Cut from Scottish cloth, my husband Alan loves his shortbread at Christmas time. I made these for him as a healthy substitute, and quickly converted the whole family. No need for regular refined flour and butter here as the almond flour’s healthy fats and flavour create a typical shortbread mouthfeel and rich taste.
2 1/2 cups almond flour
2 large eggs
1/2 cup coconut sugar
1/2 tsp vanilla extract
1/3 cup slivered almonds
3 tbsp chopped dried unsweetened cherries
1/4 tsp cinnamon
1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
2. In medium bowl, using electric beaters, beat sugar and eggs together until thick and pale yellow in colour. Beat in vanilla. Stir in flour with wooden spoon and add almonds and cherries until well combined.
3. Mixture will be very sticky so as best you can, divide the mixture in half and shape into 2 logs about 6-8 inches long and 2 inches thick at least 4 inches away from each other on prepared pan. Wet hands could help the dough not stick to oneself while doing this. Sprinkle logs with a touch of cinnamon.
4. Bake for 25 minutes or until firm. Remove from oven and allow to cool about 10 minutes.
5. Preheat oven to 275 F. Cut the logs into 1/2 inch thick round and spread out in a single layer onto the same pan.
6. Bake again for 20-25 minutes, turning over biscotti once, until biscotti is firm and dry to your liking. Let cool on pan completely before serving.
Makes 18 biscotti. Biscotti can be stored in the freezer for several months or in a airtight container for 3-4 weeks.
This recipe can be found in my 3rd book, Hot Detox on page 302.