Hazelnut (or Almond Flour) Chocolate Covered Biscotti

IMG_1631

This came out GREAT.

A crunchy, nutty, mild sweet flavor that was satisfying with tea.

You can use ANY type of chocolate, but I prefer DARK and at least 70% cocoa.

My wife likes the milk chocolate, but I keep telling her it is not as healthy, nor does it have any of the health benefits of dark chocolate. I will keep trying to convince her!

I ran out of hazelnut flour and added almond flour.

It will taste just as good with ALL almond flour.

Remember, you DO NOT have to spend extra money for the nut flours.

Buy the RAW NUTS and grind them yourself in a food processor or coffee grinder.

In addition, I could not find white chia seeds and used the regular black ones.

Still awesome.

Recipe says 7 cookies. I made them smaller and had about 15 total.

HAZELNUT GLUTEN-FREE BISCOTTI

Based on a recipe in The Paleo Chcoolate Lovers’ Cookbook
gluten-free, grain-free, dairy-free, egg-free

Dry:
2 cups (283 g) hazelnut flour
2 tablespoons (17 g) arrowroot flour
1/2 teaspoon baking soda
1 tablespoon white chia seed meal

Wet:
1/4 cup applesauce with no added sugar
optional: 1/8 teaspoon vanilla liquid stevia

To Dip:
3 oz dairy-free dark chocolate, melted

1. Preheat your oven to 300°F.
2. In a mixing bowl, whisk together the dry ingredients.
3. Add the wet ingredients, and combine with an electric mixer until the mixture becomes sticky.
4. Line a baking sheet with unbleached parchment paper. Use wet hands to shape the dough into a 4 & 1/2″ x 8″ log on top of the paper.
5. Bake the log for 25 minutes. Remove the baking sheet from the oven, and allow the log to cool for about 1 hour.
6. Preheat your oven to 250°F. Using a serrated knife, slice the biscotti on the diagonal into 1″ strips. Carefully lay the strips on their sides, and bake them for 25 minutes.
7. Gently flip them over, and bake them for 25 minutes on the other side.
8. Turn off the oven, but leave the biscotti in the oven for another hour.
9. Remove the biscotti from the oven, and leave them on the baking sheet to cool.
10. Freeze the biscotti for 1 hour before dipping them in the melted chocolate. (This helps the chocolate dry faster and drip less.)

To assemble:
1. Pour the melted chocolate into a tall, skinny glass. Dip the cold biscotti into the chocolate, starting with the longest pieces.
2. Hold the biscotti until the chocolate dries.
3. Place the dipped biscotti on unbleached parchment paper to dry.
4. Store the biscotti on the counter, lightly covered with a kitchen towel, for up to a few days.
5. My favorite way to eat them, however, is straight from the freezer. If you freeze them, keep them wrapped in parchment paper inside a sealed bag.

Makes about 7 cookie

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