oatmeal biscotti recipe<\/a> 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.<\/p>\nAlmond-Espresso Biscotti Recipe<\/h2>\n
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).\u00a0 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.<\/p>\n
Preheat your oven to 325.<\/p>\n
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.<\/p>\n
Form into a flattened loaf, place on a parchment paper or silicone-lined baking sheet, and bake for 30 minutes.<\/p>\n
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.<\/p>\n
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!<\/p>\n