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cassava flour
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Otto's Cassava Flour Biscotti

Cassava Flour Biscotti is a crunchy, oil-free biscotti made with cassava flour, coconut sugar and whole almonds. You can use whole roasted almonds or raw almonds.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 16
Author Cookie Madness

Ingredients

  • 1 1/3 cups Otto’s Naturals cassava flour 170 grams -- I measured by weight
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup coconut palm sugar 80 grams
  • 1 teaspoon pure vanilla extract
  • a little water optional
  • 3/4 cup roasted unsalted almonds optional but recommended

Instructions

  • Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
  • Stir flour, baking soda and salt together in a mixing bowl. Set aside
  • In a second bowl, using an electric mixer, beat the eggs until light and foamy. Add the sugar and vanilla and beat for another minute.
  • Stir the dry ingredients into the liquid ingredients. If the dough seems dry, add water one teaspoon at a time until it comes together. You may not need any.
  • Add the nuts (if using) and using your hands, knead them into the dough so they are evenly distributed. The dough will be thick, yet pliable and easy to shape.
  • Shape the dough into a 10 x 2 1/2 inch log directly on the baking sheet.
  • Bake log at 300 degrees F. for 40 minutes. It will spread a just a bit and the top should crack slightly. Remove from the oven and let cool for about 5 to 10 minutes.
  • Transfer log to a large cutting board and using a sharp knife, cut the log every 1/2 to 3/4 inch on the diagonal. Stand the cut biscotti on the baking sheet and bake at 300 for about 20-30 minutes. If you sliced the biscotti thinly (1/2 inch thick or less) check at 20 minutes.
  • Let cool on a wire rack. It should crisp as it cools.

Notes

You can make this with or without the nuts. Both versions taste great! It's crunchy, but a little softer than biscotti made with flour and sugar.