Be Stitched Baking {Gluten-free Chocolate Almond Biscotti}

If you ask me, biscotti usually looks better than it tastes. You often have to soak it in your drink for 30 seconds before it is edible (soft enough), and then your drink is dirty with bits of soggy biscotti floating around. Sounds delightful, right? Eh…

Flipping through one of my cooking magazines (they are everywhere in my house), I saw a recipe for almond biscotti. It called for almost full cup of refined white sugar and two cups of white flour. No thanks! Here is my take on almond biscotti that hopefully tastes as good as it looks! My version includes cocoa powder and tastes like a lightly sweetened very crispy and crunchy brownie.

{Gluten-free Chocolate Almond Biscotti}

2 c almond flour

1/2 c chopped nuts (here I used almonds, walnuts, and pecans – basically anything on hand)

3/4 c sucanat

1/2 t baking powder

1 T cocoa powder, heaping

1/2 c organic (no sugar added) shredded coconut

1/4 t sea salt

2 eggs

1 t good quality vanilla extract

3-4 ounces good quality dark chocolate, chopped

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a small bowl, combine almond flour, baking powder, cocoa powder, and coconut. Set aside.

In a stand mixer, beat together the eggs, sucanat, and vanilla. Slowly add in the dry ingredients until fully combined. Stir in the chopped nuts and chocolate. Spread batter out evenly on the parchment paper so that it is 1/2 – 3/4 inch thick. It will be messy! Sprinkle a bit more of the shredded coconut on top.

Bake for 25 minutes at 350 degrees. Take out to cut into biscotti bars 1/2 inch wide.

Reduce the oven heat to 325 degrees. Turn the biscotti bars on their sides; bake an additional 15 minutes per side. Biscotti means ‘twice cooked’.