Raw Almond Anise Biscotti (vegan & grain free)

April 8, 2018



  • 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

  1. In food processor add the 1 cup or almonds and pulse until broken down to the consistency you desire. Leave big chunks if you like it crunchy.

  2. Add almond flour and coconut flours, spices and salt. Pulse until just combined.

  3. Add maple and pulse again until a dough is formed.

  4. At this point, remove mixture from processor and place in bowl.

  5. With your hands, form into biscotti shaped logs and dehydrate 8 hours.

  6. Then cut into about 1 1/2 cm slices and dehydrate until desired dryness is achieved. It may be 8/10 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. 

  7. Serve with a cup of tea, chai latte, hot chocolate or even a bit of marsala!

Can also bake biscotti at 100 degrees for 3-5 hours or until desired dryness is achieved.




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