Around the holidays I love to bake. I mean, who doesn’t right? It’s that time of year. This year I wanted to develop a new biscotti recipe. I already had an oatmeal biscotti recipe that people love, but I love variety. So this time I decided to try an almond-based one with espresso. After my first batch, I just knew it needed chocolate too.

Almond-Espresso Biscotti Recipe

You will need room-temperature almond flour, tapioca flour, cinnamon, baking powder, salt, espresso powder, honey, eggs, vanilla, allergy-friendly chocolate chips, and almond slivers (for a crunch).  Room temperature ingredients (including eggs) are super important for the texture and how well it bakes. If you decide to use cold ingredients I cannot guarantee the texture or how it bakes.

Preheat your oven to 325.

You will first toast the almond silvers. You will let them cool while you’re preheating the oven and creating the dough. Combine all dry ingredients into a large mixing bowl and mix together. In a smaller mixing bowl, you’ll mix together the honey, eggs, and vanilla. Make your dry ingredients into a bowl shape with a hollow middle. Add the wet ingredients and cooled toasted almond slivers into that hollow middle and use a baking spatula to gently fold in the flour until thoroughly mixed. You do not want to overmix the dough. Gluten-free baking isn’t forgiving when overmixed.

Form into a flattened loaf, place on a parchment paper or silicone-lined baking sheet, and bake for 30 minutes.

Remove from the oven and let cool completely (ideally overnight). Once cooled, slice then bake each side for 10 minutes at 325. Let cool again.

Once cooled, melt the chocolate and dip the ends into a bowl of melted chocolate. Or you can drizzle. Or pour-over. Whatever you feel like doing. Pair with coffee and enjoy!