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Almond Flour Biscotti with Dark Chocolate and Roasted Almonds Recipe

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★★★★★

4.5 from 137 reviews

Deliciously crunchy Almond Flour Biscotti, naturally gluten-free and sweetened with unrefined cane sugar. These biscotti are perfect for dipping in coffee or tea, enhanced with a touch of almond extract and dark chocolate coating with roasted almonds for added texture and flavor.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups Almond Flour
  • 2 tablespoons Arrowroot Flour
  • 2/3 cup Unrefined Cane Sugar
  • 1 teaspoon Baking Powder

Wet Ingredients

  • 1 tablespoon Melted Coconut Oil
  • 2 tablespoons lukewarm Water (plus extra as needed)
  • 1/2 teaspoon Almond Extract

For Chocolate Coating and Topping

  • 1/2 cup Dark Chocolate Chips
  • 1 teaspoon Coconut Oil
  • 1/4 cup Roasted Almonds (chopped)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray with cooking oil to prevent sticking.
  2. Mix Dry and Wet Ingredients: In a large bowl, combine almond flour, arrowroot flour, unrefined cane sugar, and baking powder. Add the melted coconut oil, lukewarm water, and almond extract, stirring well with a spatula until a crumbly dough forms.
  3. Knead Dough: Lightly oil your hands with coconut oil and knead the mixture to form a dough ball. Adjust texture by adding more water (1 teaspoon at a time) if too dry or a bit more almond flour if too wet. Aim for a sticky but workable dough.
  4. Shape Dough: Place the dough ball in the center of the prepared baking sheet. Either oil your hands or put another parchment paper sheet on top, then press and shape the dough into a flat log roughly 8 inches (20 cm) long and 4.3 inches (11 cm) wide.
  5. Bake the Log: Remove the top parchment paper and bake the biscotti log on the center rack for 20 minutes at 350 °F (180 °C), until the log is dark brown.
  6. Cool the Log: Remove from oven and allow the biscotti log to cool at room temperature for 1 hour until it can be handled without burning.
  7. Freeze Log: Transfer the log onto a plate using the parchment paper and place it in the freezer for 15 minutes to harden.
  8. Slice Biscotti: Remove from freezer, keep on parchment on a chopping board, and slice the log crosswise into approximately eleven sticks using a long, sharp knife.
  9. Lower Oven Temperature: Reduce oven temperature to 275 °F (135 °C).
  10. Bake Biscotti Again: Place the sliced biscotti on the baking sheet cut side up and bake for another 25 minutes at 275 °F (135 °C) until golden brown.
  11. Cool Before Decorating: Let biscotti cool on the baking sheet at room temperature for 10 minutes, then transfer to a cooling rack completely.
  12. Melt Chocolate Coating: In a microwave-safe bowl, melt dark chocolate chips and coconut oil in 30-second intervals, stirring each time until smooth and fully melted.
  13. Dip Biscotti: Dip half of each cooled biscotti into the melted chocolate and place back onto a parchment-lined plate.
  14. Add Almond Topping: Sprinkle chopped roasted almonds over the chocolate-dipped sides for added crunch and flavor.
  15. Harden Chocolate: Place the chocolate-coated biscotti in the freezer for 10-14 minutes to set the chocolate shell.

Notes

  • If the dough is too crumbly or dry, add water gradually to help bind it better.
  • You can substitute arrowroot flour with cornstarch if unavailable.
  • To keep biscotti extra crunchy, ensure they are fully cooled before storing in an airtight container.
  • Dark chocolate can be replaced with semi-sweet or milk chocolate according to preference.
  • Store biscotti in a cool, dry place and consume within 1 week for best freshness.

Keywords: almond flour biscotti, gluten free biscotti, almond extract biscotti, chocolate dipped biscotti, low carb biscotti, crunchy biscotti

Find it online: https://spiceupwithsophie.com/almond-flour-biscotti-with-dark-chocolate-and-roasted-almonds-recipe/