The perfect gluten-free Mandel bread (aka biscotti) for anytime of the year! More Passover recipes coming to you this week. Check out the recipe for my Mandel Bread below

Makes: 24 servings

INGREDIENTS

Wet:

2 large eggs

1/4 cup maple syrup

1 tsp vanilla extra

1 tbsp orange zest 

1/3 cup coconut oil, melted

Dry:

3.5 cups of ground almond meal/flour

1 tsp baking soda

2 tsp cinnamon 

Optional add ins:  

Coconut sugar/cinnamon mixture topping (1 tbsp coconut sugar/1 tsp cinnamon)

Sea salt

Cranberries (1/4 cup)

Dried Cherries (1/4 cup)

Chocolate Chips (1/4 cup)

INSTRUCTIONS

  1. Preheat oven to 340 F and put parchment paper on a cookie sheet. 
  2. Mix together dry ingredients in a bowl, set aside. 
  3. Next, place wet ingredients in a large both and mix together. 
  4. Add dry ingredients to wet ingredients and mix again. Finally add in cranberries, chocolate, cherries, etc. 
  5. Split the dough in half and form into logs about 4 inches wide and 1/2 to 3/4 of an inch thick. Sprinkle with cinnamon sugar mixture if using. 
  6. Bake for 20 minutes. 
  7. When start to turn golden brown on the edges, remove from oven and let cool for 15min. 
  8. Reduce oven temperature to 300 F.
  9. Once fully cooled, cut loaves evenly into 1/2 – 3/4 inch
    cookies. 
  10. Place back on cookie sheet and bake for another 20 minutes, depending on how crunchy you would like your biscotti. Watch to make sure they don’t burn.
  11. Remove from oven, let cool. 
  12. You can also dip them in some melted chocolate once cooled!

and.. Enjoy!

Xo

Amanda