Orange Almond Biscotti
 
Prep time
Cook time
Total time
 
A simple and delicious gluten-free and dairy-free biscotti recipe.
Created for you by:
Recipe type: Dessert
Yield: 12
Ingredients
For the Cookies
  • 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
For the Chocolate Dip
  • ¼ cup semi sweet chocolate chunks
  • 1 tsp coconut oil
Make It Like So
For the Cookies
  1. Preheat oven to 350.
  2. In a food processor, grind almonds to a coarse meal.
  3. Add remaining ingredients and process until forms into a ball.
  4. 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.
  5. Bake for 25 minutes.
  6. Remove from oven and allow to cool just enough to be able to handle and then slice into long 1 inch wide pieces.
  7. Arrange on cookie sheet so will bake evenly and return to oven for another 10 minutes.
  8. After ten minutes, turn oven off and open oven door slightly. Leave cookies in to continue to dry out.
  9. Remove from oven and allow to cool completely.
Chocolate Dip
  1. Melt chocolate and coconut oil together over low heat. Transfer to a small pyrex and dip cookies in (can also just drizzle over top).
  2. Transfer to fridge to allow chocolate to harden.
  3. Enjoy with a cup of Turmeric Tea or UnCoffee
Recipe by Meghan Telpner at https://www.meghantelpner.com/blog/orange-almond-biscotti-recipe/