Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut Butter | 60g |
| Eggs | 60g |
| All-purpose Flour | 200g |
| Sugar | 100g |
| Baking Powder | 6g |
| Lemon Zest | 1 |
Instructions
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Melt Coconut Butter: Start by melting the coconut butter in a small saucepan over low heat until it becomes liquid. Set aside to cool slightly.
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Prepare Dry Ingredients: In a large mixing bowl, combine the all-purpose flour and sugar. Mix them together, ensuring they are well incorporated.
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Add Wet Ingredients: Crack the eggs into the bowl with the dry ingredients. Then, gradually pour in the cooled coconut butter. Stir everything together with a fork until the mixture starts to come together into a dough.
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Flavor the Dough: Add the zest of one lemon to the dough, and mix it in to infuse a fresh, citrusy aroma into your cookies.
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Rest the Dough: Let the dough rest for about 15 minutes to allow the ingredients to meld together, making it easier to roll out.
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Roll and Cut the Dough: After resting, transfer the dough to a lightly floured surface. Roll it out to about a 1/2 cm thickness. Using a 4.5 cm round cookie cutter, cut out the biscotti shapes. Gather any leftover dough, re-roll, and cut additional cookies until the dough is used up.
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Bake: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper and arrange the cut biscotti on it, leaving a small gap between each cookie. Bake the biscotti in the preheated oven for about 20 minutes or until they turn golden brown around the edges.
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Cool and Serve: Once baked, remove the biscotti from the oven and let them cool completely on a wire rack. Once cooled, your dairy-free biscotti is ready to be enjoyed!
These delightful dairy-free biscotti are perfect for anyone looking for a sweet treat without dairy. With the richness of coconut butter and the zestiness of lemon, they make a wonderfully refreshing dessert for any occasion. Enjoy with your favorite tea or coffee!
