Chocolate-Dipped Orange and Almond Biscotti

Biscotti - 4

Sunday mornings were made for dipping a biscotti cookie in a perfect cup of hot tea or coffee. But finding a good gluten-free and vegan option to purchase is nearly impossible! When our cravings and dietary restrictions come to such an impasse, we elect to making our own versions. Living and eating with dietary restrictions doesn’t mean you have to miss out on all the delicious treats life has to offer… it just means you need a little creativity in the kitchen! As with all of our recipes, this one can be altered to fit your dietary needs and flavor preferences. Choose your favorite nut or fruit combinations, just keep the dry to wet ratio consistent.

 

    IngredientsBiscotti - 2

    • 1.5 cups Almond Flour
    • 1 teaspoon Tapioca Starch
    • ½ teaspoon Baking Soda
    • ¼ teaspoon Salt
    • ¼ cup Honey
    • ¼ cup Sliced Almonds
    • ¼ cup of Mini Chocolate Chips (Enjoy Life brand) + ½ cup more for dipping
    • 3 tablespoon Freshly Squeezed Orange Juice
    • 2 tablespoon Orange Zest (approximately 2 oranges)

    Biscotti - 6Instructions

    1. Preheat oven to 350°F
    2. Combine almond flour, tapioca starch, baking soda, and salt.
    3. Add honey, orange juice and orange zest, blend until dough forms a ball.
    4. By hand, mix in sliced almonds and mini chocolate chips.
    5. Form dough into logs, approximately 2 inches x 10 inches. Place logs on a parchment-lined baking sheet.
    6. Bake for 15-20 minutes, until each log is lightly brown and firm to the touch.
    7. Remove from oven, cool for 1 hour.
    8. Once cool, cut the log into ½ inch slices.
    9. Bake biscotti at 250°F, cook for 20 minutes carefully turning biscotti halfway through baking to ensure even cooking.
    10. Turn oven off and allow biscotti to cool.
    11. Once cool, heat ½ cup of mini chocolate chips in the microwave until melted, stirring every 30-45 seconds.
    12. Dip each cookie in chocolate and allow it to harden on parchment paper.

    Alternatives

    • Vegan and Low-FODMAP option: Replace the honey with maple syrup.
    • Ketosis option: Replace honey with xylitol.

     Tips

    • This recipe is preferably made in a food processor, but if you don’t have one or you don’t have one that is large enough, then a stand mixer/hand mixer will work just fine.

     

    Previous Post

    Next Post

    Thoughts? Questions? We want to hear from you!!