Maple Biscotti

What is better than a cookie? A cookie that is made to be dunked into coffee. These Maple Biscottis will melt in your mouth after each dunk! They are the perfect complement to your morning coffee or afternoon pick-me-up. They are made with healthy flours and naturals sugars. 

Ingredients used to make maple biscottis 

Dry Ingredients

  • Almond Flour: I like to use almond flour as opposed to all-purpose because it contains fewer carbs and provides a lot of protein.
  • Coconut Flour: I like to mix coconut flour with almond flour because it is a little sweeter
  • Tapioca Flour: This flour is gluten-free and will help thicken the dough and make the cookies crispier. A little bit goes a long way.
  • Baking Powder
  • Salt 

Wet Ingredients

  • Softened Coconut Oil: I love baking with coconut oil. It is a great substitute for butter or other oils. 
  • Coconut Sugar: Coconut sugar is a natural sugar that is paleo-friendly and adds the perfect amount of sweetness.
  • Maple Syrup: Sweeten up these biscottis and add so much flavor with maple syrup. 
  • Eggs: Help hold everything together!
  • Maple ExtractI started using maple extract last summer and I love it. It really elevates that maple flavor.
  • Vanilla Extract

How to make maple biscottis

Preheat the oven to 350F and line a baking sheet with parchment paper.

In a medium bowl, mix almond flour, coconut flour, tapioca flour, baking soda, and salt. Next, in a larger bowl, whisk eggs and coconut sugar together. After that, mix in softened coconut oil, maple syrup, maple extract, and vanilla extract. Next, slowly add dry ingredients to the wet and stir until well combined. 

Divide the dough in half making a ball out of each half. Then pat the dough between your hands to shape it into a log. The log should look like an oval and be 3 inches by 7 inches.

This is what the dough should look like on that baking sheet.

Bake oval shape doogh for 25 min at 350F. When cool enough to touch, cut the cookies into half-inch thick diagonal slices. Place sliced biscotti back on the cookie sheet and bake for ten more minutes at 350F.

Allow the cookies to cool completely before dipping into coffee.

Enjoy!

If you like this recipe, try my Whole Wheat Maple Pecan Scones!

Maple Biscotti

What is better than a cookie? A cookie that is made to be dunked into coffee. These Maple Biscottis will melt in your mouth after each dunk! They are the perfect complement to your morning coffee or afternoon pick-me-up. They are made with healthy flours and naturals sugars. 
Course: Dessert
Servings: 14 Biscottis

Ingredients

Dry Ingredients

  • 1 cup almond flour
  • 1 cup coconut flour
  • ¼ cup tapioca flour
  • 1 tsp salt
  • 1 tsp baking powder

Wet Ingredients

  • ¼ cup coconut oil softened
  • ¼ cup maple syrup
  • ½ cup coconut sugar
  • 2 eggs
  • 1 tsp maple extract
  • ½ tsp vanilla extract

Instructions

  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • In a medium bowl, mix almond flour, coconut flour, tapioca flour, baking soda, and salt.
  • In a larger bowl, whisk eggs and coconut sugar together. After that, mix in softened coconut oil, maple syrup, maple extract, and vanilla extract.
  • Slowly add dry ingredients to the wet and stir until well combined. 
  • Divide the dough in half making a ball out of each half. Then pat the dough between your hands to shape it into a log. The log should look like an oval and be 3 inches by 7 inches.
  • Bake oval shape dough for 25 min at 350 F.
  • When cool enough to touch, cut the cookies into half-inch thick diagonal slices. Place sliced biscotti back on the cookie sheet and bake for 10 more minutes at 350F.
  • Allow the cookies to cool completely before dipping into coffee.