The Spunky Coconut

Gluten-Free ❤ Dairy-Free ❤ Paleo

You are here: Home / Breakfast / Hazelnut Gluten-Free Biscotti

Hazelnut Gluten-Free Biscotti

By

hazelnut gluten-free biscotti

These gluten-free biscotti have hardly any sugar in them, but they’re still really good.  They’re from my cookbook, The Paleo Chocolate Lovers’ Cookbook. Oh shoot, and one more thing, and then I really do need to go: I know you’re going to ask how I got this foam on my coffee 🙂 When I don’t make my own almond milk I buy unsweetened Silk almond milk, and it foams like craaaazy. I use one of those little $1 foam-maker thingies from IKEA. The foam-maker thingie (what? that’s the name written on the package, right?) is kind of broken now, so that it won’t turn off until I take the batteries out. So when I foam my almond milk I have to try to get the batteries out while it’s still in the milk. This is such a First World problem. Okiedokie, here’s the recipe.

Hazelnut Gluten-Free Biscotti

Based on my recipe in The Paleo Chcoolate Lovers’ Cookbook
gluten-free, grain-free, dairy-free, egg-free

Dry Ingredients:
2 cups (283 g) hazelnut flour (from hazelnuts finely ground in a food processor OR packaged)
2 tablespoons (17 g) arrowroot flour
1/2 teaspoon baking soda
1 tablespoon white chia seed meal (I grind my seeds in a coffee grinder or Magic Bullet)

Wet Ingredients:
1/4 cup applesauce with no added sugar
optional: 1/8 teaspoon vanilla liquid stevia

To Dip:
3 oz organic fair-trade dairy-free dark chocolate, melted (I use 80%)

  1. Preheat your oven to 300°F.
  2. In a mixing bowl, whisk together the dry ingredients.
  3. Add the wet ingredients, and combine with an electric mixer until the mixture becomes sticky.
  4. Line a baking sheet with unbleached parchment paper. Use wet hands to shape the dough into a 4 & 1/2″ x 8″ log on top of the paper.
  5. Bake the log for 25 minutes. Remove the baking sheet from the oven, and allow the log to cool for about 1 hour.
  6. Preheat your oven to 250°F. Using a serrated knife, slice the biscotti on the diagonal into 1″ strips. Carefully lay the strips on their sides, and bake them for 25 minutes.
  7. Gently flip them over, and bake them for 25 minutes on the other side.
  8. Turn off the oven, but leave the biscotti in the oven for another hour.
  9. Remove the biscotti from the oven, and leave them on the baking sheet to cool.
  10. Freeze the biscotti for 1 hour before dipping them in the melted chocolate. (This helps the chocolate dry faster and drip less.)

To assemble:

  1. Pour the melted chocolate into a tall, skinny glass. Dip the cold biscotti into the chocolate, starting with the longest pieces.
  2. Hold the biscotti until the chocolate dries.
  3. Place the dipped biscotti on unbleached parchment paper to dry.
  4. Store the biscotti on the counter, lightly covered with a kitchen towel, for up to a few days.
  5. My favorite way to eat them, however, is straight from the freezer. If you freeze them, keep them wrapped in parchment paper inside a sealed bag.

Makes about 7 cookies.

Be sure to sign up to my new Spunky Newsletter for more free recipes and exclusive giveaways!

♥, Kelly

Share this:

Reader Interactions

Comments

  1. We have cyclones here, like your hurricanes (I’m in Queensland Australia), and I get all stresses about them too. Every cyclone season I make sure our emergency pack is ready to go…and like you, we often think of moving…but we never could…this is our hometown ☺️ Great recipe!!!

  2. I just made this for my birthday tomorrow. It’s delicious! Not dry like normal coconut flour cakes. I baked it for 30 mins in a round cake tin. I then added an icing made of coconut butter and will top with raspberries later. Thanks a mill!

  4. Thanks for another great recipe. I love your site.
    I bet you guys are having a great time exploring everything in Cali. Might as well see it all while you are there. 🙂

  5. What can I use for the applesauce? I can’t tolerate apples. I love your recipes. Everything I make is delicious! Thanks. Gwyn

  7. I love Biscotti:) What could I substitute for the arrowroot flour? Can’t wait to make this:) Thank you for all your great recipes:)

  8. Mmmm… Hazelnut and chocolate!!! These look superb!

    Do you find white chia and black chia work differently or is your preference an aesthetic one in the final product?

  10. Welcome to Earthquake Country! You really have nothing to fear, because CA is one of the states that has its disaster act together, and is used to dealing with families who escaped with only the clothes on their backs. The last large disaster they had, there was a “outdoor market” scene set up, and disaster victims could go from stall to stall getting food, water, free massages, child care, etc.

    When you get your first state income tax bill, THEN you will have had enough of CA. They practically charge an entrance fee just to cross the state line.

    • I usually substitute pumpkin puree for apple sauce, but wasn’t sure how it would fare with the hazelnut and chocolate flavours. Thanks for reporting back that it worked well =)

  13. Is there anything I can use to sub out the chia seeds? I cant eat nuts or seeds. I know I can sub out the flour for my gf oat flour.

  14. Hi Kelly,
    I enjoyed the chit-chat, thank you. I know what you mean, I’m usually listening to a song that’s playing in my head too! Giving your feelings some TLC – I like that! Thanks for the biscotti recipe. I have your Chocolate Lovers cookbook and I enjoy looking at it – it’s so gorgeous.

  15. Yikes! Earthquakes are scary! I live in California, but I live in the Valley, and so sometimes I can feel them but then other times I can’t. I’m glad you both are safe, though! 🙂

  16. Can you sub the hazelnut flour with chestnut flour? Trying to find a recipe that I can use chestnut flour. Thanks!