Gluten Free Almond Biscotti
Classic Italian almond biscotti, or cantucci, are made gluten-free and vegan with almond flour. These crunchy, lightly sweet cookies are perfect for dipping in coffee or as a holiday gift.
Instructions
- 1
Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone liner.
- 2
In a medium bowl, whisk together the almond flour (2.25 cups), arrowroot starch (5 tbsp), baking powder (1 tbsp), salt (0.25 tsp), and sugar (0.5 cup).
- 3
Add the replacer (2 egg), coconut oil (2 tbsp), and vanilla (1 tsp) to the dry mixture. Combine with a spatula or hands until a dough forms. If too dry, add a few drops of [water]. Fold in the almonds (0.67 cup).
- 4
Form the dough into two 3-inch wide logs on the prepared cookie sheet. Leave a few inches between logs. Bake for minutes (30).
- 5
Remove from oven and let rest for minutes (10). Reduce oven temperature to 275°F (135°C). Slice logs on the bias into 0.5-inch slices. Place on the cookie sheet and bake for another minutes (20). Let cool completely.
- 6
(Optional) Melt the dark chocolate (1 cup) over a double boiler or in the microwave, stirring frequently. Dip one side of the cooled biscotti into the melted chocolate and set on a cookie sheet lined with wax paper. Cool in the refrigerator.
Nutrition Facts
Per portion