Gluten-Free - Chocolate Almond Biscotti
Ingredients: Almonds, Semi-Sweet Chocolate, Almond Flour, Brown Sugar, Unsweetened Chocolate, Eggs, Baking Powder, Organic Lemon Rind, Vanilla Extract, Almond Extract
$20 - 16 pieces hand-delivered in SoCal
$25 - 16 pieces shipped anywhere in the US
Sign up below for the mailing list below to let you know when I will be making another batch of biscotti. If you are wanting to reserve 16 or more pieces, email me back and I’ll get them to you via mail or hand-delivered. My Venmo handle is @Geoffrey-Bachelder
Gluten-Free - Chocolate Almond Biscotti Recipe - Video Link
Ingredients
8 eggs
4.5 cups brown sugar
2 tsp. vanilla extract
2 tsp. almond extract
1 Tbsp. ground organic lemon rind (Tangerine works as well)
8 tsp. baking powder
4 tsp. cinnamon
4 cups almond flour
Extra almond flour to flour your work surface when shaping the dough
4 cups 60% chocolate chocolate-chips
6.5 cups sliced almonds
2 cups melted 60% chocolate for covering the bottom of biscotti
4 cups melted unsweetened chocolate for covering the bottom of biscotti
Directions
1 - Slice almonds in a food processor then roast them in a preheated oven at 350˚
convection stirring every 4-6 minutes until they are evenly browned. Turn off the oven.
2 - Mix eggs, sugar, vanilla extract, almond extract, and lemon rind together in a large bowl.
3 - Mix baking powder, cinnamon, flour, chocolate chips, and cooled almonds (to room
temperature, if not then the chocolate will melt) together in a separate bowl.
4 - Mix dry ingredients into a large bowl with wet ingredients until completely combined, use
a large and strong spoon.
5 - Preheat oven to 350 ̊ convection and put in 2 middle racks.
6 - Take all dough out and place onto a floured countertop. Separate into 8 even pieces.
7 - Sprinkle flour over each piece then flatten into a loaf 3x10".
8 - Place parchment paper (or nonstick baking sheets) on cookie sheets (insulated if
possible) and place 2 loaves per sheet, lengthwise and parallel to each other.
9 - Place 2 sheets in the oven and bake for 8 minutes then switch top and bottom sheets.
10 - Bake for another 8 minutes or until loaves are firm to the touch. Take out and cut each
loaf into 8 pieces width-wise at a 30-degree angle.
11 - Put sheets back into the oven and switch top and bottom sheets again after 8 minutes.
Take the biscotti out when it is just barely browning on top.
12 - Place loaves on cooling racks, then separate/cut loaves into individual pieces when cool
to the touch.
13 - Repeat steps 8-12 for the last 4 loaves.
14 - Melt 60% & unsweetened chocolate in a double boiler on the stove. Dip the biscotti in the chocolate, wipe
off the excess chocolate then place on plastic wrap to cool until the chocolate is hard.
Drizzle any leftover chocolate over biscotti.
15 - Give out to friends and enjoy them yourself :) Store in airtight containers.