Description
A simple and delicious gluten-free and dairy-free biscotti recipe.
Ingredients
Scale
For the Cookies
- 1/2 cup raw almonds
- 2/3 cup gluten-free flour blend (I like Bob’s Redmill)
- 1/2 cup tapioca or arrowroot starch
- 1/4 cup sucanat
- 1/4 cup honey
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 Tbs chopped orange zest
- 2 eggs
For the Chocolate Dip
- 1/4 cup semi sweet chocolate chunks
- 1 tsp coconut oil
Instructions
For the Cookies
- 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.
Chocolate Dip
- Melt chocolate and coconut oil together over low heat. Transfer to a small pyrex and dip cookies in (can also just drizzle over top).
- Transfer to fridge to allow chocolate to harden.
- Enjoy with a cup of Turmeric Tea or UnCoffee
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert