Chocolate Orange Grain Free Biscotti (Paleo and Vegan)

Since we started keto many years ago now, I miss my crispy crunchy cookies.  But these do the trick.  Great with coffee in the morning or as a desert.  I served mine with the Vanilla Wine poached Pears.  They were a hit.  They do have some honey so only for a special treat.  I haven’t tried them with granulated sweetener.  Maybe one day!

Chocolate Orange Grain Free Biscotti (Paleo and Vegan)

These are a special treat for sure.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Breads, Dessert

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 1/2 cup fine almond flour tightly packed
• 1 tbsp arrowroot
• 1/2 tsp baking powder
• 1/4 tsp kosher sea salt
• 1/4 cup honey For vegan use maple syrup
• 1/4 cup sliced almonds or nut of choice
• 1/4 cup Lilly's chocolate chips or chocolate chips or chunks of choice
• 3 tbsp freshly squeezed orange juice I used our Murcott Tangelos
• 2 tbsp orange zest

Method

 

1. Place almond flour, arrowroot, baking powder and salt in a food processor. Pulse until well combined.
2. Add the honey, orange juice and zest.
3. Put dough into a bowl. and knead with hands until well mixed.
4. Add nuts and chocolate and stir.
5. Place on a parchment paper on a cookie sheet and form into a 2" x 12" rectangle. Bake in a 350 degree oven for 20 minutes. Remove from oven and allow to cool completely.
6. Once cooled, using a sharp knife cut into serving pieces on a diagonal.
7. Place cut side down, on cookie sheet and bake in a 250 degree oven for 10 minutes.
8. Turn them over and bake for another 10 minutes.
9. Turn off the oven and leave them in until cool and crispy.

Notes

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