RECIPE: Almond & Orange Cantuccini

    This recipe links to the post ‘To Dunk or Not to Dunk? That is the Question’

    • 4 cups almond flour
    • 2 eggs
    • ⅓ cup coconut oil, melted and left to cool slightly
    • ½ cup organic honey
    • 1 tsp bicarbonate of soda
    • 1 tsp vanilla extract
    • 2 tsp almond extract
    • 2 tbsp orange zest
    • ¾ cup toasted almonds, roughly chopped
    1. Preheat the oven to 170°C
    2. Add all dry ingredients except the toasted almond pieces to a large mixing bowl and whisk to combine.
    3. In a smaller bowl beat the eggs and mix in the other wet ingredients and orange zest (this is why we don’t want the coconut oil too hot as you will scramble the eggs). Add to the dry ingredients and mix well until a sticky dough forms then fold through the almond pieces.
    4. On a parchment paper lined baking sheet, form the dough into two long flat logs approximately ¾ inch thick, if it’s very sticky lightly dust with some buckwheat/brown rice flour.
    5. Bake for 20 minutes until they have turned golden in colour. Remove from the oven and allow to cool.
    6. Slice each log into 1 inch thick strips on a slight diagonal and lay flat on their sides back on the baking sheet.
    7. Return the to the oven and cook for 15 minutes.
    8. After 15 minutes check the biscuits, they may need to be turned at this point. Depending on their thickness they may need a tad more cooking so to avoid the edges catching  turn the temperature to  down to 125°C and bake for another 20 minutes. They should be dry and hard but crumbly when you eat them.
    9. Remove from the oven and cool completely on a wire rack. Store in an airtight container for a week or for over a month in the freezer.