This recipe, surprisingly, is gluten-free . . .
Makes about a dozen
2 cups blanched almond flour
1/3 cup + 1 tablespoon arrowroot flour
2 teaspoons baking powder
½ teaspoon sea salt
1/3 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.
Add the egg, maple syrup, and vanilla extract and stir until combined. Fold in the remaining 1 tablespoon of arrowroot flour.
Fold in the chocolate chips.
Form the dough into a rectangle and place on a parchment- or Silpat-lined baking sheet.
Bake at 350° F for 15-18 minutes.
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.
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.
Mmm these look delicious and I love the chocolate chips in there.
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