Gluten Free Fig & Almond Biscotti

This gorgeous recipe comes to us from Nutrition Positive’s fabulous Michelle Brown.


  • 1.5 cups of almond meal
  • ¼ cup of psyllium husk
  • 1 teaspoon arrowroot powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon of ground ginger (optional)
  • Zest of 1 organic lemon (or use lime for a different flavour)
  • ¾ tablespoon of cumquat jam
  • 2 teaspoons maple syrup
  • 2 large dried figs – organic if possible, stems removed & thinly sliced
  • ¼ cup walnuts (or nut of your choice), roughly chopped
  • Egg white for brushing


  • Pre heat oven to 170 degrees celsius
  • Line baking tray with baking paper
  • In a processor, add almond meal, psyllium, arrowroot powder, baking powder, baking soda and blend well
  • Add maple syrup, spices and zest until you have a dough like substance
  • Take out of blender and mix in the figs by hand and then add in the nuts
  • Form dough into a long log (about 8cm wide and 25cm long)
  • Brush the egg white over the log
  • Bake until golden brown – 15-20 minutes (keep your eye on it!)
  • Remove from oven and allow to cool
  • Cut the log into 0.5 cm slices or whatever size is easy for you – a serrated knife is best
  • Place slices on oven tray with paper & return to oven for 5 minutes on each side at 120 degrees
  • Allow to cool & serve with your favourite herbal tea
  • Enjoy!