Chocolate Chip Almond Biscotti

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
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Soften the butter by placing it in the microwave for 10-15 seconds.
  3. Beat the butter and sugars until fluffy.
  4. Add the eggs, vanilla, and almond extracts and beat until well blended.
  5. In a medium-sized bowl, combine the oatmeal, baking powder, baking soda, salt, chocolate chips, and nuts.
  6. Stir into the egg mixture.
  7. Add in the almond flour, tapioca flour, and xanthan gum. It may take a few minutes to combine.
  8. Transfer to the biscotti pan and bake for 12-15 minutes, or until golden brown.
  9. 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.
  10. 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.


 

 

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