Mix all ingredients together in a large bowl until dough is combined, it will be sticky.
On a lined baking sheet (I used parchment paper) split the dough into two and form two ‘logs’. (Note: spray your hands with olive oil and it will be easier to shape the dough.)
Form the ‘logs’ to be 2 inches wide and 1 inch high.
Bake the biscotti at 350 for 25 minutes until they are starting to get golden brown.
Remove the cookie sheet from the oven and wait 10 minutes for the biscotti to cool. If you don't wait, the biscotti will crumble as you slice. With a very sharp knife - slice the biscotti logs so they are about one inch thick.
Lay the biscotti on one side + bake for 15 minutes. Remove the biscotti from the oven, flip, and bake for an additional 5-10 minutes until they are crisp.
Allow the biscotti to cool completely + enjoy!
Make sure to allow these cookies to cool completely before storing as they will get soggy. Store in an airtight container for 1-2 weeks (they last longer if stored in fridge)
Paleo Gingerbread Biscotti
Amount Per Serving (1 biscotti)
Calories 102Calories from Fat 45
% Daily Value*
Saturated Fat 4g25%
Vitamin A 10IU0%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients