Crispy gluten-free vegan cherry almond biscotti… the perfect cookie for cooler months. Makes a beautiful gift, and pairs well with your favorite hot drink.
- ¾ cup almond butter, room temp.
- ⅔ cup coconut oil, liquified
- ⅔ cup maple syrup, room temp.
- ⅓ cup unsweetened vanilla almond milk (or another non-dairy milk), room temp.
- ½ tsp pure almond extract
- 2 cups coconut flour
- 1 cup tapioca flour
- 2 tbsp slivered almonds
- 2 tbsp dried sour cherries (cranberries would work well too)
- Line a cutting board with a piece of parchment paper the size of a cookie sheet. Set aside. Note: if your liquid ingredients (i.e. coconut oil, almond milk, maple syrup, and almond butter) aren’t at room temp, I recommend placing them in a small oven safe container and warming them in a toaster oven for a few minutes until just warmed and melted.
- Place almond butter, coconut oil, almond milk, maple syrup, and almond extract in a large mixing bowl and blend together into a smooth mixture using an immersion blender. Note: if you don’t have an immersion blender, you can put these ingredients through a blender and then pour into the mixing bowl, but an immersion blender makes the job a lot easier + there’s less cleaning ;) .
- Add in all remaining ingredients, except slivered almonds and cherries. Mix everything together using a wooden spoon as much as you can. Then use your hands to knead the dough for a while until it’s all mixed through. Carefully fold in slivered almonds and cherries. Shape the dough into a ball (don’t worry if it’s a bit crumbly, just continue to lump the dough into a ball).
- Place dough ball onto the parchment paper. Flatten into an oval shape about 1 ¼″ tall. Cut into approx. 1″ strips (I ended up with 13), but do not separate — i.e. keep the oval pre-cut dough ball together for now. Place the entire cutting board into the fridge and refrigerate for at least half an hour.
- In the meantime preheat oven to 375F. Once the biscotti dough has chilled, remove the cutting board from the fridge. Lift and transfer the dough together with the parchment paper it’s on onto a cookie sheet. Carefully separate the cut biscotti and spread out on the cookie sheet (keeping it upright) — don’t worry about not having the pieces too close together as these won’t change shape, just give them enough space to bake throughout evenly.
- Bake in a preheated oven for approx. 20 minutes (or until the edges become golden and the center of the biscotti is firm to the touch). Remove from oven and cool on a cooling rack for 10 minutes. Enjoy with a nice warm drink or as a tasty breakfast treat!