Tastes just like carrot cake in soft and fluffy biscotti form.
These are just two of my favorite things! Carrots and biscotti. The carrots make the biscotti moist and the almond flour makes it soft and fluffy on the inside, while still being crispy on the outside. Now, I know those aren’t the usual characteristics of biscotti but they are well worth it. Sweetened with maple syrup and maple roasted pecans I was so pleased with how these biscotti turned out. Have them with coffee, tea, or hot chocolate like I did.
½ cup pecans
¼ cup + ½ Tbsp maple syrup
1 ½ cups almond flour (packed)
2 Tbsp cornstarch (sub arrowroot or tapioca)
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
¼ tsp salt
3 Tbsp almond milk (or milk of choice)
1 tsp vanilla extract
1 cup shredded carrots
Preheat the oven to 400 degrees F. Mix pecans with ½ Tbsp maple syrup and a pinch of salt. Place on a baking sheet covered in parchment paper and bake for 8-10 minutes, watching carefully so they don’t burn. Once cooled, place them in a food processor and chop into small chunks.
Turn the oven to 350 degrees F. In the bowl of a hand mixer or stand mixer combine the flour, cornstarch, baking soda, cinnamon, nutmeg and salt. Add ¼ cup maple syrup, almond milk and vanilla and mix until a homogeneous ball forms. Fold in the carrots and chopped pecans by hand.
Place parchment paper on a baking sheet and drop dough on top. Form dough into a log shape and bake at 350 for 20 minutes. It should be firm and might have some cracks. Allow it to cool for and hour. Turn the oven down to 300 degrees F. Slice log into 1 inch thick pieces and lay them on their side. Bake for 15 minutes on each side. This will vary depending on the amount of liquid from your carrot. They will brown quite nicely so just keep an eye on them. Allow to cool slightly and serve!
Author: Lucy Lafranchise
Photographer: Jack Klipfel