ALMOND BISCOTTI

Oil a baking sheet

Preheat oven to 350 degrees

Preparation time: 15 minutes

Yield: 3-dozen

1/2-cup coconut oil

1/2-cup agave nectar

1-teaspoon almond extract

1/4-teaspoon salt

1/2-cup ground flaxseed

1/1/2-cups whole-wheat pastry flour

1-cup coconut or almond flour

1/2-cup almonds, sliced

Slice almonds. 

In the standing mixing bowl mix together the coconut oil, agave, flaxseed, almond extract, salt, and flaxseed. 

In another bowl whisk together flour, baking, the coconut or almond flour, and almonds. 

Add the dry to the wet. Mix until uniform. 

Pat or roll out dough into a two 8-inch long rectangle 1-inches high. 

Bake biscotti on an oiled baking sheet at 350 degrees for 30 minutes.  Remove from pan and let biscotti cool for 5 minutes. 

On a cutting board cut the cookies on the diagonal into ½-inch pieces with a serrated knife. 

Place cut side down on a baking sheet. 

Bake biscotti again for 15 minutes more or until golden brown.