Delicious gluten-free chocolate orange biscotti, perfect for gifting during the holiday season or freezing for later! This recipe combines almond flour and oat flour with the zest of a large orange, chocolate chips, and a chocolate drizzle for a delightful treat.
1: In a large bowl, mix together the almond flour, oat flour, baking powder, sea salt, and orange zest.
2: In a separate bowl, whisk the egg with the coconut sugar, orange juice, coconut oil, and vanilla until smooth.
3: Add the dry ingredients to the wet and mix until well combined, then fold in the chocolate chips.
4: Chill the dough in the freezer for 15 minutes.
5: Preheat the oven to 350°F and line a baking sheet with parchment paper, sprinkling it with a little oat flour.
6: Turn the chilled dough out onto the floured parchment paper and press it into an 11-inch by 3- or 4-inch rectangle about 1/2 inch thick.
7: Bake for 20 minutes, until the edges are slightly golden. Allow to cool for 10 minutes.
8: Slice the log on a slight angle into 1/2-inch biscotti slices.
9: Return each biscotti to the oven cut side up and bake for 8-10 minutes, then turn each biscotti over and bake for an additional 8-10 minutes until slightly crisp and golden.
10: Allow to cool for 5 minutes, then transfer to a cooling rack until completely cooled.
11: Melt 1/3 cup chocolate chips and drizzle over the tops of the cookies.
12: Store leftovers in an airtight container on the counter for up to 5 days.
