Gluten-Free Chocolate Almond Biscotti with Oat Flour

Gluten-free biscotti is made with oat flour and finished with a chocolate-almond coating. It's easy to make and perfect for dipping!

5 from 1 vote

Course: Dessert

Cuisine: Italian

Prep Time: 30

Cook Time: 40

Resting/Cooling Time: 2

Total Time: 3 10

Servings: cookies

Calories: 156kcal

Author: Violet Parcha

Whisk together oat flour, baking soda, and salt.
2 1/2 cups oat flour, 2 teaspoons baking soda, 1/4 teaspoon salt
Stir in the coconut sugar, maple syrup, coconut oil, eggs, and vanilla until just combined, and then fold in 3/4 cup of the almonds.
1/2 cup coconut oil, 2 eggs, 1/4 cup coconut sugar, 1/4 cup maple syrup, 2 tablespoons vanilla, ¾ cup slivered almonds
Place the dough in the fridge to rest for 30 minutes.
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Using your hands, form the dough into two logs about 10 - 12 inches long, 3 inches wide, and 1 1/2 inches high, and place them on the baking sheet.
Bake for 20 minutes until the logs are golden brown and then remove from the oven.
Turn the oven down to 300 degrees.
Once the biscotti has cooled, slice into approximately 3/4 inch wide slices.
Place the slices back on the baking sheet, cut side down, and bake for 20-25 minutes, flipping halfway through.
In a small saucepan, melt the chocolate chips over low heat, stirring constantly.
1 cup chocolate chips
After the biscotti has cooled, dip the tops of the cookies into the chocolate and sprinkle the rest of the slivered almonds on top.
¼ cup slivered almonds
Let the chocolate completely harden before eating or storing them.

To avoid breakage, make sure the biscotti is fully cooled and then slice using a santoku or chef's knife.

Can substitute butter for coconut oil
Can substitute white sugar for coconut sugar
Can substitute finely chopped almonds or any other finely chopped nuts for the slivered almonds or leave them out