Chocolate Orange Grain Free Biscotti (Paleo and Vegan)
These are a special treat for sure.
| Servings | Prep Time |
| 10 to 12 | 10 minutes |
| Cook Time | Passive Time |
| 40 minutes | 30 – 40minutes |
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Ingredients
- 1 1/2cup fine almond flourtightly packed
- 1tbsp arrowroot
- 1/2tsp baking powder
- 1/4tsp kosher sea salt
- 1/4cup honeyFor vegan use maple syrup
- 1/4cup sliced almonds or nut of choice
- 1/4cup Lilly’s chocolate chipsor chocolate chips or chunks of choice
- 3tbsp freshly squeezed orange juiceI used our Murcott Tangelos
- 2tbsp orange zest
Instructions
- Place almond flour, arrowroot, baking powder and salt in a food processor. Pulse until well combined.
- Add the honey, orange juice and zest.
- Put dough into a bowl. and knead with hands until well mixed.
- Add nuts and chocolate and stir.
- Place on a parchment paper on a cookie sheet and form into a 2″ x 12″ rectangle. Bake in a 350 degree oven for 20 minutes. Remove from oven and allow to cool completely.
- Once cooled, using a sharp knife cut into serving pieces on a diagonal.
- Place cut side down, on cookie sheet and bake in a 250 degree oven for 10 minutes.
- Turn them over and bake for another 10 minutes.
- Turn off the oven and leave them in until cool and crispy.
Recipe Notes
