Almond Biscotti

Preheat the Oven: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Dry Ingredients: In a large mixing bowl, combine the almond flour, arrowroot starch, baking soda, and salt. Mix well to ensure all the dry ingredients are evenly distributed. Mix in the Wet Ingredients:

Add the maple syrup to the dry mixture. Stir until the dough begins to come together. It will be slightly sticky and thick.

Incorporate the Almonds: Gently fold in the chopped raw almonds, ensuring they are evenly distributed throughout the dough.

Shape the Biscotti: Transfer the dough to the prepared baking sheet. Using your hands or a spatula, shape the dough into a log about 12 inches long and 3 inches wide. Smooth out the top and sides.

First Bake: Bake in the preheated oven for 25-30 minutes, or until the log is golden brown and firm to the touch. Remove from the oven and allow it to cool on the baking sheet for about 10 minutes. Decrease the oven temperature to 300 °F

Slice the Biscotti: Once the log has cooled slightly, use a sharp serrated knife to slice it diagonally into 1/2-inch thick slices (approx 20 pieces). For best results, use a gentle sawing motion to avoid crumbling.

Second Bake: Place the slices cut-side down back onto the baking sheet. Return to the oven and bake for an additional 15-17 minutes, or until the biscotti are crisp and golden. For extra crispiness, flip the slices halfway through the second bake.

Cool and Store: Allow the biscotti to cool completely on a wire rack. Once cooled, store them in an airtight container at room temperature. They can be enjoyed for up to two weeks.