Gluten-Free Almond Biscotti
1 hour 15 minutes
2 large eggs
1/4 cup maple syrup
1 teaspoon vanilla extract
1/3 cup coconut oil
1.5 teaspoons almond extract
1 tablespoon orange zest
3 1/2 cups ground almond flour (not almond meal)
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup slivered almonds
1/8 teaspoon salt
3/4 cup dark chocolate chips
1/8 teaspoon coarse sea salt
2 teaspoons orange zest
Preheat oven to 340º and lay parchment paper on a cookie sheet.
Mix together dry ingredients in a bowl, set aside.
Next, place wet ingredients (minus the coconut oil) in a large both and slowly mix together with a hand mixer.
Add dry ingredients to wet ingredients and mix again. Finally, add coconut oil and mix until everything is combined.
Split the dough in half and form into logs about 4 inches wide and 1/2 to 3/4 of an inch thick.
Bake for 20-25 minutes.
When the logs are golden brown on the edges, remove from oven and let cool for 15min. Reduce oven temperature to 300º.
Once cooled (it is VERY important that they are cool), cut loaves evenly into 1/2 – 3/4 inch cookies.
Place back on cookie sheet and bake for another 20-30 minutes, depending on how crunchy you would like your biscotti.
Remove from oven, let cool for 30 minutes.
Dip in melted chocolate and sprinkle on orange zest, sea salt, and slivered almonds.