Ingredients

• 2 ½ cups almond flour (blanched, fine ground)
• ¼ cup honey (adjust to taste)
• 1 large egg
• 2 tablespoons melted coconut oil or butter (SCD-legal)
• 1 teaspoon vanilla extract (SCD-legal)
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• Optional flavor add-ins (choose SCD-legal):
  • ½ cup chopped nuts (almonds, pecans, walnuts, or hazelnuts)
  • ¼ cup dried fruit (unsweetened raisins, dates, or apricots – chopped small)
  • 1 teaspoon cinnamon or zest of 1 orange

Instructions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
2. Mix wet ingredients: In a bowl, whisk together egg, honey, melted coconut oil (or butter), and vanilla extract until smooth.
3. Combine dry ingredients: In another bowl, stir almond flour, baking soda, and salt. Add nuts, dried fruit, or flavorings if using.
4. Form dough: Pour wet mixture into dry and stir until a sticky dough forms.
5. Shape log: On the parchment-lined baking sheet, shape dough into a log about 10″ x 3″ and ¾” thick.
6. First bake: Bake for 20–25 minutes until golden and firm to the touch. Let cool 10–15 minutes (important so it doesn’t crumble).
7. Slice: Using a sharp serrated knife, slice log diagonally into ½” thick biscotti.
8. Second bake: Place slices cut side down on the sheet and bake another 10–12 minutes per side, until crisp and golden.
9. Cool completely: They will firm up more as they cool. Store in an airtight container up to a week.

Notes

• For extra crunch, keep them in a slightly warm oven (200°F) for 15–20 minutes after the second bake.
• To make them holiday-style, add cinnamon, ginger, and chopped dried fruit.
• If you want them less sweet, reduce honey to 2 tablespoons and add more spice or zest.