Gluten-free Biscotti

made with almond flour

INGREDIENTS

-almond flour -coconut sugar -baking powder -salt -eggs -extra-virgin olive oil -vanilla extract -almond extract -chocolate chips (optional topping)

1

In a large bowl, whisk the wet ingredients and then add the dry ingredients. Mix with a wooden spoon until dough is formed.

2

Transfer dough to a parchment paper lined baking sheet and form into a log. Bake at 350-degrees F for 25 minutes, or until golden brown.

3

Allow to cool. Then use a serrated knife to carefully slice log into 3/4 inch sized pieces.

4

Return pieces to oven and bake at 300-degrees F for an additional 25 minutes, flipping halfway though. This 2nd bake is what makes them evenly crunchy throughout.

5

If desired, you can melt chocolate chips and drizzle over each piece and then sprinkle with chopped almonds.

Enjoy the sweet crunch and rich flavor of these gluten-free Italian biscotti cookies.  These would make the perfect additional to your holiday cookie tray!

Tips & Notes: - Use a sharp serrated knife for cutting - Biscotti dough is sticky - wet your hands before forming into a log - Biscotti stay fresh in an airtight container for 2 weeks! - Recipe can be customized with your favorite add-ins.

Swipe up to get the recipe for these gluten-free biscotti.