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Parve
Easy
6 Servings
Allergens 
2 Hours
Diets
These biscotti are so crispy and delicious. Perfect sweet treat with your coffee or tea. Made with clean ingredients and kosher for Passover, but enjoy them all year long, too!
1 and 1/2 cups Pereg Almond Flour
1/4 cup cacao powder
3/4 cup coconut sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 tablespoon melted coconut oil
1 and 3/4 cups Pereg Almond Flour
2/3 cup coconut sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon melted coconut oil
1/2 teaspoon Gefen Almond or vanilla extract
melted chocolate, to dip or drizzle
dried fruit
chopped nuts
Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.
In a bowl, combine the dry ingredients, including the almond flour, coconut sugar, cacao powder (if making the chocolate version), baking powder, and salt.
Add the wet ingredients to the dry ingredients. Stir in the egg, coconut oil, and extract. Mix until a thick, sticky dough is formed. If you want to add nuts, dried fruit etc., now is the time to do it.
Transfer the dough to the baking sheet, and use your hands to press it into a “log” shape.
Bake for 20 minutes until the edges are lightly golden.
Turn off the oven, remove the pan, and let the loaf cool completely. This will make it easier to slice.
Once it’s cool, slice the loaf into half-inch pieces, making about 20 to 22 slices. Preheat the oven to 250 degrees Fahrenheit for the second bake.
Arrange the slices in a single layer on the baking sheet, and bake for 30 minutes. Then, remove the pan, flip the slices, and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them really crisp up.
When the biscotti are cool, they should be perfectly crispy. Add drizzled chocolate and any add-ons!
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