Cardamum biscotti with almond flour


Bake wonderfully tasting and gluten-free biscotti with almond flour, cardamom and chopped chocolate.


approx. 20-25pcs

50g blanched and coarsely chopped almonds 500 ml Superfruit almond flour  
1 egg 0,5 tsp salt  
100 ml sugar 0.5 tsp baking powder  
0.5 tbsp cardamom 50g coarsely chopped dark chocolate  

Mix almonds, eggs, sugar, cardamom and salt. Add flour and baking powder, then the chopped chocolate. The dough will be sticky, so a tip is to wet your hands with water before you roll it into two lengths between your hands. Put them on a oven tray with baking paper. Bake at 180°C in the middle of the oven for 15-20 minutes. Let the rolls cool slightly before using a sharp knife cut them into small biscuits. Lay the biscuits with one cut surface facing up. Dry at 100°C for 40 minutes (20 minutes on each side). Let the biscuits sit in the oven overnight with the oven door slightly open.