Grain Free Almond “Bisconi” Bites (by Andrea Stunz)
I’ve combined a few recipes to create this one. It’s sort of a scone and sort of a biscotti. Thus the name “bisconi”. These are not low fat but they are packed with good fat and protein and all things healthy and good.
4 cups blanched almond flour
⅓ cup arrowroot flour
1 teaspoon sea salt
4 teaspoons baking powder
4 Tablespoons pure maple syrup
1 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup melted organic coconut oil
1/2 cup raw, slivered almond pieces (hazelnut would be good too)
In a stand mixer, stir together all dry ingredients.
Add in the syrup, almond extract, vanilla and eggs.
Add the melted coconut oil to the flour mixture and mix well. Note that the dough will seem a little bit oily.
Gently stir in the almond pieces or whatever nuts you’re using.
Heat oven to 350F.
Place the “ball of dough” onto a large cutting board and roll or press out (you can put plastic wrap over the top to make it less messy to press) to be about ½” thick. Try to square off the edges as best you can to get square pieces when you cut.
Use a knife to cut the dough into bite sized square pieces and transfer these onto a parchment paper lined baking sheet.
Bake for about 15 minutes or until the edges begin to turn golden brown.
Allow to cool completely before storing or serving.
Serve with a cup of coffee or hot tea. These are so good with this masala tea recipe.