I used to adore a particular locally made biscotti that had a hint of orange flavor and was generously dipped in dark chocolate. Alongside my large-o mocha of sugar and chocolate, it’s no wonder I battled with my weight back then. Now I make my own grain-free treats. They have a shorter ingredient list but all the flavor of the real deal! These yummy, crunchy biscotti are perfect with a cup of tea or coffee on a quiet afternoon. Or so I hear.
DRY INGREDIENTS
¼ cup coconut sugar
1½ cups almond flour
¼ cup coconut flour, sifted
1/3 cup (720 ml) tapioca starch
1/3 cup (720 ml) arrowroot starch, plus more for dusting
½ cup coarsely chopped raw almonds
½ tsp sea salt
WET INGREDIENTS
¼ cup pure maple syrup
½ tsp pure almond extract
2 TBSP (30 ml) orange juice
Zest of 1 orange
¼ cup coconut oil, melted
COATING INGREDIENTS
½ cup chopped dark chocolate or chocolate chips
½ tsp pure vanilla extract
½ tsp orange extract (optional)
2 tsp (10 ml) palm shortening
Makes 8 biscotti
Preheat your oven to 350°F (180°C).
In a coffee grinder or food processor, grind the coconut sugar into a powder.
In a medium-sized bowl, combine the powdered coconut sugar with the almond flour, coconut flour, tapioca starch, arrowroot starch, almonds, and sea salt.
Add the maple syrup, almond extract, orange juice, and orange zest, and blend well with a hand mixer.
Slowly add the coconut oil, and blend again until incorporated.
Let the batter rest for 5 minutes.
Spoon the dough onto a parchment-lined baking sheet. Dust your hands lightly with arrowroot starch to prevent sticking and use your hands to shape the dough into a 1-inch-thick rectangle.
Bake for 25 minutes.
Remove the baking sheet from the oven, and carefully cut the dough into 8 bars, separating them from each other with the knife.
Reduce the heat to 275°F (140°C), and bake the biscotti for an additional 25-30 minutes or until they are dark golden brown and very firm to the touch.
Remove the baking sheet from the oven, and cool the biscotti on the sheet for 20 minutes. Then transfer them to a wire rack to cool completely.
Meanwhile, make the chocolate coating. In the top of a double boiler, combine the chocolate, vanilla extract, orange extract, and palm shortening over simmering water. Stir until completely melted.
Dip the ends of the cooled biscotti in the melted chocolate, or drizzle the chocolate over the tops of the biscotti. Place the cookies on a wax paper-lined baking sheet until the chocolate hardens.
Store the biscotti in an airtight container, or freeze them until ready to eat.
More Recipes You'll Love
Almond orange biscotti are crisp, dunkable twice-baked cookies made for coffee, with chopped almonds and bright orange zest running through every slice. The ends get dipped in dark chocolate, because an almond orange biscotti without chocolate is only half dressed. Grain-free, refined sugar-free, and sturdy enough to ship.
Pro Tips
- Grind the coconut sugar to a fine powder in a coffee grinder first. Granulated coconut sugar leaves gritty pockets in a dough this lean.
- Dust your hands and the dough with arrowroot starch when shaping the log. It is the difference between a neat rectangle and a sticky, torn slab.
- Slice the log after the first bake while it is still warm. Wait until it cools and the bars will crumble instead of cutting cleanly.
- Palm shortening in the chocolate coating keeps it glossy and stops it from blooming white as it sets on the wax paper.
Frequently Asked Questions
How do I get biscotti crisp all the way through?
The second bake at the lower 275°F oven is the whole trick. Bake the slices the full 25 to 30 minutes until they are dark golden and very firm — they harden further as they cool.
Can I make almond orange biscotti without the chocolate coating?
Of course. The twice-baked cookies are complete on their own; the chocolate dip is purely for presentation and an extra layer of flavor.
How should I store biscotti?
An airtight container at room temperature keeps them crisp for over a week. If they soften in humid weather, a few minutes in a low oven refreshes them completely.
Recipe Card
Ingredients
Method
- Zest of 1 orange
- ¼ cup coconut oil, melted COATING INGREDIENTS
- ½ cup chopped dark chocolate or chocolate chips
- ½ tsp pure vanilla extract
- ½ tsp orange extract (optional)
- 2 tsp palm shortening Makes 8 biscotti Preheat your oven to 350°F.
- In a coffee grinder or food processor, grind the coconut sugar into a powder.
- In a medium-sized bowl, combine the powdered coconut sugar with the almond flour, coconut flour, tapioca starch, arrowroot starch, almonds, and sea salt.
- Add the maple syrup, almond extract, orange juice, and orange zest, and blend well with a hand mixer. Slowly add the coconut oil, and blend again until incorporated.
- Let the batter rest for 5 minutes. Spoon the dough onto a parchment-lined baking sheet. Dust your hands lightly with arrowroot starch to prevent sticking and use your hands to shape the dough into a 1-inch-thick rectangle.
- Bake for 25 minutes.
- Remove the baking sheet from the oven, and carefully cut the dough into 8 bars, separating them from each other with the knife.
- Reduce the heat to 275°F, and bake the biscotti for an additional 25-30 minutes or until they are dark golden brown and very firm to the touch.
- Remove the baking sheet from the oven, and cool the biscotti on the sheet for 20 minutes.
- Then transfer them to a wire rack to cool completely.
- Meanwhile, make the chocolate coating.
- In the top of a double boiler, combine the chocolate, vanilla extract, orange extract, and palm shortening over simmering water.
- Stir until completely melted.
- Dip the ends of the cooled biscotti in the melted chocolate, or drizzle the chocolate over the tops of the biscotti.
- Place the cookies on a wax paper-lined baking sheet until the chocolate hardens. Store the biscotti in an airtight container, or freeze them until ready to eat.
