Chocolate-Chip Biscotti

 

April-May 2014 042This recipe, surprisingly, is gluten-free . . .

Chocolate-Chip Biscotti
Makes about a dozen
2 cups blanched almond flour
1/3 cup  + 1 tablespoon arrowroot flour
2 teaspoons baking powder
½ teaspoon sea salt
1 egg
1/3 cup maple syrup
1 teaspoon vanilla extract
1 cup dark chocolate chips
2 tablespoons palm shortening

Combine the almond flour, 1/3 cup of arrowroot flour, salt, and baking soda in a medium bowl.April-May 2014 006

Add the egg, maple syrup, and vanilla extract and stir until combined. Fold in the remaining 1 tablespoon of arrowroot flour.April-May 2014 010

Fold in the chocolate chips.

April-May 2014 016

Form the dough into a rectangle and place on a parchment- or Silpat-lined baking sheet.April-May 2014 017

Bake at 350° F for 15-18 minutes.April-May 2014 021

Let cool for an hour and cut into one inch-wide strips. Be careful, as the dough is fragile at this time. Place cut pieces flat on the lined baking sheet.April-May 2014 023

Set the oven to 350° F, and bake biscotti for an additional 20 minutes. Reduce the oven temperature to 250° F and bake for an additional 20 minutes or until desired crispness. This will bring the total cooking time to 55 minutes. Allow the biscotti to harden before serving—or until just cool enough to eat. (I could not wait to taste these delicious treats.)

NOTE: The original recipe calls to melt the remaining chocolate and shortening in a double boiler until melted and them drizzle over the baked biscotti.  I opted to add the full cup of chips into the batter and forego the drizzle.April-May 2014 036

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2 responses to “Chocolate-Chip Biscotti

  1. Mmm these look delicious and I love the chocolate chips in there.

  2. Pingback: Last-Minute Gift Ideas | Thyme with Sage

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