Fresh Peach Almond Biscotti
Equipment
- blender or food processor
- mixing bowl
- measuring spoons,
- Measuring cups
- baking sheet
- Parchment paper
- knife
Ingredients
- ½ cup raw oats
- ½ cup spelt flour use buckwheat flour for gluten-free
- 1 whole egg
- 1 egg white
- 1 tsp coconut oil
- 3 tbsp chopped almonds
- 1 tsp baking powder
- ⅛ tsp baking soda
- ¼ cup baking stevia
- ¼ fresh peach chopped (50 g)
Instructions
- Grind the oats into a flour using a blender or food processor.
- In a mixing bowl, combine the oat flour, spelt flour (or buckwheat flour), whole egg, egg white, coconut oil, chopped almonds, baking powder, baking soda, baking stevia, and chopped peach.
- Mix until the batter is thick and holds its form.
- Line a baking sheet with parchment paper.
- Spoon the biscotti batter onto the parchment paper, spreading it out evenly to about 1.5 inches thick.
- Bake at 350⁰ F for 20 minutes.
- Remove the pan from the oven and slice the biscotti into 8 pieces.
- Reduce the oven temperature to 275⁰ F (135⁰ C).
- Flip the biscotti on their sides and bake for 15 minutes or until lightly browned.
- Flip each biscotti onto its other side and bake for another 15 minutes at 275⁰ F.
- Remove from the oven and let cool.
- Enjoy!
Notes / Tips / Wine Advice:
Wine Advice
Pair these biscotti with a sweet dessert wine like Vin Santo or a light, refreshing Moscato d’Asti.Nutritional Information
Calories: 82 kcal | Carbohydrates: 10 g | Protein: 3 g | Fat: 3 g | Fiber: 2 g | Sugar: 2 g | Salt: 0.1 mg
