Indulge your senses with a delightful twist on a classic Italian treat! Our Grain Free Dark Chocolate Dipped Almond Cranberry Biscotti with Sea Salt is not just a snack; it's an experience that combines the rich flavors of dark chocolate, the nuttiness of almond flour, and the tartness of cranberries, all elegantly finished with a sprinkle of sea salt. Perfect for coffee lovers and sweet tooths alike, these biscotti are gluten-free and packed with wholesome ingredients, making them a guilt-free pleasure you won't want to miss. Ready to elevate your baking game? Let's dive into this scrumptious recipe that will leave your taste buds dancing!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 12 biscotti
Ingredients
- 1 cup almond flour
- 1/2 cup dried cranberries
- 1/4 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 4 oz dark chocolate, melted
- Sea salt for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, baking powder, and sea salt. Mix thoroughly to ensure even distribution of ingredients.
- In a separate bowl, whisk together almond butter, maple syrup, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Mix until a cohesive dough forms. Fold in dried cranberries, ensuring they are evenly distributed throughout the dough.
- Transfer the dough to the prepared baking sheet. Shape into a long, flat log approximately 12 inches long and 3 inches wide, smoothing the sides with a spatula.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is firm to the touch.
- Remove from oven and let cool for 10 minutes. Reduce oven temperature to 325°F (160°C).
- Using a sharp knife, slice the log diagonally into 1/2-inch thick biscotti pieces.
- Arrange the slices cut-side down on the baking sheet. Bake for an additional 10-12 minutes, flipping halfway through, until crisp and golden.
- Remove from oven and let cool completely on a wire rack.
- Melt dark chocolate using a double boiler or microwave, stirring until smooth.
- Dip each biscotti halfway into the melted chocolate, allowing excess to drip off. Place on parchment paper.
- Sprinkle a small pinch of sea salt on the chocolate-dipped portion of each biscotti while the chocolate is still wet.
- Refrigerate for 10-15 minutes to allow chocolate to set completely.
- Store in an airtight container at room temperature for up to 5 days.
Tips
- Ingredient Quality: Use high-quality dark chocolate for dipping; it makes a significant difference in flavor. Look for chocolate that contains at least 70% cocoa for a rich taste.
- Almond Flour: Ensure your almond flour is finely ground for a smoother texture in your biscotti. This helps achieve that perfect crunch!
- Cranberry Substitutes: Feel free to experiment with other dried fruits like cherries or apricots if you want to mix things up and create your own unique flavor profile.
- Baking Time: Keep a close eye on the biscotti during the second bake. Ovens can vary, and you want them to be golden and crisp without becoming overly hard.
- Storage Tips: To keep your biscotti fresh, store them in an airtight container. They can also be frozen for longer storage—just thaw before serving!
- Serving Suggestion: These biscotti pair beautifully with a hot cup of coffee or tea. Consider serving them at your next brunch for a delightful treat!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 0mg
