Chocolate Dipped Marcona Almond Biscotti
- 2 cups gluten-free flour blend
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Zest of 1 large orange
- 2/3 cup whole Marcona almonds, shelled pistachios or hazelnuts
- 3 large eggs, beaten
- 1 teaspoon gluten-free pure vanilla extract
- 1 pound good-quality semi-sweet chocolate, coarsely chopped
- 1/2 pound good-quality white or milk chocolate, coarsely chopped (optional)
Preheat oven to 350°F.
Sift together the flour, sugar, baking soda, salt and zest in bowl, then stir in nuts.
In a separate bowl, combine eggs and vanilla.
Add egg mixture to flour mixture and mix until thoroughly combined.
Cover large baking sheet with greased parchment paper.
Wet hands and shape biscotti dough into 2-inch wide log and bake until golden brown, about 25 minutes.
Remove log from oven and lower oven temperature to 250°F. Cool log for 5 minutes.
Use a serrated bread knife to slice the log into 1/2-inch wide pieces and lay cut side up on large baking sheet.
Bake for 45 to 50 minutes, flipping biscotti over after about 25 minutes. Cool on rack.
Place chopped chocolate in a clean stainless-steel bowl set over a saucepan of hot or gently simmering (not boiling) water.
Stir frequently until melted, then remove from heat.
Dip cooled biscotti half-way in chocolate and set on wax paper to cool and harden.
Melt white or milk chocolate by same method.
Dip wire whisk into chocolate and drizzle back and forth over semi-sweet chocolate layer. Allow to harden.
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- 2 cups gluten-free flour blend
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- Zest of 1 large orange
- 2/3 cup whole Marcona almonds, shelled pistachios or hazelnuts
- 3 large eggs, beaten
- 1 teaspoon gluten-free pure vanilla extract
- 1 pound good-quality semi-sweet chocolate, coarsely chopped
- 1/2 pound good-quality white or milk chocolate, coarsely chopped (optional)