Almond and Coconut Biscuits

For the biscuit dough

100 g almond flour

100 g coconut flour

90 g coconut sugar

2 eggs

A pinch of sea salt

70 g chopped dark chocolate (no added sugar)

For finishing (optional)

A few extra chocolate pieces for sprinkling

Prepare the dough

1. Preheat the oven to 180°C (fan 160°C/Gas 4). Line a baking tray with baking paper.
2. In a large bowl, whisk the eggs lightly, then stir in the coconut sugar until mostly dissolved.
3. Add the almond flour, coconut flour and a pinch of sea salt. Mix until a uniform dough forms — it should be slightly sticky but hold together; if too dry, add a teaspoon of water or a little extra beaten egg.
4. Fold in the chopped dark chocolate, reserving a few pieces to sprinkle on top if desired.

Shape and bake

1. Use a dessert spoon to drop spoonfuls of dough onto the prepared tray, spacing them about 3–4 cm apart. Flatten each slightly with the back of the spoon or your fingers.
2. Sprinkle the reserved chocolate pieces on top of each biscuit.
3. Bake for 10–12 minutes until the edges are lightly golden. Baking time will vary with oven and biscuit size — the biscuits continue to firm as they cool.
4. Remove from the oven and allow to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.