Bright citrus and dark chocolate come together in these healthy Biscotti. Grain-free, oil-free, naturally sweetened, and made with wholesome ingredients, they deliver the classic crisp biscotti crunch with a balance of light sweetness.

Almond flour is nutrient-dense and low in carbs—rich in healthy fats, protein, and vitamin E to support heart health and steady energy.

Makes 12 biscotti

Ingredients:                                                                             

  • 1 3/4 cups blanched fine almond flour
  • 2 1/2 tablespoons arrowroot starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 cup + 1 tablespoon maple syrup*
  • 1/2 teaspoon vanilla
  • 1 teaspoon orange extract
  • 2 tablespoons orange zest (about 3-4 fresh organic oranges)
  • 2 tablespoons orange juice
  • 1 tablespoon coconut oil (melted)
  • 1/3 cup dark chocolate chips (HU date-sweetened)

Optional: 1/3 cup dark chocolate chips melted with ½ teaspoon coconut oil to either drizzle over them or coat/dip.

  • *For a zero-calorie sweetener, replace maple syrup with 1/3 cup water and 1/3 cup monk fruit or allulose sweetener.

 Directions:

  1. Preheat oven to 350°F.
  2. Line a large cookie sheet with parchment paper.
  3. In a large bowl, whisk together the almond flour, arrowroot, baking soda, and salt.
  4. Add the maple syrup, vanilla, orange zest, and orange juice, stirring until completely combined.
  5. Fold in the chocolate chips
  6. Form dough into ball, cut in half, then by rolling each first in your hands, make 2 logs, and then lay them down on your prepared cookie sheet.
  7. Shape into a log approximately 3 inches wide, 1/2 inch high, and about 11 inches long.
  8. Bake in the preheated oven for 25 minutes or until light golden brown and the center is nearly firm to the touch.
  9. Remove from oven, turn oven off, and cool completely on sheet.
  10. Refrigerate for 1 hour until cold. This allows for perfect slices with a bare minimum of crumbs or smeared chocolate.
  11. Preheat oven to 250°F
  12. Using parchment paper, lift the log onto a cutting board.
  13. Slide the log off of parchment paper and place the paper back on the cookie sheet.
  14. Using a sharp serrated knife, cut the log crosswise in 3/4-inch-wide slices.
  15. Place slices cut-side down on the paper-lined cookie sheet.
  16. Bake the biscotti for 20 minutes.
  17. Carefully turn over the biscotti and return to the oven and bake for 20 minutes longer.
  18. Turn oven off, keep door closed, and let biscotti remain in oven for 1-2 hours until cooled (this further dries them). I like to make them in the evening and leave them in the oven to cool and dry overnight.
  19. Once cooled, if desired, drizzle with or dip in melted chocolate and refrigerate to set.

 Storage: Store the cooled biscotti in an airtight container at cool room temperature for up to 1 week, in the refrigerator for 3 weeks, or in the freezer for up to 6 months.

Enjoy!                                              

  • Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, Refined Sugar and *Nuts.

*Note: Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people allergic to tree nuts can safely eat coconut.

  • Vegan, Paleo, and Low-Carb Friendly! 

For More Recipes, go to www.LisaStimmer.com