" Gluten-free Biscotti are twice baked for crunchy, dunkable, and delicious perfection! Made with almond flour for a healthy breakfast, snack or dessert. Dip in chocolate and dust with chopped nuts, sea salt and orange zest for a real treat!"
- Debra Klein
In a medium sized bowl, whisk together almond flour, arrowroot, baking powder and salt. Break up any clumps of almond flour. In a separate, small bowl, whisk together oil, syrup and almond extract.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the hole and gently stir together until everything is well incorporated. Add chopped nuts and orange zest and mix well so they're evenly dispersed.
Turn dough out onto prepared baking tray. Flatten dough to create a long, flat log that is no more than 1/2". Bake for 30 minutes. Remove from oven, and turn temperature down to 325.
Carefully lift parchment off baking tray and onto a cutting board. As soon as it's cool enough to handle, cut into 3/4" slices. Then carefully return to the baking sheet. Place baking tray back in oven for 10 minutes.
Let cool on baking tray for 10 minutes so they start to harden and then carefully transfer to wire rack to finish cooling. Top with any topping of your choice then serve and enjoy!
Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.