Go Back

Chocolate Dipped Almond-Espresso Biscotti

Cook Time 30 minutes
Servings 10 slices

Ingredients
  

  • 1 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1 tbsp cinnamon powder
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 2 tbsp espresso powder
  • 1/2 cup honey
  • 2 large eggs room temperature
  • 2 tsp vanilla
  • 1/2 cup toasted almonds
  • semi-sweet chocolate chips I get the allergy friendly kind

Instructions
 

  • Preheat oven to 325.
  • Line baking sheet with parchment paper or a silicone baking sheet.
  • toast almond slivers on your stove top. Remove from heat and let cool while making dough.
  • Add dry ingredients to a large mixing bowl and mix well.
  • Add wet ingredients to medium sized mixing bowl and mix well.
  • Make flour (dry ingredients) into a bowl shape (hollow middle) and add wet ingredients and almond slivers into the "flour bowl."
  • Using a baking spatula, fold dry ingredients into the wet until fully mixed. You can not use a hand mixer or standing mixer to do this. It will over beat and ruin the texture.
  • Form into a flat loaf, and place on your baking sheet.
  • Bake for 30 minutes.
  • Remove from the oven and let cool fully (at least 4 hours or overnight).
  • Cut into slices and toast each side for 10 minutes in the oven at 325.
  • Let cool before dipping into melted chocolate.