Gluten-free biscotti only requires a handful of ingredients! ou will need: coconut oil, monk fruit sweetener (or coconut sugar), egg, vanilla, almond extract, blanched almond flour, baking powder, salt and sliced almonds.
Mix together the sweetener, egg, coconut oil. vanilla extract and almond extract.
mix dry ingredients
Add in the almond flour, baking powder and salt. Next, fold in the sliced almonds (or mix-ins of choice!).
shape dough and bake
Transfer the dough to a lined baking sheet. Shape into a log with a slightly flattened top. Bake for 18 minutes at 350°F or until the edges are golden.
cool and cut
Freeze for 1 hour to cool. Use a sharp knife to cut the dough into pieces about 1/2 to 3/4-inches thick.
Place the gluten-free biscotti on a cookie sheet and bake a second time, at 250°F, for 30 minutes. Cool completely on the pan. They will crisp as they cool.
dip and top
Once cooled, dip the biscotti into melted chocolate and top with sliced almonds, flakey sea salt or nuts of choice.
Let the chocolate set at room temperature or in the fridge to harden.