Grain-Free Italian Biscotti

• prep time: 20 minutes

• cook time: 40 minutes

• total time: 60 minutes

Servings: Approximately 2 Dozen

Ingredients

• 6 eggs

• 2 teaspoons pink Himalayan sea salt

• 2 teaspoons anise

• 1 teaspoon almond extract

• 1.5 tablespoons amaretto

• 1.5 cups coconut sugar

• 1.5 sticks of melted butter

• 1/2 cup almond milk, unsweetened

• 4 cups of almond flour

• 2 cups of tapioca flour

• 1.5 cups arrowroot flour

• 2 tablespoons baking powder

• 1.5 cups chopped walnuts

Instructions

1. Add eggs, salt, anise, almond extract, amaretto into a large bowl, mix well.

2. Add Coconut Sugar, mix well.

3. Add Melted butter, milk

4. Mix again

5. Add all flours, then baking powder

6. Mix well by hand with a large fork or wooden spoon

7. Add chopped walnuts

8. Mix dough with hands (flour hands so it doesn’t stick)

9. Place dough on cookie sheet layered with parchment paper

10. Form dough into logs and flatten

11. Bake at 450 for 20 minutes

12. Let cool for 10 minutes

13. Cut with a serrated knife and lay cookies on their side on a baking pan

14. Bake another 7 minutes, flip

15. Bake another 3 minutes

Watch carefully so they don’t burn.

Enjoy!