Paleo Biscotti

Biscotti literally means twice cooked.  These cookies are so simple to whip together but be warned, they require patience! You have to bake them twice (hence the name) and wait for them to cool in between.  FYI in case you need a cookie in your life ASAP (we've all been there!)

2 Eggs
1/3 Cup Honey
1 tsp Vanilla
Zest from one lemon
1 1/2 Cups Almond Flour
2 tbsp Tapioca Flour
1/2 tsp Baking Soda
Pinch of Salt
1/3 Cup Dried Cherries
1/3 Cup White Chocolate Chips
1/3 Cup Chopped Almonds

  1. Preheat the oven to 350 degrees
  2. Whisk together the wet ingredients (eggs, honey, vanilla) and lemon zest
  3. When slightly foamy, add in the dry ingredients (almond flour, arrowroot flour, baking soda and salt)
  4. Stir until combined
  5. Add in the toppings and fold into the dough
  6. On a baking sheet lined with parchment paper, pour out the dough and shape into one large rectangle.  The dough will be sticky and slightly wet
  7. Bake for 20 minutes
  8. Remove from the oven (cookies will be cooked but still very light in color and soft)
  9. Let cool without cutting for one hour
  10. While the cookies are cooling, turn the oven temperature down to 325 degrees
  11. After the hour, cut the cookies into 1 inch strips
  12. Return to the oven and bake for 20-25 minutes. Keep an eye on them as you don't want them to brown too much
  13. Remove from the oven and let cool.  They will still be slightly soft but will harden as they cool (I like to leave them in the fridge if you like extra crunchy biscotti)