Gluten Free Dark Chocolate Dipped Almond Biscotti

Total time1 hr 20 min

Prep time20 min

Cook time45 min

Gluten Free Dark Chocolate Dipped Almond Biscotti

Almond flour and tapioca starch team up to build a snappy, sliceable dough that toasts up golden and holds its shape through the double bake this cookie is known for. Orange zest and a whisper of cinnamon keep things bright and fragrant, while a scatter of roughly chopped almonds gives every slice a little extra crunch. Maple syrup lends just enough sweetness without weighing the dough down, so the biscotti crisp up light rather than dense. The final dunk into melted dark chocolate, sharpened with a touch of coconut oil, adds a glossy, snappable finish that sets up firm for easy stacking or gifting. It's a sturdy, coffee-worthy cookie that fits neatly into a gluten free baking rotation.

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Ingredients

16 servings

For the biscotti

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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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
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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