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Recipe

Gluten Free Chocolate Almond Biscotti

*gluten free

    Author: Lee Hersh

    Ingredients

    • -1C almond meal
    • -1 1/2C gluten free flour mix
    • -1/2t xanthan gum
    • -1t baking powder
    • -2T earth balance, melted
    • -1/3C agave
    • -1/2t almond extract
    • -2 eggs, large
    • -pinch of salt
    • -3T cocoa powder (I only used 2, but next time I’ll use 3)
    • -1/2C slivered almonds
    • -optional slash necessary: dark chocolate chips

    Instructions

    1. 1. Preheat oven to 300F and place a piece of parchment paper on a baking sheet.
    2. 2. In a medium size bowl, using a hand mixer, mix together all wet ingredients.
    3. 3. Then, add dry ingredients and mix again. You will want the texture of the batter to be like cookie dough, not too sticky though! Malleable enough so that you can kneed it.
    4. 4. Break dough into 2 equal parts and create two logs about 12 inches long x 3 inches wide. My logs were about a finger high. Make sense? :)
    5. 5. Bake logs at 300F for ~25 minutes then let cool for 10 minutes.
    6. 6. At a 45 degree angle, cut your pieces of biscotti. I cut about 10 biscotti out of each log.
    7. 7. Even spread biscotti on baking sheet and bake at 300F for 10 minutes. Then, flip biscotti over and bake for another 10 minutes.

    Nutrition

    • Calories: 1387
    • Sugar: 49
    • Sodium: 282
    • Fat: 50
    • Saturated Fat: 26
    • Unsaturated Fat: 18
    • Trans Fat: 0
    • Carbohydrates: 204
    • Protein: 28
    • Cholesterol: 193

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