{"id":28198,"date":"2022-12-21T20:43:06","date_gmt":"2022-12-21T20:43:06","guid":{"rendered":"https:\/\/www.roadtolivingwhole.com\/?p=28198"},"modified":"2022-12-21T20:52:00","modified_gmt":"2022-12-21T20:52:00","slug":"chocolate-dipped-almond-espresso-biscotti","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/chocolate-dipped-almond-espresso-biscotti\/","title":{"rendered":"Chocolate Dipped Almond-Espresso Biscotti (Gluten-Free and Paleo)"},"content":{"rendered":"

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<\/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>\n

Almond-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

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Chocolate Dipped Almond-Espresso Biscotti<\/h2>\n
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Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings <\/span>10<\/span> slices<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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