choc dipped almond biscotti
Enjoy this 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.
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.