3 cups almond flour
1 tsp baking soda
1/4 tsp salt
1/4 cup melted butter
1/2 cup honey
1 tsp peppermint extract
1/2 cup coconut butter
2 tbsp honey
1 tbsp butter
1/2 tsp peppermint extract
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Combine dry ingredients in a large bowl.
In a separate bowl combine butter, honey, eggs, and peppermint extract. Beat with electric or stand mixer at medium speed for about 2 minutes.
Add the wet ingredients to the dry mixture and stir until well combined.
Form two flat loaves on the baking sheet.
Bake for 25 to30 minutes until loaves are golden brown.
Allow to cool completely – about 45 minutes to an hour. (Don’t be too tempted to eat it like this! The soft loaves taste pretty good as is)
Slice loves at an angle to make biscotti. They should be about a half inch thick or so (some of mine were a little thicker than that).
Place biscotti back on baking sheet.
Reduce oven heat to 325 degrees.
Bake for 20 – 30 minutes until biscotti is crisp – they may be a tiny bit soft, but will harden as they cool – you kind of have to use your judgement – mine were starting to get a little dark, so I knew I couldn’t cook them anymore. They were still a little soft, but were crispy by the time they cooled. Turn biscotti over half way through baking.
Allow them to cool completely before frosting.
Okay – this isn’t really frosting, but it was the best name for it.
In a small saucepan, combine coconut butter, honey, butter, and peppermint extract. Heat over medium heat until everything is melted and smooth, stir constantly. Don’t let it get too hot, or it will turn brown. It will only take a few minutes for everything to melt.
Spread over biscotti. Place in refrigerator to harden. You will probably have to keep the biscotti refrigerated to keep the coating from getting too soft.
This recipe being shared on Slightly Indulgent Tuesday.