Hazelnut Gluten-Free Biscotti
Ingredients
Dry Ingredients
-
2
cups
hazelnut flour
-
2
tablespoons
arrowroot flour
-
½
teaspoon
baking soda
-
1
tablespoon
white chia seed meal
Wet Ingredients
-
¼
cup
applesauce with no added sugar
-
⅛
teaspoon
vanilla liquid stevia (optional)
To Dip
-
3
oz
organic fair-trade dairy-free dark chocolate, melted
Instructions
- Preheat the oven to 300°F.
- Whisk together the dry ingredients in a mixing bowl.
- Add the wet ingredients and mix until the mixture is sticky.
- Shape the dough into a log on a lined baking sheet.
- Bake the log for 25 minutes and allow it to cool for about 1 hour.
- Preheat the oven to 250°F.
- Slice the log into 1" strips on a diagonal and lay them on their sides.
- Bake the strips for 25 minutes, then flip them and bake for another 25 minutes.
- Turn off the oven and leave the biscotti inside for an additional hour.
- Remove and cool the biscotti on the baking sheet.
- Freeze the biscotti for 1 hour before dipping in melted chocolate.
- Dip the biscotti in chocolate and let them dry on parchment paper.
Nutrition Facts (estimated)
Servings
7 cookies
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
3g
Sodium
5mg
Cholesterol
0mg
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