I have a teensy weensy confession: This is the first time I have made biscotti. So I guess you could say I’ve had some beginner’s luck, because these are REALLY. GOOD. Like delicious.
Crisp and chocolatey. There are so many ways you could eat these:
- With morning coffee
- With afternoon coffee
- With evening (decaf) coffee
- With espresso
- With a latte
- With an Americano
- With an iced coffee
So much variety. These biscotti are gluten-free, paleo, primal, and dairy-free. They are made with almond flour, coconut flour, and of course chocolate.
Lots of chocolate.
Ready for some serious coffee dunkers?
Of course you are.
Recipe Notes:
- Biscotti are essentially a cookie loaf that is baked, sliced, then baked again to make the cookies crispy.
- Use whatever kind of chocolate chips you have on hand – dark or semisweet.
- These are best eaten the day they are made for maximum crispness.
- These are made with blanched almond flour and coconut flour.
Shared at Fat Tuesday, Allergy-Free Wednesday, Fight Back Friday, Naturally Sweet Tuesday, and Real Food Friday.
Chocolate Chip Paleo Biscotti
Recipe Type: Cookies/Bars
Author:
Prep time:
Cook time:
Total time:
Serves: 1-2 dozen
Ingredients
- eggs – 4
- coconut oil – 1/3 cup, melted
- pure maple syrup – 1/2 cup
- pure vanilla extract – 1/2 tablespoon
- blanched almond flour – 3 cups
- coconut flour – 3 tablespoons
- baking soda – 1/2 teaspoon
- chocolate chips – 1 cup, divided
Instructions
- Preheat oven to 375 degrees Fahrenheit and grease a large baking sheet with some coconut oil.
- In a large mixing bowl, whisk the eggs. Whisk in the coconut oil, maple syrup, and vanilla.
- Stir in the almond flour, coconut flour, and baking soda.
- Fold in 1/2 cup chocolate chips.
- Spread the batter into a wide cookie loaf on the baking sheet.
- Bake for 20 minutes.
- Use a knife to slice 1/2 inch thick cookies from the loaf.
- Spread the cookies on 2 baking sheets.
- Bake for another 10 minutes.
- Flip the cookies with a spatula and turn the oven down to 300 degrees Fahrenheit.
- Bake for another 10 minutes.
- Melt the other 1/2 cup of chocolate chips and drizzle over the biscotti.
- Let cool and serve.
Hi Heather! Just wanted to let you know that on Naturally Sweet Tuesdays last week, this recipe was the most popular! Thanks so much for sharing it. It looks delicious and the photos are beautiful! Hope to see you again this week at Naturally Sweet Tuesdays 🙂 ~Aubree
Wow that’s really an honor! Thanks for all your kind words and I will definitely be back this week 🙂
I have never tried biscotti but it certainly does look delicious and very tempting. thanks for sharing on Real Food Fridays Blog Hop!
I love, love, love biscotti, and this looks amazing!
Alessandra they are amazing! 🙂