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
-
⅛
teaspoon
vanilla liquid stevia
To Dip
-
3
oz
organic fair-trade dairy-free dark chocolate
Instructions
- Preheat the oven to 300°F.
- In a mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients and mix until the mixture becomes sticky.
- Shape the dough into a log on a lined baking sheet.
- Bake the log for 25 minutes and let it cool for about 1 hour.
- Preheat the oven to 250°F and slice the biscotti into strips.
- Lay the strips on their sides and bake for 25 minutes.
- Flip the strips over and bake for another 25 minutes.
- Turn off the oven and leave the biscotti inside for 1 hour.
- Remove the biscotti and let them cool 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
7g
Total carbohydrates
20g
Total protein
3g
Sodium
5mg
Cholesterol
0mg
You might also like