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Parve
Easy
6 Servings
Allergens 
50 Minutes
Diets
I don’t know if it’s a good thing when healthier baked goods taste so good, because we rationalize that they’re healthier and we eat more of them when, really, they’re still a treat. But these biscotti are really good and just the thing you want with your coffee. Really, you can switch up the mix-ins. If you leave out the coconut, though, the dough will be stickier and harder to shape. Watch 4 Amazing Things to Bake with Spelt Flour.
1/4 cup coconut oil, at room temperature
2/3 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon Gefen Almond Extract
1 and 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
pinch of salt
1/2 cup sliced almonds
1/2 cup Glicks Chocolate Chips
1/3 cup unsweetened coconut flakes
1 tablespoon chia seeds
1 tablespoon flax seeds
Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, combine coconut oil and sugar. Whisk to combine. Add eggs and extracts and mix.
Add flour, baking powder, cinnamon, and salt. Mix until dough forms. Add almonds, chocolate chips, coconut, and seeds. Mix on low speed then use a spatula to combine mix-ins more completely.
Turn dough onto a piece of Gefen Parchment Paper and shape with even thickness into a biscotti log. Transfer parchment paper and log onto a baking sheet. Bake for 30 minutes.
Remove from oven and let cool. Slice into three-fourths- to one-inch thick biscotti. At this point, you can enjoy as-is or turn them onto their sides so they’re crunchier.
Sponsored by Shibolim
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Made this recipe numerous times-always a winner! I use 1 1/2 cups ww flour and a half cup regular white flour instead of the spelt.