Italian Grain-free Dark Chocolate Dipped Almond Biscotti
by Diya Jain
This recipe has been viewed 1317 times
These Paleo friendly gluten free treats are a great addition to a high protein breakfast and also perfectly suited for dunking in coffee for an afternoon snack that won’t leave you dragging.
- In a food processor, combine almond flour, arrowroot powder, salt and baking soda.
- Pulse until ingredients are well combined.
- Pulse in agave nectar and lemon zest until the dough forms a ball.
- Remove dough from food processor and work in chopped almonds with your hands.
- Form dough into 2 logs on a parchment paper lined baking sheet.
- Bake at 180°C for 15 minutes, then remove from oven and cool for 1 hour.
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife.
- Spread slices out on a baking sheet and bake at 150°C for 12-15 minutes.
- Remove from oven and allow to cool, set, and become crispy.
- Melt the chocolate over a double boiler or in the microwave in 30-second increments.
- Dip one end of each biscotti into the chocolate, let any excess chocolate drip off. Place the biscotti back on the baking sheet.
- Sprinkle chopped almonds on top of the chocolate. Let the chocolate set.
- Store the cookies in an airtight container.
This recipe was contributed by Diya Jain on 15 Nov 2018
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