Chocolate-Dipped Almond Flour Biscotti (perfect for dipping in coffee)

You’re enjoying a cozy, quiet morning at home, the first rays of sunlight filtering through your kitchen window as you sit at your table, cradling a steaming mug of coffee. 

Beside your cup rests a plate of freshly baked Chocolate-Dipped Almond Flour Biscotti, their crisp, golden edges and rich, dark chocolate coating beckoning you to take a bite. 

As you dunk a biscotti into your warm beverage, you can’t help but smile, knowing that these delightful treats are not only satisfying but also crafted with wholesome ingredients like almond flour and natural sweeteners, making them a perfect indulgence for those managing diabetes. 

The biscotti’s delicate crunch gives way to a tender, slightly chewy center, the nutty notes of almond flour harmonizing perfectly with the deep, decadent flavor of the chocolate. Each bite is a moment of pure bliss, a delightful respite from the day’s responsibilities. 

These Chocolate-Dipped Almond Flour Biscotti are proof that with a few simple ingredient swaps, you can create delicious and satisfying treats that align with your health goals, allowing you to savor life’s little pleasures without compromise.

Ingredients

For the biscotti:

– 2 cups almond flour

– 1/2 cup allulose or monk fruit sweetener

– 1 tsp baking powder

– 1/4 tsp salt

– 2 large eggs

– 1 tsp vanilla extract

– 1/2 cup sliced almonds

For the chocolate dip:

– 4 oz sugar-free dark chocolate, chopped

– 1 tsp coconut oil

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt.

3. In a separate bowl, beat the eggs and vanilla extract until well combined.

4. Add the wet ingredients to the dry ingredients and mix until a dough forms. Fold in the sliced almonds.

5. Divide the dough in half and shape each half into a log, about 10 inches long and 2 inches wide, on the prepared baking sheet.

6. Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.

7. Remove the logs from the oven and let them cool on the baking sheet for 10 minutes.

8. Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices.

9. Place the slices cut-side down on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the biscotti are crisp and lightly golden.

10. Remove the biscotti from the oven and let them cool completely on a wire rack.

11. To make the chocolate dip, melt the chopped sugar-free dark chocolate and coconut oil in a double boiler or the microwave, stirring until smooth.

12. Dip one end of each biscotti into the melted chocolate, then place them on a parchment-lined baking sheet to set.

13. Once the chocolate has hardened, store the biscotti in an airtight container at room temperature for up to 1 week.