Licorice and Fig Biscotti - alive magazine

Ingredients

• 1 1/2 cups (350 mL) toasted whole almonds, divided
• 3/4 cup (180 mL) palm sugar
• 1 cup (250 mL) light spelt flour
• 1 cup (250 mL) brown rice flour
• 2 to 3 tsp (10 to 15 mL) anise seeds or fennel seeds
• 1 Tbsp (15 mL) baking powder
• 1/4 tsp (1 mL) salt
• 3 large free-range eggs
• 1 tsp (5 mL) vanilla extract
• 1 cup (250 mL) chopped dried figs