Gluten Free Biscotti with Tart Cherries and Hazelnuts
A gluten free biscotti loaded with chewy sweet-tart cherries, toasty hazelnuts, and tons of seasonal spice. Make these your own by using a different nut. Fruit Bliss also sells delicious dried figs -- chopped, they would make a delicious alternative to the cherries here!
Servings: 18 cookies
Ingredients
Wet Ingredients
- 1 egg
- 5 tablespoons honey
- 3 tablespoons coconut oil melted
- 1 1/2 tablespoons orange zest
- 1/2 teaspoon almond extract
Dry Ingredients
- 1 cup almond flour blanched
- 1/2 cup oat flour
- 3 tablespoons arrowroot
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 1/4-1/2 teaspoon ginger to taste (some ground ginger is very strong)
- 3/4 cup Fruit Bliss Organic Dried Tart Cherries
- 1/2 cup hazelnuts roughly chopped
Instructions
- In a large mixing bowl, combine all dry ingredients, except the cherries and hazelnuts, and stir together. In a smaller bowl, mix together the wet ingredients, and stir together.
- Add the wet ingredients to the dry ingredients, and stir until just combined.
- Add the cherries and roughly chopped hazelnuts (I chop them almost just in half, so the chunks show up in the slices of biscotti), and fold in.
- Chill the dough for 1 hour. This step is important for preventing the almond flour from over browning, and keeping the dough for spreading out too much during baking.
- Preheat oven to 340 degrees F. A slightly lower baking temperature than typical is important to keep the almond flour from over browning.
- Take the chilled dough, and on a lined baking tray, form into a log about 1 1/2 inches high and 6 inches across.
- Bake the cookie log for 20 minutes. Once baked, allow to cool for about 20 minutes, and then freeze for about an hour before slicing.
- Preheat the oven to 190 degrees F.
- Take the chilled or frozen loaf, and slice into thin slices. If you'd like crunchier biscotti, try to cut about 18 slices (3/4 an inch), or if you'd like a chewier biscotti, as few as 13-14 slices.
- Bake biscotti slices for 18 minutes. Open the oven door for about a minute after it finishes baking to allow the heat to escape, and then leave the biscotti in the oven for an additional 10 minutes to crisp up completely.
- Once the biscotti has cooled, drizzle it or dip it into melted dark chocolate and then grate orange zest over the top before the chocolate hardens.
- For best results, store biscotti in the fridge for up to 3 weeks, or the freezer wrapped tightly for up to 3 months.