This recipe for biscotti farina di avena e mandorle senza zucchero brings back cozy childhood memories and is inspired by the global popularity of biscotti. With a family variant and attention to detail, this easy recipe is perfect for a kid-friendly snack.
I’m excited to share my recipe for biscotti farina di avena e mandorle senza zucchero. This gluten-free and sugar-free treat is perfect for those with dietary restrictions or anyone looking for a healthier snack option. With the perfect balance of oats and almonds, these biscotti will satisfy your sweet tooth without the guilt.
Growing up, I always loved when my mom would make biscotti. The aroma of freshly baked cookies filled the house, and I couldn’t wait to dip them in my hot chocolate. Biscotti farina di avena e mandorle senza zucchero brings back those cozy childhood memories.
Biscotti originated in Italy and have become a beloved treat around the world. In different cultures, they have been adapted and reinvented with unique flavors and ingredients. Did you know that biscotti were originally made for sailors because they could last for months without spoiling?
My mom used to make biscotti with chocolate chips, but I’ve adapted the recipe to make it gluten-free and sugar-free. It’s still just as delicious and holds a special place in my heart.
Although this recipe may seem easy, the key to making perfect biscotti is in the details. Pay attention to the quality of your ingredients and take your time to ensure each step is done correctly.
- 1 cup almond flour
- 1 cup oat flour
- 1/2 cup chopped almonds
- 1/4 cup coconut oil
- 1/4 cup honey
- 2 eggs
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- Preheat oven to 350°F.
- In a large bowl, mix together almond flour, oat flour, chopped almonds, baking powder, and salt.
- In a separate bowl, whisk together eggs, honey, coconut oil, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until well combined.
- Form dough into a log and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until golden brown.
- Remove from oven and let cool for 10 minutes.
- Using a sharp knife, slice the log into 1/2 inch thick pieces.
- Place the slices back on the baking sheet and bake for an additional 10-15 minutes or until crispy.
- Let cool and enjoy!
These biscotti are perfect on their own or paired with a cup of coffee or tea. They also make a great gift for friends and family.
For an extra crunch, try adding some chopped dark chocolate or dried cranberries to the dough before baking. Store biscotti in an airtight container for up to a week.
I hope you enjoy making and eating these biscotti as much as I do. They’re a healthier alternative to traditional cookies and are perfect for satisfying your sweet tooth.