page 154 is a lovely sounding walnut biscotti recipe, with lots of butter, sugar and white flour. I have redux-ed it and made a healthier version…
Biscotti is a twice baked biscuit. First you make a log out of the dough and bake that
okay, so initially it is not attractive, but wait, it gets better…
When cooked, allow it to cool first, then slice and return to the oven and bake it again
ready to return to the oven for some crisping up…
The result is a lovely crisp biscuit, perfect for dunkers (people who like to dunk their biscuits in their tea or coffee!)
They also make a lovely present…
someone is about to get lucky!!
- ⅔ cup coconut flour
- ½ cup ground almonds
- 3 teaspoons psyllium husks
- 2 teaspoons baking powder
- ½ cup brown sugar
- 1 cup walnuts
- 2 large eggs
- ¼ cup macadamia oil or extra virgin olive oil
- 3 tablespoons maple syrup
- 1 teaspoon pure vanilla essence
- Heat oven to 160 degrees and line an oven tray with greaseproof paper.
- Sift the coconut flour into a large bowl along with the ground almonds, psyllium husks and baking powder.
- Add sugar and walnuts and stir through.
- In a medium sized bowl, whisk the eggs, then add oil, maple syrup and vanilla.
- Pour the wet mixture into the dry mixture and mix until well combined and the mix forms a dough.
- Tip the mix onto the oven tray, divide dough in half and form two logs approx 20 cm long by approx 7 cm wide.
- Bake for 22-25 minutes.
- Remove from oven and allow to go cold (this will take at least 1 hour).
- Slice each log into 1 cm wide slices and place back on the paper lined oven tray.
- Return to the oven for 5 minutes, then turn over and bake for a further 5 minutes.
- Remove and allow to cool before serving or storing in an airtight jar.
- Delicious served with coffee.
Note – these biscotti are really delicious but quite delicate so handle with care.
Definitely do not try to slice the biscotti until it is cold or it will crumble! But you will enjoy eating the crumbs if you do so!
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