Biscotti are one I never got around to in my pre-paleo days, so was pleasantly surprised to find that these are a fun breeze. Also, if you stop after the first bake point, you end up with something cakey-brownie-ish, which is nice too. I tend to prefer a flour mix, but feel free to experiment with what you have on hand (i.e. it would probably work just with tigernut fl), including different sweetener/fat options - and also with dried fruit/nut/choc chip etc additions!
To make the cocoa or carob version: add ½ c cocoa powder or carob powder to the above (might need to add a bit more water as well, see below). You could also try adding 2 tsps of turmeric for colorful anti-inflammatory fun, or charcoal if you want to scare people/be trendy. ;)
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Mix the biscotti dough ingredients in the order listed (dry first, then wet, then gelatin egg).
Dough should be kind of gloopy wet and spreadable (i.e. it should fall off a spoon); if it's too dry and won't spread, feel free to add a little water.
Spread onto parchment paper (or silpat, in this case) in a rectangular shape (about 5x9 inches, or however long you want your biscotti to be).
Bake for about 20 minutes, or until loaf has risen somewhat and is firm to the touch.
Take out of oven and let cool for a few minutes.
Remove to cutting board and cut into biscotti shapes (around 5-6 cookies usually).
Place biscotti cookies on their side back on parchment/silpat-lined baking sheet.
Bake for another ~20 minutes or so, or until cookies have hardened and feel appropriately biscotti-ish (feel free to flip the biscotti over to make sure both sides are crispy).
Remove from oven and eat while warm, or wait to cool/harden a bit more and have with warm soothing drink of your choice, for tea, breakfast, dinner, lunch, you know, anytime you feel like biscotti.
Recipe by J.S. Hunter Fiction at https://jshunterfiction.com/biscotti-paleo-aip/