This recipe got rave reviews from friends and family. I’ve made them twice already this week and they are already all gone. These little treats are perfect as a snack with a cup of coffee, with breakfast… or anytime really.
When I was on vacation this past week a found a cute little kitchen store and bought a biscotti pan and a french bread pan. Turns out, you can’t make french bread without a french bread pan but you can make biscotti without a biscotti pan. Many people form the dough into a log about 12 inches long and 3 inches wide on a parchment lined baking sheet, then cut it on the diagonal. I have not tried this method with this particular recipe so cannot guarantee that it would work. My dough seems a bit too wet for this method to work, but it might. I would probably use a loaf pan to bake the biscotti and just adjust the baking time. But again, I can’t guarantee this either. Or, you could just use a biscotti pan (see link at bottom of page) and know that the recipe will turn out perfect! 🙂
Chocolate Chip Almond Biscotti
- 1¼ C blanched almond flour
- ½ C + 1 Tbsp tapioca flour
- ¼ tsp xanthan gum
- 2 Tbsp Earth Balance (vegan) butter, softened
- ¼ C granulated sugar
- ¼ C brown sugar
- 2 eggs
- ½ tsp vanilla
- ½ tsp almond extract
- ¼ C gluten free quick cooking oats
- ¾ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ C mini chocolate chips, casein free
- ½ C chopped almonds
- Preheat oven to 350 degrees.
- Soften the butter by placing it in the microwave for 10-15 seconds.
- Beat the butter and sugars until fluffy.
- Add the eggs, vanilla, and almond extracts and beat until well blended.
- In a medium-sized bowl, combine the oatmeal, baking powder, baking soda, salt, chocolate chips, and nuts.
- Stir into the egg mixture.
- Add in the almond flour, tapioca flour, and xanthan gum. It may take a few minutes to combine.
- Transfer to the biscotti pan and bake for 12-15 minutes, or until golden brown.
- Allow to cool at least 10 minutes on a wire rack and reduce the oven temperature to 225 degrees. Then cut the biscotti into ½ to1 inches slices using a sharp knife.
- Transfer to a baking sheet, cut side down. At this point the biscotti is still pretty soft so be careful transferring them. Then, bake an additional 50-60 minutes, or until crispy.