Cinnamon Raisin Biscotti

Ingredients

4 cups almond flour

2 tsp cinnamon

1 tsp baking soda

½ tsp kosher salt

½ cup slivered almonds

1 cup currants

2 eggs

½ cup butter at room temp

½ cup honey

2 tsp vanilla

400 grams almond flour

2 tsp (10 ml) cinnamon

1 tsp (5 ml) baking soda

½ tsp (2.5 ml) kosher salt

57 grams slivered almonds

144 grams currants

2 eggs

113 grams butter at room temp

118 ml honey

2 tsp vanilla

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Dietary Therapies

SCD

mSCD

IBD-AID P3

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Vegetarian

Soy Free

Preheat oven to 325°F (163°C).
Combine dry ingredients in one bowl (first 6 ingredients) and wet in another (last four ingredients).
Pour wet into dry and mix together until well combined.
On a cookie sheet lined with parchment paper or a Silpat, divide the mixture in two and shape into two same sized logs approximately 9 inches (23 cm) long by 4 inches (10 cm) wide and 1 inch (2.5 cm) tall.
Bake for 25 minutes at 325°F (163°C) until cracks form on the top and it is lightly browned.
Remove from oven and cool for 1 hour.
Set oven temp to 250°F (120°C).
Remove from cookie sheet and slice into ¾ inch pieces. (I find it easiest to use a meat cleaver to cut them in one quick downward push, a serrated knife only tears the slices.)
Turn all the pieces on to one side and bake at 250°F (120°C) for 20 minutes.
Turn all the pieces on their second side and bake for another 20 minutes at 250°F (120°C). Remove from oven and let oven reduce to 170°F (77°C).
Bake cookies for 1 hour.
Turn off the oven and leave them in there until both the oven and the cookies are cooled, or overnight.