Chocolate Almond Biscotti (Vegan and Gluten-free)

Plate full of chocolate biscotti with chocolate chips and almond slivers.

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Chocolate Almond Biscotti (Vegan and Gluten-free)

Chocolate Almond Biscotti with chocolate chips and sliced almonds....they're crunchy and chocolatey, decadent and delicious. Plus, they're refined sugar-free, vegan and gluten-free so everyone can enjoy them.

Prep Time5

Cook Time50

Slice and Flip5

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 169kcal

Author: Debra Klein

Equipment

Ingredients

2 ½ cups blanched almond flour
¼ cup cacao powder
2 teaspoon baking powder
½ cup unsweetened applesauce
⅓ cup pure maple syrup
1 teaspoon vanilla extract
¼ cup sliced almonds
¼ cup dark chocolate chips

Instructions

Preheat oven to 350 and line baking sheet with parchment paper
In a medium sized bowl, use a fork to mix together almond flour, cacao powder and baking powder.
In a glass measuring cup, mix together applesauce, maple syrup and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix well.
Stir in the chocolate chips and sliced almonds.
Turn out onto the parchment lined baking tray. Wet your hands and then use them to form biscotti dough into a log approximately 4" wide and 12" long. The key indicator to look for is that the log of dough should be less than ½" thick.
Bake in preheated oven for 30 minutes.
Remove from oven, turn temperature down to 325 and carefully lift parchment onto a cutting board. Cut into even slices about ¾" wide---or whatever you can manage.
Turn biscotti slices onto their sides and then return to oven for 10 minutes.
Flip biscotti onto other side and return to oven for 10 minutes.
Cool completely before storing in an airtight container. Leave at room temperature for a week or transfer to the freezer for up to 3 months.

Notes

Nutrition information was calculated based on one biscotti equal to one serving and the recipe yielding 14 biscotti cookies.

Nutrition