Gluten Free Chocolate Dipped Almond Biscotti
These gluten free chocolate dipped almond biscotti are perfectly crunchy and ideal for pairing with your favorite coffee or tea.
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Equipment
- serrated knife
Ingredients
- 2 cups Almond Flour
- 1/2 cup Tapioca Starch
- 1/2 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 tsp Almond Extract
- 3/4 cup Whole Almonds
- 6 oz Semi-Sweet Chocolate Chips
- 1 tsp Coconut Oil
Instructions
- Preheat your oven to 325 degrees F and line a baking sheet with parchment paper. In a large bowl, whisk together almond flour, tapioca starch, granulated sugar, baking powder, and salt.
- In a small bowl, whisk the eggs, vanilla extract, and almond extract together. Pour into the flour mixture and stir with a spatula until a sticky dough forms. Fold in the whole almonds.
- Transfer the dough to the prepared baking sheet. With damp hands, shape it into a log about 12 inches long and 3 inches wide, smoothing the top and sides. The dough will be sticky, so keep your hands damp.
- Bake for 28 to 30 minutes until the log is firm and lightly golden on top. Remove from the oven and let it cool on the baking sheet for 15 minutes. Reduce the oven temperature to 300 degrees F.
- Transfer the log to a cutting board. Using a serrated edge, carefully slice the log diagonally into 1/2-inch thick slices. Lay the slices cut-side down on the parchment-lined baking sheet.
- Bake for 10 minutes, flip each biscotti over, and bake for another 10 minutes until dry and crisp on both sides. Transfer to a wire rack and let cool completely.
- Melt the chocolate chips with coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip one end of each cooled biscotti into the melted chocolate and place back on the parchment paper. Refrigerate for 15 minutes until the chocolate is set.
Servings: 20 pieces
Nutrition
Serving: 1serving | Calories: 170kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g
Calories: 170kcal
Cost: $12