Nutty Biscotti

Vegan, Oil-free, Gluten-free

Ingredients:

3 cups almond flour
1/2 cup coconut sugar
4 Tbsps cornstarch, arrowroot or tapioca starch
2 tsps baking powder
½ cup chopped nuts (optional)
2 tsps orange zest
3 Tbsps water

Toppings:

1/2 cup vegan chocolate
¼ cup chopped nuts, unsweetened coconut flakes etc.

Instructions:

Biscotti:

Preheat your oven to 350 ºF and line a baking sheet with parchment paper.
In a large bowl, combine all dry ingredients and orange zest, stirring until thoroughly mixed.
Add water and stir until a pliable but not too wet dough forms.
Place the dough on the parchment paper-lined baking sheet and shape it into a log approximately 10 inches long, 3 1/2 inches wide, and 1 inch thick.
Bake for 25 minutes at 350 ºF. Once baked, remove it from the oven and allow it to cool completely.
Transfer the cooled log to a cutting board and slice it diagonally into 1/2-inch-thick slices using a serrated knife.
Arrange the slices cut side up on the baking sheet and bake at 250 ºF for 20 minutes. Afterward, flip each biscotto over and bake for an additional 10 minutes.
Once done, transfer the biscotti to a wire rack to cool.

Toppings:

Melt the chocolate in a microwave-safe dish in 20-second increments, stirring in between until melted.
Dip the biscotti in the melted chocolate or drizzle it over the biscotti using a spoon. Sprinkle with chopped nuts, coconut flakes, etc.

Enjoy your freshly baked nutty biscotti! Store them in an airtight container at room temperature for up to two weeks or in the freezer for several months.

For those intrigued by etymology, the Italian word "biscotti," singular form "biscotto," originates from Medieval Latin "biscoctum," which translates to "twice-baked."

Mar 16th 2024 Amy J.L. Baker, PhD

Nutty Biscotti

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