Crunchy Gluten Free Biscuits – Chocolate Orange Hazelnut Biscotti
With slightly lower temperatures and cooler evenings nothing beats a nice warm cuppa and a tasty crunchy gluten free biscuit. These delicious crunchy chocolate orange hazelnut biscotti gluten free biscuits are great with a cuppa and even better when dunked straight into your cuppa be it organic tea, organic herbal tea, organic hot chocolate or organic coffee.
These crunchy delights are Gluten Free, Dairy Free, Egg Free & Soy Free and are also suitable for Vegetarians & Vegans – though can most certainly be enjoyed by everyone.
Pure chocolate indulgence without all the guilt.
Makes approximately 15 biscotti biscuits
Here is what you will need:
- 1 1/2 cups blanched almond flour
- 1/4 cup sliced delicious slowly dry roasted organic hazelnuts
- 1 cup organic cocoa
- 1 organic orange
- 1/4 teaspoon Himalayan salt
- 1 Tablespoon organic arrowroot powder
- 1/2 teaspoon baking soda
- 1/4 cup organic coconut nectar you can also use pure organic maple syrup
- 1/4 cup organic dairy free chocolate
Blanched almond flour you can either purchase blanched almond flour or make your own (we used Australian raw blanched almonds and finely ground these down in a food processor, so that the almond flour was really fresh).
Organic dairy free chocolate, you can purchase a bar, though we made our own organic raw chocolate as this way we know that it is Dairy Free, Soy Free and we sweetened our raw chocolate with organic coconut nectar.
Organic Orange – with the organic orange you will need to:
squeeze 3 Tablespoons of freshly squeezed orange juice and add this to your mixing bowl
grate 2 Tablespoons freshly grated orange zest and add this to your mixing bowl.
Here is what you need to do to make these delightful gluten free biscuits – Gluten Free Chocolate Orange Hazelnut Biscotti
Preheat your oven to 175 degrees Celsius
Line a baking sheet (make sure it is NOT Teflon coated) with baking paper
Add the following dry ingredients to your food processor – the blanched almond flour, the organic arrowroot powder, organic cocoa powder the Himalayan salt and the baking soda and process until all these ingredients are combined together.
Now add the organic coconut nectar, orange juice and the orange zest (from the organic orange) and pulse your food processor until the dough mixture forms a ball.
Break the organic dairy free chocolate into chunks.
Remove the dough mixture from your food processor and fold in the delicious slowly dry roasted organic hazelnuts
and organic dairy free chocolate chunks by hand.
Dampen your hands and form the biscotti dough into a log that is approximately 25cm long and 5cm wide. Place your biscotti log onto your baking paper on your baking sheet and place it in your preheated oven. Bake your biscotti biscuit log at 175° Celsius for approximately 15 – 20 minutes or until lightly browned & firm to touch.
Remove your biscotti log from the oven and allow them to cool. When your biscotti has completely cooled, cut your log into slices around 1.25 to 1.3cm diagonally with a very sharp knife.
Now spread your biscotti slices onto your baking sheet with the cut side facing down and bake your biscotti biscuits for 10 minutes on 120 ° Celsius for 10 minutes, then turn your biscotti biscuits over and bake them for a further 10 minutes on 120 ° Celsius . Now turn off your oven and leave your biscotti biscuits in the oven on your baking sheet until they have cooled.
Your biscotti should now be crispy and ready to be served with the cuppa of your choice.