Crunchy, light biscotti with the delicious flavour of three types of almonds. Perfect dunked in a cup of coffee.
Preheat oven to 170c/350f. Line a baking tray with a baking mat or parchment paper.
In a bowl, whisk together the ground almonds, flour, salt and baking powder.
Whisk together the sugar, melted coconut oil, eggs, vanilla extract and almond extract.
Add the wet ingredients to the dry ingredients and mix to combine.
Fold through the chopped almonds.
Place the ball of dough on the pan and shape in to a rectangle around 1" thick, 4" wide and 12-14" long.
Sprinkle the flaked almonds over the top and press down lightly in to the dough.
Bake for 25-30 minutes then remove from the oven and allow to cool until it is cool enough to handle. Leave the oven on!
Transfer to a cutting board and cut in to slices around 1" wide.
Place the slices back on to the tray side-down and bake for another 20 minutes, or until the centre of the slices feel firm.
Remove from the oven and transfer to a baking rack to cool completely before serving.
Stored in an airtight container, these biscotti will keep for up to a week.