Name: Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe
Prep time: 15 min
Cook time: 45 min
Total time: PT-492622H29M48S
Cuisine: Italian
Ingredients: 1 3/4 cups Almond Flour; 2 tablespoons Arrowroot Flour; 2/3 cup Unrefined Cane Sugar; 1 teaspoon Baking Powder; 1/2 cup Dark Chocolate Chips; 1/4 cup Roasted Almonds, chopped; 1 tablespoon Melted Coconut Oil + 1 teaspoon for mixing; 2 tablespoons Water (lukewarm, not cold); 1/2 teaspoon Almond Extract

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Introduction

These almond flour biscotti are a delightful gluten-free treat, perfectly crunchy and subtly sweet. The addition of dark chocolate and roasted almonds adds a lovely touch of indulgence that’s perfect for your coffee or tea time.

A white plate lined with parchment paper holds seven long, rectangular biscotti arranged in a small pile. Each biscotti is golden brown with a rough, crunchy texture and is dipped halfway in dark, glossy chocolate. The chocolate-covered ends are sprinkled with chopped almonds, adding a mix of light beige and brown pieces on the dark chocolate. In the background, to the left, there is a clear glass filled with creamy white milk. Surrounding the plate are green pine branches and red Christmas-themed decorations with a soft white marbled surface underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups Almond Flour
2 tablespoons Arrowroot Flour
2/3 cup Unrefined Cane Sugar
1 tablespoon Melted Coconut Oil
2 tablespoons Water (lukewarm, not cold)
1 teaspoon Baking Powder
1/2 teaspoon Almond Extract
1/2 cup Dark Chocolate Chips
1 teaspoon Coconut Oil
1/4 cup Roasted Almonds (chopped)

Instructions

Step 1: Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray or oil it. Set aside.
Step 2: In a large mixing bowl, combine almond flour, arrowroot flour, cane sugar, baking powder, melted coconut oil, lukewarm water, and almond extract.
Step 3: Stir initially with a rubber spatula until the mixture starts to become crumbly. Then oil your hands with coconut oil and knead the ingredients together to form a sticky dough ball.
Step 4: If dough is too dry, add water one teaspoon at a time; if too wet, sprinkle more almond flour. Aim for a sticky but manageable dough.
Step 5: Place the dough ball in the center of the prepared baking sheet.
Step 6: Oil your hands or cover the dough with another piece of parchment paper. Press and shape it into an 8-inch (20 cm) long and 4.3-inch (11 cm) wide log.
Step 7: Remove the top parchment paper and bake the log on the center rack for 20 minutes until dark brown.
Step 8: Remove from the oven and cool for 1 hour at room temperature until cool enough to handle without burning.
Step 9: Use the parchment paper to transfer the log onto a plate and freeze for 15 minutes to harden.
Step 10: Remove from freezer, place on a chopping board with parchment paper, and slice the log crosswise into long sticks using a sharp knife. You should get about 11 biscotti.
Step 11: Reduce oven temperature to 275 °F (135 °C). Place the sliced biscotti on the baking sheet cut side up, standing on their sides.
Step 12: Bake for another 25 minutes until golden brown and crisp.
Step 13: Let the biscotti cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
Step 14: To decorate, melt dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Step 15: Dip half of each cooled biscotti into the melted chocolate, then place on parchment paper.
Step 16: Sprinkle chopped roasted almonds onto the chocolate side for added crunch.
Step 17: Place the coated biscotti in the freezer for 10 to 14 minutes to set the chocolate shell.

Tips & Variations

For a citrus twist, add a teaspoon of orange zest to the dough for extra brightness.
Substitute arrowroot flour with cornstarch if unavailable, keeping the quantity the same.
Use your favorite nuts instead of almonds for a different crunch and flavor.
Ensure the water is lukewarm to help the dough bind smoothly without activating the coconut oil to harden.

Storage

Store biscotti in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage. To refresh their crispness, warm in an oven at 300 °F (150 °C) for 5 minutes before serving.

How to Serve

The image shows several long biscotti cookies arranged closely on a white plate covered with white parchment paper. Each biscuit is partially dipped in dark chocolate and topped with chopped nuts, giving the dipped ends a rough texture with off-white and brown nut pieces scattered unevenly. The upper parts of the biscotti are golden brown with a crisp, slightly cracked surface. Behind the plate, there is a clear glass filled with creamy white milk, and some green and red holiday-themed plants add a festive touch. The entire setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe nut-free?

This biscotti relies on almond flour for texture and flavor, so nut-free substitutions are challenging. However, you may try using oat flour or a gluten-free flour blend, but results will vary.

How do I know when biscotti is done baking?

The first bake should result in a firm, browned log. After slicing, the biscotti should be golden and crisp following the second bake. They should feel dry and snap easily when fully done.