This is a very simple, basic and oh-so delicious gluten-free and dairy-free biscotti recipe. It's a classic and if you have never made this, you must give it a try.
I am on the onset of a sugar-free life, or month. We shall see what happens. But in light of loading up my life with awesome fats, I am also in the process of unloading my sweet tooth. So why not welcome in a new day with one last hoorah of awesomeness with this classic recipe. This cookie is one of my all time favourites.
No, this recipe isn't ketogenic, paleo, vegan, or raw. It's a cookie. And sometimes, we just want our cookies to be cookies - not breakfast, not a granola bar disguised as a cookie, not junk food dressed up as health food. It's a cookie made with whole, unprocessed ingredients and it's delicious.
When I first shared this recipe back in February 2009, I was a spritely 29 years old and this blog was in its infancy, and I was super jazzed anytime anything I made actually worked. Where many of my recipes I have tinkered with and changed, this one has remained the same.
Biscotti is best when a little dry, a little crumbly and delicious meltable when dipped into a hot drink. This fits with all of those requirements. I also love that once you make it once, you can customize however you like. Maybe swapping the orange zest for lemon and adding in some poppyseeds. Or perhaps making it chocolate with a little raw cacao powder. Throw in some dried tart cherries and pistachios and what? Yes, we have another winner.
The key to treats? Make them yourself and at least then you know just what you're getting, the amount of sweetener, the quality of the fat and an appropriate sized portion. This is usually the time in a dessert post where I say you should leave one or two out and freeze the rest to keep you from eating too many, but these are pretty awesome frozen too.
- ½ cup raw almonds
- ⅔ cup gluten-free flour blend (I like Bob's Redmill)
- ½ cup tapioca or arrowroot starch
- ¼ cup sucanat
- ¼ cup honey
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1½ Tbs chopped orange zest
- 2 eggs
- ¼ cup semi sweet chocolate chunks
- 1 tsp coconut oil
- Preheat oven to 350.
- In a food processor, grind almonds to a coarse meal.
- Add remaining ingredients and process until forms into a ball.
- Scrape out dough and press onto parchment paper lined cookie sheet. Form into a rectangle about 3-4 inches wide and about 12 inches long.
- Bake for 25 minutes.
- Remove from oven and allow to cool just enough to be able to handle and then slice into long 1 inch wide pieces.
- Arrange on cookie sheet so will bake evenly and return to oven for another 10 minutes.
- After ten minutes, turn oven off and open oven door slightly. Leave cookies in to continue to dry out.
- Remove from oven and allow to cool completely.