Maple Walnut Spice Biscotti

My mom’s family is Italian. Like, butcher-from-Sicily, extended-family-living-in-one-apartment-building-in-Brooklyn, hit-you-over-the-head-with-a-canolli Italian. I wanted to send some nice Italian baked goods off to my great aunt and uncle in Virginia for the holidays, but my great aunt is gluten intolerant, so I was very excited when I found this recipe.

These crispy cookies are both gluten-free and vegan.

Maple Walnut Spice Biscotti (taken from Natural Noshing and changed slightly)

Makes 12-15 mini biscotti

  • 1 and 1/4 cup blanched almond flour
  • 1 tbsp cornstarch
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 cup maple syrup
  • 1/3 cup chopped walnuts
  • 1/4 cup dried cranberries

Preheat oven to 350 F. Line a cookie sheet with parchment paper and set aside.

Combine almond flour, cornstarch, salt, baking soda, cinnamon and ginger. Pour in maple syrup and mix until dough forms into a ball. Work in walnuts and dried cranberries with your hands.

Place dough onto cookie sheet and form into a small log about 4 inches wide. Bake for 20 minutes at 350 F then remove from oven and let the log cool completely.

Lower the oven to 300 F.

Using a very sharp knife, diagonally cut the log into 1/2 inch slices and carefully lay them out onto a cookie sheet. Bake for 12-15 minutes. Remove and allow to cool and crisp up.

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