Gluten free biscotti are cooked twice to make them crispy and hard, just right for dipping in your coffee or tea.
- 2 large eggs
- ½ cup honey
- 1 teaspoon vanilla
- 1 ½ cups almond flour
- 2 tablespoons tapioca flour
- 2 tablespoons cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon Himalayan salt
- 1 cup hazelnut pieces
- ¼ cup melting chocolate
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the eggs, honey, and vanilla together in a medium bowl. Beat with a whisk for 30 seconds, until frothy.
- Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the almonds and stir to combine.
- Place parchment paper on a baking sheet. Spoon out the dough to create a long rectangle, approximately, 4 inches by 12 inches.
- Cook for 20 minutes, or until golden. Remove from the oven and let cool for 1 hour.
- Once cooled, slice the biscotti approximately an inch thick on a slight diagonal and lay them on their side. Turn the oven down to 275 degrees.
- Place the biscotti back in the oven and cook for an additional 15-20 minutes, until crunchy.
- Cool completely. They will harden as they cool.
- Drizzle with melted baking chocolate.
This is a moist batter. You may be tempted to add more flour but don’t do it. Gluten-free cookies need the extra moisture to rise and be airy and light. Too much flour will make them heavy.
When sourcing your nuts for this recipe, read the labels carefully. Many nuts are cross contaminated with wheat. If the package says “may contain wheat” the nuts will not be gluten-free. Choose nuts that are gluten-free. Chocolate, as well, may be cross contiminated with wheat, so be sure your package doesn’t say, “may contain wheat”.