Angie's Famous All-Day Biscotti, now Paleofied!
Prep time
Cook time
Total time
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.
Recipe type: Breakfast, Snacks
This fits: Paleo
Serves: 60
  • 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
  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!
Recipe by Paleomantic at