Almond Coconut & Amarena Cherry Flourless Biscotti

Italian almond biscuits are also know as Biscotti Di Mandorle and are a very popular sweet found in most Italian cake shops in Australia and in Italy. They are made using main ingredients almond meal, sugar, and egg whites with no flour added what so ever making them a perfect gluten free option. Traditionally these biscuits have always been made with out flour, the combination of  baked almond, sugar and egg white gives then a very soft but chewy consistency which is why I love them! 

Currently one of my most favorite ingredients is coconut and as I was lying down in bed on one Sunday morning I was thinking about how I could use it... Alas! A batch of Italian inspired almond biscotti came to mind... with a few tweaks and ingredient adds I came up with these beauties that  turned out to be a great little tasty treat for anyone that loves coconut (me! and maybe you too). The Amarena cherries can be found at any Italian grocery, the sweet and sour flavour of the cherry syrup combined with the coconut is to die for!  I was lucky to have these Amarena cherries gifted to me for my Birthday, if you find them, ensure to buy yourself a jar (taste great on top of vanilla bean ice-cream too).

Here goes!

Ingredients:
1 cup desiccated coconut
1/2 cup coconut flour
6 egg whites whisked
3/4 cup brown sugar
1 Tbsp baking powder
3/4 cup almond meal
1 Tbsp Vanilla essence
1/2 cup warm water
1/4 cup almond milk
Desiccated coconut to sprinkle
Amarena cherries

Method:
1. Sift almond meal, coconut flour and baking powder into a mixing bowl
2. Add desiccated coconut, sugar and mix all together
3. Whisk egg whites until they turn white with firm peaks
4. Fold egg whites into mixture and add the vanilla essence
5. Use hands to mix further until the mixture starts to come together when squeezed in your hands, add 1/2 cup of water to moisten further. The mixture needs to be firm however moist enough to hold the ingredients.
6. Using your hands, roll the mixture into small balls the size of a 50 cent piece

 

7. Place rolled balls on to a tray lined with baking paper 5 centimeters apart
8. Once all rolled, place a finger dent in the middle on each ball
9. Brush will almond milk and sprinkle with desiccated coconut
10. Place 1/2 an amarena cherry in the middle, let the syrup drip on the biscuit as you do this (adds more flavor)

11. Refrigerate for 30 minutes
12. Bake in a preheated 180 degree oven for 15-20 minutes until the biscuits turn a light golden brown
13. After baked set aside to cool, do not remove off the tray until cooled.

Enjoy making this recipe and the biscotti x

Happy Baking!