Eat these in moderation!  Although they are gluten-free/dairy-free, they still contain sugar and should not be part of your regular Paleo/Primal diet.

I am voting this one my best innovations of 2010! SO GOOD!  In case you couldn’t tell, I was really pleased with the way these turned out.  This Italian dessert rounded out the Ethnic Paleo Nights.

Ingredients (makes 20 pieces of biscotti)
- 1 1/2 C almond flour (ground almonds)
- 1/3 C coconut sugar
- 1 tsp baking soda
- 1 tsp espresso powder
- just under 1/4 C grapeseed oil (i think any baking oil would work)
- 2 tsp pure vanilla extract
- 3 eggs
- 1/2 C hazelnuts – roughly chopped
- 3 Tbsp Hazelnut butter
- 2 Tbsp raw cocoa nibs

Directions

  1. Preheat oven to 350
  2. You’ll need a large baking sheet, greased or lined with parchment paper and greased
  3. In a large bowl, mix together almond flour, baking soda, espresso powder and hazelnuts.
  4. Add the coconut sugar, grapeseed oil, vanilla, raw cocoa and hazelnut butter (you might need to melt this to make it mix-able). Mix together
  5. Add the eggs and mix thoroughly.
  6. Pour the dough into 2 length-wise shapes on the baking sheet about 3 inches apart from one another.  You will need to use your hands to shape the dough – try to make each piece of dough about 12 inches long and 5 inches wide. A bit cylinder-like.
  7. Bake for ~30 minutes or until it’s fairly firm.  Carefully loosen the dough from the baking sheet using a large spatula and move the cylinders off the baking pan and onto a cutting board.  Carefully slice cross-wise on the diagonal into 1/2 inch slices.
  8. Put the slices back on the baking sheet and bake for another 15-20 minutes or until the dough is firm and crispy.
  9. Good luck trying not to eat them all.  Enjoy!