Ingredients

The following ingredients have 4 Servings
  • 1 cup gluten-free flour mix
  • 3/4 cup almond meal
  • 1/2 cup potato starch
  • 2 teaspoons baking powder
  • 2 teaspoons xanthan gum
  • 1 teaspoon pink salt
  • 3 eggs (large)
  • 2/3 cup monk fruit sugar (or xylitol)
  • 3/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 cups dairy-free chocolate chunks
  • 1 cup pistachios (chopped)

Instruction

  • Preheat the oven to 325 degrees F. Line a baking pan with parchment paper or a silicone baking mat.
  • In a medium bowl, stir together the gluten-free flour mix, almond meal, potato starch, baking powder, xanathan gum and salt.
  • In another medium bowl, whisk together the eggs, sugar, and vanilla and almond extract until blended. Add the flour mixture and mix to form a dough. May need to use hands to blend the dough. Leave the dough to set briefly for 5 minutes.
  • Transfer the dough to the prepared baking sheet and cut it in half. Form each half into a 11-by-4-inch log. To do so you will need to wet your hands- add a bit of water to your hands to flatten and form the top of the dough and prevent it from being sticky. Continue to add water as needed.
  • Bake until slightly browned for 30-35 minutes. Let it cool for 5 minutes.
  • After 5 minutes of cooling, cut the logs into 1-inch thick diagonal slices. Bake until slightly browned, another 25-30 minutes. Let cool for 10 minutes then transfer the cookies to a wire rack to cool completely. Set the baking sheet with parchment paper aside.
  • In a small glass microwaveable bowl, microwave the chocolate chunks on high for 30 to 60 seconds, just until it starts to melt. Stir to completely melt. Dip one side of the biscotti into the melted chocolate then place back on the parchment lined baking sheet. Sprinkle each cookie with chocolate with the pistachios. Refrigerate until chocolate is firm.