Anti Inflammatory Dark Chocolate Dipped Almond Biscotti
Crispy, fragrant, and finished with a glossy dark chocolate coating, these twice-baked treats are the kind of thing you'll want to keep on the counter at all times. The base is built on almond flour and chopped raw almonds, which bring healthy fats and a naturally nutty richness without any refined grains. A touch of maple syrup, warm cinnamon, and fresh orange zest do the heavy lifting on flavor, so every bite feels indulgent but is actually working in your favor. The chocolate dip uses 70% cacao or higher dark chocolate — a key detail, since higher-cacao chocolate carries more of the antioxidant compounds that make it a smart choice for this style of eating. Coconut oil keeps the dip silky and helps it set into a satisfying snap. The double-bake method gives you that classic dry, crunchy texture that holds up beautifully for dunking into coffee or tea. This batch makes 16 pieces, so you'll have plenty to share — or to stash for the week ahead.
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Learn more →Ingredients
16 servings
For the biscotti
- 2 cups almond flour
- ¼ cup tapioca starch
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- 2 large eggs
- 3 tbsp pure maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 1 tsp pure vanilla extract
- 1 tbsp orange zest (from about 1 large orange)
- ½ cup raw almonds, roughly chopped
For the chocolate dip
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, ground cinnamon, and fine sea salt until evenly combined.
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