Ingredients

The following ingredients have 4 Servings
  • ⅓ cup unsalted butter, (softened)
  • ⅔ cup granulated sugar
  • 2 large eggs, (room temperature)
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 tablespoon orange zest (plus optional additional for decorating (see recipe notes))
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 ½ cups gluten-free all purpose flour
  • ¾ cup sliced or slivered almonds
  • (optional) egg wash - 1 egg whisked with 1 tablespoon water
  • 1 cup semi-sweet chocolate chips, (for chocolate dipped biscotti)

Instruction

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large mixing bowl, beat the butter with sugar. Add the eggs, vanilla extract, almond extract, and orange zest. Mix until well combined.
  • Mix in the baking powder, baking soda and 1 cup gluten-free flour. Slowly mix in the remaining flour. Beat in as much as you can with a mixer, stirring the rest in by hand, if necessary. Stir in the sliced almonds.
  • Divide the dough in half. Shape into two flat logs (9 inches long X 3 inches wide X ¾ inches tall). If desired, press additional almonds on top. Brush on the optional egg wash on the top and sides to make the biscotti shiny.
  • Bake for 25 minutes, or until a toothpick comes out clean. Cool the logs on a wire rack for 10 minutes before slicing. Turn down the oven to 325°F.
  • Cut the slightly cooled biscotti diagonally in 1 inch slices. Transfer the slices back onto the prepared baking sheet (you will probably need a second sheet to fit them all). Bake for 8 minutes, flip, and then bake for 8 minutes longer. Transfer to a wire rack to cool before dipping in chocolate.
  • In a small microwave-safe bowl, melt the chocolate for 45-60 seconds, stirring in 15 second increments, until the chocolate is smooth. Dip one end of the biscotti in the chocolate or spread on both sides with the back of a spoon. Transfer to a lined baking sheet and sprinkle with additional almonds or slightly-dried out orange zest (see recipe notes).
  • Let the dipped biscotti sit at room temperature for 30-60 minutes for the chocolate to harden before storing or serving.
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