These easy-to-make, vegan, and gluten-free treats combine chocolate and almonds in an undetectable way. This is the perfect crunchy, sweet, and dippable accompaniment to your favorite warm beverage.
Only ten ingredients are required. Bake some biscotti like the Italians!
How to make gluten-free chocolate almond biscotti
Want to know how to make the best biscotti ever?
- It should be more durable than cookie dough and oil-based rather than butter-found to achieve a crispy texture.
- Double Bake is Essential to Get That Quintessential Crunch.
Rest is easy!
To form the base, you’ll need pantry staples such as coconut butter and cane Sugar. Almond extract gives the almond flavor its signature! Vanilla extract can also be used if you are in a hurry.
We combined rice flour to give the biscotti structure, almond flour to add lightness and a cakey taste, and starch from tapioca to provide crunch and binding. The baking powder makes the biscotti lighter and gives it a slight rise.
We added sea salt and finely chopped chocolate as a final touch. Salt + chocolate = a dream team.
Bake your dough and allow it to cool.
Cut into rectangles using a sharp knife. Flip them over and bake until golden brown.
Why not top it with melted chocolate and flaked almonds??
You can make a batch of these cookies to share with your family and friends during the holiday season (yes, Santa is still a thing we believe in) or keep it all to yourself.
Ingredients
- Cane sugar, organic if you want to be vegan.
- Half a cup of coconut oil
- 1/2 cup applesauce
- 1 tsp of almond extract
- 1 1/4 cups brown rice flour
- 1 cup tapioca starch
- We like Wellbee’s almond flour.
- 2 tsp of baking powder
- Half a teaspoon of sea salt
- Thirteen cups finely sliced semisweet chocolate chunks or chips (as needed, ensure vegan-friendly // We like Enjoy life).
For Toppling optional
- 1/4 cup toasted almond slices
- We want to Enjoy life. 1/4 cup semisweet chocolate chunks or chips, melted
Instructions
- Preheat the oven to 350° F (176° C) and line your baking sheet with parchment.
- Mix sugar and coconut oil in a medium bowl until well combined. Add the almond extract and applesauce. Add the applesauce and almond extract.
- Add the baking powder, salt, and almond flour. Stir until no flour pockets remain. Stir in the chocolate pieces. The dough should be moist and thick.
- Let the dough rest for 5 minutes in the fridge. If it looks a bit oily, that’s fine. It will be less fragile to cut.
- Divide the dough into two equal portions when ready to bake. Each amount should be placed on a baking sheet lined with parchment paper and shaped into long, skinny logs. (3″ wide by 1″ tall) Make sure they are as uniform as possible in size and shape so that they will bake evenly.
- Bake for 28-30 mins – the edges must be golden and the center firm but with some give. Set a 5-minute timer after removing the biscotti.
- If you wait too long, your biscotti will become crumbly. Slice biscotti into 1-inch thick pieces. Use a sharp knife to cut the outer crust until you reach its center. Then, slowly and gently press down until you have missed the biscotti. If the crust begins to separate at this stage, gently press the crust back into the center. Place the biscotti on the baking sheet again and bake for another 8-10 minutes each side until golden brown (16-20 total minutes).
- You can toast optionally sliced almonds for the topping while the biscotti bakes. A small skillet should be heated to medium heat. Toast the almonds in the pan until golden and fragrant. To prevent them from burning, move the almonds frequently around the pan. The almonds toast very quickly.
- Let the biscotti cool after removing it from the oven.
- If you want to drizzle the biscotti (optional), place the chocolate chips in a small metal or glass bowl. Place the bowl carefully on top of a pan with water simmering. Stirring occasionally with a spoon or spatula, heat until the chocolate is melted. In a microwave, you can melt chocolate in 30-second increments in a heatproof bowl. Remove the chocolate from the heat.
- Sprinkle toasted almonds on top after the biscotti has cooled. Place the biscotti on a baking sheet or plate lined with parchment paper so that the chocolate can harden. Put the chocolate in the freezer to speed up setting. If you prefer, leave it at room temperature to cool completely.
- Store covered at room temp for 3-4 days (we found that a large jar works best for storage). The product will keep for up to a month in the freezer if it is well-sealed.
