Snickerdoodle Biscotti! (paleo, high protein, low carb, low sugar)

Seasonal baking is in full swing! This is a yummy treat to add to your Christmas gift tins, as they won’t expire quickly, and they’re a perfect coffee dipping delight! Growing up Italian, there was biscotti on the table every morning and evening for the entire holiday season. This is a family tradition that I’ve made healthier and I’m excited to share it with my Grandma Emma this year….we’ll see if she approves 😉

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Snickerdoodle Biscotti

  • 1/2 cup almond flour
  • 1/4 cup cashew butter (almond butter can work also)
  • 2 tbs coconut oil
  • 4 eggs
  • 1/2 tsp salt
  • 1 tbs cinnamon powder
  • 1 tbs vanilla extract
  • 1/2 tsp baking soda
  • OPTIONAL- 1 scoop (25g) protein powder (I used pea protein)
  • 1/4 cup maple syrup

NOTE: If you don’t use the protein powder, add 3tbs almond flour to mixture.

Preheat oven to 350, lightly grease a 9in baking dish. Use a high speed mixture to ensure the batter is smooth and thin. Pour mixture in pan and Bake 30min until browned on top. Set aside to cool about 30-40min before proceeding.

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Lower oven heat to 275. Slice biscotti into desired log size. I chose to make 14 total biscotti logs. If the mixture is still too warm it will crumble, its better to wait until it is completely cooled before continuing. Arrange logs on parchment paper lined cookie sheet. Bake for 10-20min depending on your desired crunch preference!

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