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Angie’s Famous All-Day Biscotti, now Paleofied!

November 22, 2015 By Angie 9 Comments

Angie's Famous All-Day BiscottiThey’re finally here, Paleo Friends! My Famous Italian Twice-Baked Oven-Dried Perfect-for-Dipping-in-Coffee Biscotti have been Paleofied! Put your aprons on, ladies and gents, and get baking. These will not disappoint. On the contrary, they may well become part of your weekly routine – something you stay home on Sunday night for.

I’ve called them my Famous All Day Biscotti with good reason. So many people who have been in my life over these last 10 years have had the pleasure of dipping a Biscotti into coffee or tea, whilst chatting about anything that creates our lives. Most passionate cooks would like to be remembered for something, and I like to think people will talk about me and my Biscotti long after I’m gone. They are much loved, and they are one of my great comfort foods. I feel safe, secure and reassured when the biscuit tin is crammed full of them.

Mix all the ingredients to a dough in the blender.

They have morphed and transformed over the years. They started out as ‘Sue’s Rusks’, from the gorgeous cookbook, Falling Cloudberries by Tessa Kiros. But, wanting to use whole ingredients instead of white flour and caster sugar, I started experimenting. I substituted half of the white flour for wholemeal, and then half of what was left for ground seeds. I chose raw sugar instead of caster sugar. At some point I added ground almonds. I decreased the butter, little by little, as I did the milk. And then I got rid of the two tablespoons of vinegar. The result was a perfect, thumb-sized, crescent shaped, crunchy little morsel that was full of goodness and not too sweet. They were known then as my Breakfast Biscuits.

Roll the dough into two long sausages, and use a sharp knife to make 1 cm slices almost through to the bottom.

Espresso coffee, rich and black, bubbling up from the percolator, topped with hot milk, with five or six Breakfast Biscuits alongside: now that was worth getting out of bed for. They were crisp and dry, just like Italian Cantucci. Tuscan Almond Biscuits are porous enough to absorb Vin Santo, the sweet after dinner wine, without breaking. My Breakfast Biscuits, likewise, were made for dipping. And of course, not just for breakfast. They’d wait there in their tin, perfectly appropriate for any time of day, and especially if someone dropped over for a cuppa.

And then there were the crumbs! Maybe the best bit! Sometimes I’d just gobble them up straight away. Other times I’d save them and add them to a granola. Or maybe, when there were enough, use them as biscuit base for a cheesecake. So good. So versatile.

Slice and separate the biscotti, and then place them back in the oven, on the lowest shelf. Turn the over off, and let them cool completely.

The idea of renouncing my Breakfast Biscuits for a mere 30 days was the biggest mental challenge I had to face when preparing for our first Whole 30. Then, after seeing and feeling so good after that great Paleo introduction, I couldn’t bring myself to make them again, despite the emotional loss. Not with flour. Not with sugar. What could I do? I stayed strong, but I never got used to not having crunch and crumb in my life. A quarter avocado with a squeeze of lemon juice just never cut it in quite the same way.

I became a hungry voyeur of the American Paleo scene. They seemed to have so much. Affordable macadamia nuts. Super fine almond flour. Dairy free chocolate chips. Brand new companies seemed to be sprouting up all over the place, ready to fill the Paleo need. And then suddenly everyone was talking about Otto’s Cassava Flour. Oh, man! They had ingredients and products the likes of which can’t be found here, not even in the Organic stores. Something had to be done. We put on our Hunter and Gatherer caps, and set off on the long trail.

Angie's Famous All-Day Biscotti - Paleofied!

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There are enough Asian and African immigrants here to have supermarkets dedicated to their products from home. I’d always frequented them because it was the only place I could find my much loved Thai Green Curry Paste, coconut milk, and Indian spices. With a brightened Paleo perspective, we started coming home with things that we’d never noticed before. Yucca, Yam and Green Plantains. And then, hidden on a back shelf, amidst chickpea flour and tapioca… there it was. The Cassava Flour. Now, I know it’s probably not anywhere as well manufactured as yours from Otto’s, but we’re over the moon with what has come to us from Ghana. It’s a fine, airy mass of powder that floats up in a cloud when I open the jar. And it forms a good dough.

Angie's Famous All-Day Biscotti

The next challenge was the sweetener. I’d never added a lot, but the biscuits do need a little something. Honey seemed the way to go, especially as honey was a key ingredient in my old Christmas Cut-Out bisuits. The first couple of times – well, they were edible, but way too brown. As always, I turned to Stefanie Alexander’s The Cook’s Companion for advice. Turn down the heat! It was all I needed to do. Honey needs a lower temperature, less liquid than you would normally use, and leave them in for a bit longer.

Now, you can make them by hand, but the dough forms better in a food processor. Divide the dough in two, and squeeze-and-roll each portion so that you have two sausages the length of your baking tray. With a sharp knife, make 1cm thick slices, stopping just before the bottom so the sausage stays intact. After baking, take out the tray, slice all the way through, and separate into individual biscuits. Turn the oven off, put the tray back in on the lowest shelf, and leave them there until completely cool. Store them in a tin, and try not to eat too many at a time.

So radically transformed, and yet still the same, I decided they needed a new name. From Breakfast Biscuits, they’ve become All-Day Biscotti, my Famous All-Day Biscotti. Now gloriously Paleofied. They’re perfect. They’re back. And they’re here to stay. May you bake them and enjoy them with your family and friends throughout the day.

This recipe has been shared with Gluten Free Fridays.


Please make these, and share them. Like most cooks, I’d suggest following the recipe like it’s a science experiment the first time, and then when you’ve got the hang of it, go wild. Add spices, or orange zest. Substitute the seeds for pistacchios. Try with dessicated coconut instead of the flour – though you might need to add an extra egg, or more butter. And let me know how you go in the comments!

Don’t forget to post photo’s of your creations on the Paleomantic Facebook Page, or tag me on Instagram @paleomantic so I can share the joy! 

Thanks so much for being here, and for taking the time. Thanks for connecting and commenting and sharing on Social, and thanks especially for your Pins on Pintrest. Every share helps to spread the message of our Real Food lifestyle.

Best Wishes, Good Health and Happiness.

Angie's Famous All-Day Biscotti, now Paleofied!
 
Save Print
Prep time
30 mins
Cook time
35 mins
Total time
1 hour 5 mins
 
These thumb-sized, crescent shaped, crisp and crunchy, made-for-dipping-in-coffee Biscotti, reminiscent of Italian Cantucci, or Tuscan Almond Biscuits, may well become a permanent resident in your home. Everyone I've ever known loves them, and you will, too.
Paleomantic: Angelina Brazzale
Recipe type: Breakfast, Snacks
This fits: Paleo
Serves: 60
Ingredients
  • ½ cup coconut flour
  • 1½ cups cassava flour
  • 1 teaspoon baking powder
  • 100 grams almonds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons linseeds
  • 75 grams butter or coconut butter
  • ¼ cup honey
  • 1 egg, lightly beaten
Instructions
  1. Preheat the oven to 150°C/ 300°F, and place the rack in the middle.
  2. Place the coconut flour, cassava flour and baking powder into the food processor and pulse until combined.
  3. In a spice grinder, finely grind the almonds, pumpkin seeds, sunflower seeds and linseeds. Add to the dry ingredients and pulse to combine.
  4. Cut the butter or coconut butter into small pieces. Add to the dry ingredients, and process until well combined.
  5. Add the honey and the egg, and process until the dough forms a ball. You may need to add a little water, but no more that 1 tablespoon at a time.
  6. Divide the dough into two portions. Roll each portion into a sausage the length of your baking tray and place onto the baking mat, or a sheet of parchment paper. With a sharp knife, make 1cm thick slices, stopping just before you reach the bottom so that the sausages remain intact.
  7. Place into the oven and bake for 35 minutes, checking after 30 minutes. The biscotti should be just starting to turn golden on the edges.
  8. Take out the tray, and slice the biscotti all the way through, separate them so that they all lie flat or overlap on the tray.
  9. Turn off the oven. Put the biscotti back into the oven, this time on the lowest shelf. Wait until the oven has cooled completely before removing the biscotti.
  10. Store in a biscuit tin, and enjoy!
3.5.3208

 

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Filed Under: Breakfast, Snacks, Sweets and Treats Tagged With: breakfast, paleo, paleo diet, Paleo Recipes, paleomantic, snacks

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Reader Interactions

Comments

  1. Bethany

    March 18, 2016 at 7:38 pm

    This looks so good!

    Reply
    • Angie

      March 19, 2016 at 9:53 am

      Thanks, Bethany – they are fantastic! Biscuits and cookies are like a security blanket for me – I get a bit insecure when there’s nothing crunchy in the tin! Yesterday I made Carob and Ginger Crunch Cookies, which are also eggless, so AIP friendly – I’ll be posting the recipe soon. Stay well! A

      Reply
  2. Doris

    October 5, 2018 at 2:26 am

    Hi! These biscotti look amazing! Do you think that it’s possible to replace the egg with a gelatin egg and experience good results?

    Thank you!

    Doris

    Reply
    • Angie

      October 8, 2018 at 10:02 am

      Hi Doris! I’d definitely give it a try. Egg is such a brilliant binding agent, so they might end up a bit crumbly – but the crumbs will be delicious! Along with the gelatin egg, I’d make sure to add just enough water – a teaspoon at a time – so that the dough reaches the consistency that you see in the photo above. Good luck – I’ll be curious to know how you go! Angie

      Reply

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Hi, I'm Angie. Thanks for popping by. I'm here to help you say goodbye to allergies, reduce inflammation and lose weight... naturally and forever. Scout around the website, there's loads of information. And when you're ready to make real, sustainable changes, get in touch and I'll talk you through my Primal Health Coaching programs. You don't have to live with the pain - trust me. Been there, done that, I know. I'm looking to meeting you, and I look forward to helping you live a much healthier, happier life.

Need help reaching your health and wellness objectives? Call Me for Coaching!

Angelina Brazzale is a certified Primal Health Coach. She cna help you reach your goals of health and vitality through evolutionary diet and lifestyle practices.

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F* Off Inflammation. Forever. Many of us will tell F* Off Inflammation. Forever. Many of us will tell you this: you’ve got to get to the point where you’re angry - with yourself, with your body, with the pain, with all the health professionals who can’t tell you what’s going on, with that long list of side effects that comes with your anti inflammatories & painkillers.

You get angry & you start researching & you discover all these people who have had the same issues & who - amazingly - have resolved them or contained them or reversed them through diet & lifestyle choices. That is, through eliminating inflammatory foods &  behaviors & substituting them with nutritious foods & healing practices.

Lo & behold, they say. It works... & it’s simple.

🙋🏻‍♀️If you’re fed up, pissed off, can’t deal with it any more - reach out, get in touch. If digestion, inflammation, chronic pain & anxiety are your issues, then I know where  you’re at. I’m a Primal Health Coach, the ancestral health model put me back on track, & helping women avoid unnecessary suffering & get their groove back makes me happy. Which is an understatement.

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3 Seed Paleo Bread. Save this post - the recipe is 3 Seed Paleo Bread. Save this post - the recipe is up on the home page of my website at the moment. Later, find it under “Recipes”.

🥑🥚We love this for toast on the weekend, with a boiled egg and slices of avocado..
🍞When I bake a loaf, I slice it, wrap it and put it in the freezer.

💪 This is important. Because Paleo breads, pancakes, cakes, cookies & muffins should never be a substitute for your old way of eating. They should be an occasional treat. Most of your calories, most of the time, should be filled with nutrition & low carb. Paleo baked goods then become a delightful deviation - but not the norm.

Enjoy this recipe & when you bake it & make it, tag me! It’s what I used to make the croutons for the Caesar Salad a few posts back. 

#paleobread #paleobreakfast #paleobakedgoods #paleotreats #paleodietlifestyle #primalhealthcoach #womenshealthcoach #glutenfreebread #glutenfreerecipes #glutenfreebaking #glutenfreegrainfree #grainfreebaking #grainfreerecipes #grainfreebread #inflammationdiet #inflammationfighter #paleoreset31 #eatwellbewell
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Within a very short time they’re going to feel lighter - not just physically, but mentally, emotionally. They’re going to feel nurtured - not just because their body is going to receive deep nutrition, but also because they’re going to feel supported as they make significant changes. They’re going to feel energized as their metabolism shifts gear. They’re going to feel incredible as pain and issues that they’ve been living with for eons melt away.

When a woman calls me saying, “I’m not living. I’m ready to do what it takes”, I can’t wait to start.

If this is sounding like you - you’ve had enough & you’re ready to take the bill by the horns, get in touch. Let’s get coaching, let’s get your health back, quickly, naturally, forever.

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I just made a Reel! First time, thus not a very go I just made a Reel! First time, thus not a very good one. Like everything: you’ve got to practice.

In my first year of healing (2014-15) I did a Reset 4 times. Food is complicated. It’s so obviously not so much about nutrition as it is about addiction, emotions, habits. About how we identify ourselves and how we define happiness, togetherness, family, ritual, reward.

Takes a long time to reprogram all that. But you keep practicing. It gets easier. And then at some point the new way of doing things becomes natural, normal, the new you.

For me, it’s worth it - to not be dependent on pharmaceuticals & painkillers. To not be paying health professionals of all kinds every week. To be managing my situation through food & lifestyle choices. To feel strong.

If you need help setting up a new Heath practice & sticking to it until you get there - get in touch. I was at the point where I said, “I’ve got nothing to lose.” If you’re at that point, I can tell you - nothing to lose, and a lot to gain. 🙋🏻‍♀️❤️

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Caesar Salad! How good is it? Boiled egg, anchovie Caesar Salad! How good is it? Boiled egg, anchovies, shards of aged parmigiano, bacon cubes and croutons fried in the bacon fat. Perfectly, wonderfully balanced.

I made my 3-Seed Paleo loaf the day before so it was ready for the croutons. And we don’t have cos lettuce here so I used Belgium Endive. It was great. One of those dishes that when you make it, you think, why don’t I make this more often?

I adapted the recipe from Stephanie Alexander’s “The Cook’s Companion”.

This is how I made the dressing:

🥄 1 teaspoon salt
🥄 1/4 teaspoon freshly ground black pepper
🥄 1 teaspoon Dijon mustard
🥄 1 teaspoon lemon juice
🥄 2 tablespoons red wine vinegar
🥄 1/2 cup extra virgin olive oil
1 egg

1. Mix all ingredients together in a screw top jar. Shake well and set aside.

Fabulous. Try it!

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All dietary fats have received a lot of bad press All dietary fats have received a lot of bad press over the last 70 years... but they're making a comeback. The good ones, that is. The evil ones should be abolished for life. Do you know the different families?

	🍳	Saturated fats are an excellent source of fat, especially for cooking
	🥑	Monounsaturated fats are a great source of fat
	🥐	Polyunsaturated fats are difficult
	🍟	Trans fats, or “partially hydrogenated fats”, are poison...

🥑🥥 Healthy fats are super satisfying. They taste good and, together with complete, quality protein, they provide the feeling of satiety. With the right amount of fat in our meals we feel full for a long time, which means we’re less likely to go hunting for unhealthy snacks.

💎 If you want to read more about the fat families and what foods contain them, the post is up on the home page of my website now. Jump to my bio, click through & scroll down. Or, it’s here:

🇬🇧 https://angiebqualitylife.com/good-fats-bad-fats-and-poison/
🇮🇹 https://angiebqualitylife.com/it/grassi-buoni-cattivi-e-veleno/

And if you want to know how easy it is to reset your health, download the free guide that you’ll find in my bio. 🙋🏻‍♀️

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Hi there, I'm Angie. I help women heal from Pain, Stress, Excess Weight, Burnout, Autoimmune & Allergies... Naturally & Forever.
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