Italian Grain-free Dark Chocolate Dipped Almond Biscotti

by Diya Jain

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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.

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Italian Grain-free Dark Chocolate Dipped Almond Biscotti recipe - How to make Italian Grain-free Dark Chocolate Dipped Almond Biscotti

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 6Makes 1 to 10 serving
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Ingredients

1 1/4 cups almonds (badam) flour
1 tbsp arrowroot (paniphal) flour
1/4 tsp baking soda
1/4 cup agave nectar or honey
1/4 tsp fine sea salt (khada namak)
1 tsp vanilla extract
1/4 cup toasted almonds (badam) , chopped

Method

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.