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Grain-Free Sweet Sage and Pecan Biscotti

Servings 10


  • 1 1/2 cups almond flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons organic vegetable shortenening such as Spectrum
  • 1/4 cup maple syrup
  • 1/2 teaspoon vanilla paste or extract
  • 1/3 cup plus 1 tablespoon finely chopped pecans divided
  • 1/4 teaspoon dried rubbed sage


  • Preheat oven to 350° Fahrenheit.
  • Combine almond flour, baking powder, and salt in a medium bowl.
  • Cut shortening into almond flour mix with a pastry cutter or two knives.
  • Stir in maple syrup and vanilla to form a cohesive dough.
  • Stir in 1/3 cup pecans and sage.
  • Transfer dough to a parchment-lined baking sheet and form into a rectangle, about 10-inches long and 1 1/2-inches thick.
  • Sprinkle remaining 1 tablespoon chopped pecans down the center of the rectangle of dough, gently pressing nuts into dough.
  • Bake at 350 for 20 minutes. Allow to cool slightly. Cut into 1-inch thick slices.
  • Return to oven and bake 4 minutes.
  • Turn biscotti on its side and bake an additional 4 minutes.
  • Turn biscotti to its other side and bake an additional 4 minutes.
  • Allow to cool.