Almond Biscotti with Dark Chocolate & Sea Salt (Gluten Free!) |
Author: Adapted from FitFoodieFinds
- DRY
- 3½ cups ground almond flour (not almond meal)
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ cup slivered almonds
- ⅛ teaspoon salt
- WET
- 2 large eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1.5 teaspoons almond extract
- ⅓ cup coconut oil
- CHOCOLATE DRIZZLE
- ¾ cup dark chocolate chips, melted
- maldon salt
- slivered almonds
- Preheat oven to 340º and lay parchment paper on a cookie sheet.
- Mix together dry ingredients in a bowl, set aside.
- Next, place wet ingredients (minus the coconut oil) in a large bowl and slowly mix together with a hand mixer.
- Add dry ingredients to wet ingredients and mix again. Finally, add coconut oil and mix until everything is combined.
- Split the dough in half and form into logs about 4 inches wide and ½ to ¾ of an inch thick.
- Bake for 20-25 minutes.
- When the logs are golden brown on the edges, remove from oven and let cool for 15min. Reduce oven temperature to 300º.
- Once cooled (it is VERY important that they are cool), cut loaves evenly into ½ – ¾ inch cookies.
- Place back on cookie sheet and bake for another 20-30 minutes, depending on how crunchy you would like your biscotti.
- Remove from oven, let cool for 30 minutes.
- Dip in melted chocolate and sprinkle with Maldon salt and chopped almonds.
Recipe by Raisin & Fig at https://www.raisinandfig.com/almond-biscotti-with-dark-chocolate-sea-salt-gluten-free/
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