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Bob's Red Mill Gluten Free Non-GMO Super-Fine Almond Flour -- 16 oz


Bob's Red Mill Gluten Free Non-GMO Super-Fine Almond Flour
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Bob's Red Mill Gluten Free Non-GMO Super-Fine Almond Flour -- 16 oz

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  • Non-GMO Project Verified

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Bob's Red Mill Gluten Free Non-GMO Super-Fine Almond Flour Description

  • One, 16oz resealable pouch
  • Gluten Free; Non-GMO Project Verified; Vegan; Vegetarian; Paleo Friendly.
  • As a general rule of thumb, you can replace 25% of the all-purpose flour in your baking recipes with almond flour to add texture and flavor and reduce the total carbohydrates.
  • Manufactured in a dedicated gluten free facility; R5-ELISA tested gluten free

Almond Flour is simply skinless, blanched almonds that have been finely ground. Great for gluten free and paleo baking!

Reasons to Love Almond Flour:

  • Super-Fine Almond Flour
  • From Blanched Whole Almonds
  • Great for Baking
  • Sourced Non-GMO Pledge
  • Paleo Friendly
  • Gluten Free
  • Grain Free

 

  • Resealable Package


Directions

Store in a cool, dry place. Keeps best refrigerated or frozen after opening.

Free Of
Gluten, GMOs, grains.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 2 Tbsp. (13 g)
Servings per Container: About 35
Amount Per Serving% Daily Value
Calories80
Total Fat6 g8%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate3 g1%
   Dietary Fiber2 g7%
   Total Sugars1 g
    Includes Added Sugars0 g0%
Protein3 g
Vitamin D0 mcg0%
Calcium36 mg2%
Iron1 mg6%
Potassium105 mg2%
Other Ingredients: Blanched almonds.

Contains: Tree Nuts (almonds).
Manufactured in a facility that also uses tree nuts and soy.
Tested and confirmed Gluten Free in the quality control laboratory.

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Italian Almond Biscotti

[vc_row][vc_column][vc_column_text]Italian for "twice baked," biscotti are no ordinary cookies—they’re a sweet masterpiece, celebrated for their lighter texture and modest levels of fat and sugar. These crunchy delights begin their journey as unassuming logs, baked to golden perfection. But their story doesn’t end there. Sliced and baked again, they transform into crisp, irresistible treats that shatter beautifully with each bite. Among the many varieties, classic almond biscotti reign supreme—an iconic treasure beloved not only in Italy but across the globe. This easy almond biscotti recipe combines all-purpose and almond flour, creating a cookie with a denser texture and a bold, unforgettable almond flavor.

Italian Almond Biscotti Laid Out in a Line on a Plate Surrounded by Whole Raw Almonds

Italian Almond Biscotti

  • 1 cup all-purpose flour
  • 1 cup finely ground almond flour
  • 1/2 cup granulated sugar
  • 1 tsp. baking soda
  • 1/8 tsp. kosher salt
  • 1 heaping cup raw almonds
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  1. Preheat oven to 300°F. Line baking sheet with parchment paper.
  2. In large bowl, stir together all-purpose flour, almond flour, sugar, baking soda and salt. Add almonds and stir to combine.
  3. Make well in center of dry ingredient mixture and add eggs, vanilla and almond extract. Using fork, lightly whisk eggs, then incorporate wet ingredients into dry until just combined. (Note: Avoid over-mixing.)
  4. Pour batter onto prepared baking sheet in two equal-sized piles. Shape them into slightly flattened logs about 4 inches wide.
  5. Bake 30 to 40 minutes, until logs are golden brown and firm. Let cool on baking sheet 5 minutes before transferring logs to wire rack to cool 15 minutes.
  6. Place cooled logs on cutting board and use serrated knife to slice into ½-inch thick cookies. Arrange cookies on parchment-lined baking sheet and bake another 15-20 minutes, flipping once halfway through. (Note: Biscotti are done when they are light brown and crisp. For extra crispiness, turn off oven and leave cookies inside until they’re cool.)
  7. Transfer biscotti to wire rack to cool.

Get the ingredients you’ll need to make these treats.

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