Gluten free Biscotti

These gluten-free Biscotti are surprisingly good given they are sweetened with monk fruit and coconut sugar. They make a nice holiday gift especially because they can be frozen for about 3 months and still taste delicious!

Ingredients:

• 1 cup raw almonds, roasted for 8 minutes at 350.

• 1 cups gluten free flour

• 1 cup almond flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 3 tsp ground cinnamon

• 1/2 tsp sea salt

• 4 eggs (room temperature)

• 2/3 cup granulated monk fruit

• 1/4 cup coconut sugar

• 1 tsp almond extract ( can substitute vanilla extract)

• egg wash (1 egg + 1 T almond milk)

• 3-4 oz dark chocolate (melted in double boiler)

Here’s How:

1. Preheat the oven to 350 and roast almonds for 8-10 minutes. Let cool and chop coarsely.

2. Line 2 baking sheets with parchment and set aside.

3. In a medium bowl, mix the eggs, sugars and extract until smooth.

4. In another bowl, mix the dry ingredients and then combine. Stir in the nuts and form into two logs, about 10” long, 3/4” thick.

5. Brush with egg wash and bake for about 20-25 minutes.

6. Let cool for 10 minutes and using a serrated knife, cut into biscotti, about 3/4-1” thick.

7. Place back in the oven and bake another 15 minutes. Flip and bake another 10 minutes.

8. Let cool.

9. Melt chocolate in a double boiler and using a rubber spatula, cover half to a third of the biscotti in chocolate, place on parchment and chill in the fridge.

10. Store biscotti in the fridge for about 2 weeks in an airtight container or freeze in a ziplock bag for up to 3 months.