Enjoy this Choc Dipped Almond Biscotti for a perfect snack! It’s vegan and gluten free, has no added oils or refined sugars and is super easy to make. Almond Biscotti are great to keep on hand for when you need a little somethin!! Dip or drizzle biscotti with dark chocolate to make them extra decadent.
Since switching to a gluten free diet biscotti was something I really missed. As the winter months crept in I’d find myself drinking more hot milky tea and coffee. I’d be searching the cupboards for something slightly sweet and crunchy for dipping!
Enter this Almond Biscotti, it’s easy to make and uses everyday ingredients that I always have on hand.
Ingredients for Almond Biscotti
- Almond Meal – for a flavour packed biscotti, almond meal makes up the bulk of the flour mix. The natural fat content of the almonds helps to keep the Almond Biscotti fresh without adding a refined oil.
- Tapioca Flour – adding Tapioca Flour to the dough helps to bind the ingredients and provide that much needed crunch.
- Bi-Carb Soda – Also known as Baking Soda, adds a little lightness to the mix.
- Salt – Balances out the sweet and pairs wonderfully with dark chocolate.
- Cinnamon – Adds a nice warm flavour to the Almond Biscotti, perfect for the cooler weather. Feel free to leave out or add other spices like nutmeg or ginger.
- Maple Syrup – I love the flavour provided by using maple syrup as a sweetener. You could try another liquid sweetener such as rice malt syrup.
- Soy Milk – I use soy milk because it’s the one I always have in the fridge, use your favourite plant-based milk.
- Vanilla Extract – I love to use Fairtrade Queen Vanilla Extract.
- Almonds – Roughly chopped Almonds for some extra crunch!
- Vegan Dark Chocolate – Use your favourite Dark Chocolate. I use a dark couverture chocolate and temper it. If you are unsure of the tempering process, and don’t want to try it, then mixing a little melted coconut oil to your melted chocolate will allow it to set nicely without being tempered.
If you accidentally get water in your chocolate it will seize and you will not be able to use it for dipping or piping. In this instance save chocolate to use in baking or making ganache, do not throw it out. Unless you burn chocolate it can always be used for something else.
Making Biscotti
When shaping the uncooked Biscotti into a rectangle, using slightly damp hands will help to prevent the dough from sticking.
Biscotti is a twice baked biscuit. After baking the first time ensure to cool completely before cutting into slices. This will help to keep it’s shape, if you cut too soon you may find the edges crumble and fall apart.
When baking the second time arrange the pieces cut sides up so they can toast and get that nice crunch you want from biscotti.
They will continue to get extra crunchy once removed from the oven, however you want to ensure it has some crunchiness before you finish baking.
Storing
Almond Biscotti keep really well in an airtight container for up to two weeks. Ensure the container is truly airtight, even better if you have one of those food safe moisture absorbing sachets, pop that in with it. If your Almond Biscotti softens due to improper storage you can put it back into a warm oven until it crunches back up, however this will be hard if it is covered in chocolate!
Looking for more easy baking ideas try:
Chocolate Orange Spice Muffins
Contact
If you have any comments or question on how to make this, leave a comment in the comments sections below!
If you made this and share on Instagram I would love to see, so please tag @sweeterwithdates and #sweeterwithdates.
choc dipped almond biscotti
Equipment
- Mixing Bowl
- Measuring Spoons and Cups
- Baking Trays
- Sharp Bread Knife
Ingredients
- 2 cups almond meal
- 3 tablespoons tapioca flour
- 1/2 teaspoon bi-carb soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 cup maple syrup
- 3 tablespoons plant-based milk I used soy milk
- 1 teaspoon vanilla extract
- 1/2 cup almonds, roughly chopped
- 90-100 grams vegan dark chocolate optional
Instructions
- Preheat oven to 180°C/350°F
- Line a baking tray with baking paper or use a silicon baking mat.
- In a mixing bowl combine almond meal, tapioca flour, bi-carb soda, salt and cinnamon.
- Add maple syrup, milk and vanilla extract.
- Mix until just combined, then fold in chopped almonds.
- On your prepared baking tray, form the dough into a rectangle approx. 27cm x 10cm. This will be easier with dampened hands.
- Bake for approx. 20 mins, or until lightly browned and firm to touch.
- Remove from the oven and allow to cool completely.
- Now, heat oven to 120°C/250°F.
- Using a sharp knife, cut the biscotti into 1.5cm thick slices.
- Place the slices onto a lined baking tray cut side down and bake for 15-20 minutes.
- Turn each slice over and bake for another 15-20 minutes.
- Turn the oven off and allow the biscotti to cool in the oven.
- The biscotti should be crunchy.
- Optional: Temper the dark chocolate and dip the end of each biscotti into chocolate allowing the excess to drip off. Or drizzle chocolate over each piece. Sprinkle with a little sea salt before the chocolate sets.
Notes
Chocolate
If you are unsure of the tempering process, and don't want to try it, mixing a tablespoon of melted coconut oil into your melted chocolate will allow it to set nicely without being tempered.If you accidentally get water in your chocolate it will seize and you will not be able to use it for dipping or piping. In this instance save the chocolate to use in baking or making ganache, do not throw it out. Unless you burn chocolate it can always be used for something else.
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