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Parve
Easy
12 Servings
Allergens 
1 h, 10 m
Diets
Ready for a hard truth? I am not much of a cookie fan. (Gasp!) Cookies are just not crunchy enough to do it for me.
But I love biscotti — there’s something about that firm, crunchy bite that gives way just enough to reveal the perfect balance between crispiness and a bit of crumbliness. These loaded biscotti are so on point: their taste, texture, and of course, the fact that they’re loaded with everything. I hope you enjoy them as much as I do.
— Rorie
Yields 24 thick biscotti or 30 thin biscotti, as pictured
For more great, good-for-you recipes, watch Living Full ‘n Free!
3 cups Rorie’s Grain-Free Flour (see note)
3/4 to 1 cup Heaven & Earth Coconut Sugar (to taste)
2 teaspoons baking powder
1/4 teaspoon sea salt
3 eggs, at room temperature
1/3 cup Tonnelli Avocado Oil
1 teaspoon Gefen Pure Vanilla Extract
1/4 cup slivered almonds
1/4 cup chopped pecans
1/4 cup chopped walnuts
1/4 cup dark raisins or dried cranberries
1/4 cup golden raisins or chopped apricots
1/4 cup cacao nibs
1/4 cup mini chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line one large or two standard baking sheets with Gefen Parchment Paper.
In a large bowl, combine flour, coconut sugar, baking powder, and salt.
Add eggs, oil, and vanilla to the dry ingredients. With a rubber spatula, mix until just combined.
Fold in nuts, fruit, and chips. Do not overmix.
Divide dough in half. With oiled hands, shape each half into a log on the prepared baking sheet. The dough will be rough and sticky. Make sure the logs are no more than half an inch thick. Bake for 28 to 32 minutes, until they are golden brown and baked through.
Remove the biscotti logs from the oven; allow them to cool on the baking sheet.
Reduce oven heat to 300 degrees Fahrenheit.
When logs are cool enough to handle, gently cut the logs into one-inch-thick slices.
Arrange cut biscotti on the baking sheet, cut-side down. Bake at 300 degrees Fahrenheit for 20 minutes or until they appear dry, turning after 10 minutes.
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They were amazing! Loved them!
Thank you for writing in and letting us know!
Hi can I substitute the avocado oil for something else like olive oil or the like?
We haven’t tested it, but I imagine a light (olive) oil would work as a sub.
if you don’t have gluten concerns can this be made with white whole wheat flour? or a white/whole wheat blend?
I made it both ways and the regular flour one came out very heavy and dense