Gluten-Free Clementine Chocolate Almond Biscotti

Louis Armsrong is singing “Winter Wonderland” in the background and I am making a pot of Starbucks Christmas coffee and Tazo tea from Starbucks.  I’m getting ready for a good ol’ fashioned evening in front of the fireplace, listening to our favorite music and catching up with friends.  I can’t think of a better treat to serve with coffee and tea than my newest favorite, Gluten-Free Clementine Chocolate Almond Biscotti made with my Candied Clementine Syrup.

Just think Clementine Chocolate and Almond dunking into your favorite hot beverage and creating the perfect bite in one quick swoop! 

gluten-free clementine chocolate almond biscottiGluten-Free Clementine Chocolate Almond Biscotti 

makes approximately 2 dozen biscotti

dairy-free too! 

2 cups Bob’s Red Mill Gluten-Free Almond flour

1/3 cup Gluten-Free Multipurpose flour mix, Bob’s Red Mill, Pamela’s Products, or Maninis GF Multiuso *Cup4Cup contains Milk Powder and is not Dairy-Free

1 1/2 teaspoons Gluten-Free baking powder

1/2 teaspoon sea salt

1/4 teaspoon cinnamon

1/4 cup grape seed oil

1 cup Candied Clementine Syrup

1 teaspoon Nielsen-Massey Madagascar Pure Vanilla Extract, Gluten-Free 

2 eggs

1/2 cup chopped almonds

1/2 cup Enjoy Life GF/DF Chocolate Chunks or Chips

Combine the flour, baking powder, cinnamon and salt in a food processor.

Slowly add the oil, pulse 1-2 times.

Add the Clementine syrup, pulse 1-2 times.

Add the eggs and vanilla,  pulse until all incorporated.

Gently incorporate the chopped almonds and chocolate.

Pre-heat the oven to 350 degrees.

First Bake 

Place a sheet of parchment paper on a baking sheet.

Scoop out  the dough with a silicone spatula or spoon.

Spread the dough out to make a long loaf approximately three inches wide and almost the length of your baking sheet 13 inches long. Smooth the top with the silicone spatula.

Bake in the oven for 30 minutes.

Take it out and let it cool for at least 1 hour.

cooling gluten-free biscotti

Second Bake

Pre-heat the oven to 350 degrees.

Cut slices 1/2 inch thick on the diagonal with a serrated knife.

Place the slices, standing up, next to each other on the baking sheet with parchment paper.       I reuse my previous paper, even if it is slightly messy. 

Bake – 15 – 20 minutes until the centers are slightly dry.

Remove from oven and let cool on a baking rack for at least one hour prior to serving.

Let the biscotti sit out to continue to dry. If you have leftovers,                                                         place in an airtight container or tall jar.

**Add a few biscotti to a bag with a bow for an easy gift with some coffee beans or specialty tea.

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Biscotti = twice baked Italian cookies = bliss

Buon Natale! 

Lisa