150 gr of almond flour
140 gr of almonds
60 gr of tiger nut flour
30 gr of vanilla protein (rice, pea or a blend)
100 gr or 70/80 ml of maple syrup or brown rice syrup
1/4 tsp of salt
1 tsp of vanilla powder or extract
2 or 3 tsp of ground anise (depending how strong you want the flavour to be)
1 tsp of ground cinnamon
In food processor add the almonds and pulse until broken down to the consistency you desire. Leave big chunks if you like it crunchy.
Add almond and tiger nut flours, protein powder, spices and salt. Pulse until just combined.
Add maple and pulse again until a dough is formed.
At this point, remove mixture from processor and place in bowl.
With your hands, form into biscotti shaped logs and coat with coconut sugar.
Dehydrated the loaves for 8 hours, then cut into about 1.5 cm slices with a serrated knife and dehydrated until desired dryness is achieved, around 8 hours. They should be still a bit soft in the middle as they’ll become drier once cooled. The dough can be moist so don’t be surprised if it takes a little longer to dehydrate.
You can also bake the biscotti at a low temperature as these biscotti don't have baking powder to make them crunchier since I wanted to be similar to chewy chocolate chip cookies in texture. Preheat the over at 150 C and bake for 30 minutes. Let cool slightly on the baking sheet, then gently slice into 1.5 cm pieces with a serrated knife. Turn the biscotti on their sides and for another 30 more minutes, flipping after 15 minutes so they can bake evenly.
Enjoy with a cup of tea or dunked into marsala wine!