Recipe: Almond Orange Biscotti

I rarely purchase packaged snacks, but I always have sugar, butter, and flour for my kids to make their own snacks.

Lately my daughters have been making chocolate covered biscottis which look soooo good. I am allergic to gluten and dairy so I can't eat theirs, but my craving was strong enough to bake my own.

I used to bake amazing "paleo" biscottis from one of my favourite cookbooks called Make Ahead Paleo by Tammy Credicott. So I pulled out my old cookbook and in the end the biscottis are as yummy as I remember!

Dry Ingredients

• 0.25c coconut sugar
• 1.5c almond flour
• 0.25c coconut flour
• 0.33c tapioca flour
• 0.33c arrowroot flour
• 0.5c chopped almonds
• 0.5 tsp salt

Wet Ingredients

• 0.25c maple syrup
• 0.5 tsp almond extract
• 1 orange, juiced and zested
• 0.25c coconut oil, melted

Coating Ingredients

• 0.5c Enjoy Life dark chocolate chips, melted in microwave
• 0.5 tsp vanilla extract
• 2 tsp palm shortening, melted in microwave

Preheat oven 350F

Combine all dry ingredients. Combine all wet into the dry ingredients, melted coconut oil last. Spoon dough on a parchment lined cookie sheet. Flatten into a 0.25 inch thick rectangle. 

Bake 25min. 

Remove from oven and gently slice the rectangle into 18 slices. 

Reduce oven to 275F and bake for another 25min. 

Remove from oven and let cool. 

Mix coating ingredients and smooth over biscotti. Let chocolate air dry.

Store in airtight container in fridge or freeze them until ready to eat. 

18 servings, 181 calories, Carbs 17g, Protein 3g, Fat 12g