I have been dipping cookies in coffee since, well, since I could ask for a cookie. Usually they were Dutch cookies called speculaas – popular spice cookies in Holland with imprints of windmills on them. Although I hadn’t yet come to like the taste of coffee, I did love the taste of cookies dipped in coffee. So when grandma served cappuccinos and speculaas, little hands would suddenly appear, sneaking in to dunk a cookie before anyone could notice. It wasn’t until my mom/aunt/uncle/grandma/grandpa got to the bottom of their coffee did they see the tell-tale crumbs from cookies that were left in a moment too long.
Imagine my excitement when I got older and realized there were cookies specifically meant to be dipped in coffee! Because they are baked twice, biscotti are very dry and tend not to crumble when dunked. This way you can enjoy your full cup of coffee rather than having to chew your last few sips!
This recipe, despite the lack of gluten and dairy, tastes just like classic Italian biscotti (also known as cantuccini). If you’re a traditionalist and prefer your biscotti plain, you can skip the chocolate. If you are like me and prefer everything dipped in chocolate, then I would highly recommend taking the time to dip the biscotti. I promise it’s worth it!
- 1 ½ cups gluten free flour (I use Bob’s Red Mill 1:1 Baking Flour)
- 1 tsp baking powder
- ¼ tsp fine grain sea salt
- ½ cup organic cane sugar
- ¾ cup raw almonds, chopped finely + ¼ cup more for decoration
- 2 large eggs at room temperature, beaten
- 2 tsp pure vanilla extract
- 1 tsp almond extract
- ½ cup non-dairy chocolate chips
- 1 tsp coconut oil
- Preheat oven to 350°F and prepare a baking sheet with parchment paper or a silicone baking liner.
- In a large bowl, whisk together the flour, baking powder, salt and sugar. Mix in almonds. Add beaten eggs, vanilla extract and almond extract and mix to thoroughly combine. The dough will be thick and sticky so if necessary, use your hands to knead the dough to bring it all together.
- Transfer the dough to the centre of your prepared baking sheet. With damp hands, shape the loaf into a rectangle measuring 7 inches long, 3 inches wide and 1 inch thick.
- Bake until lightly golden brown and firm to the touch, about 20 minutes. Remove from oven and lower temperature to 300°F. Allow loaf to cool for 10 minutes.
- Once the loaf is cool enough to handle, slice the loaf into ½ inch pieces (you can slice it at a 45 degree angle if you wish to make it fancy).
- Set slices flat on baking sheet about 1 inch apart. Bake for 10 minutes. Flip the cookies and bake until the underside of the cookies is slightly golden, about 10 minutes.
- Remove from the oven and allow to cool for 5 minutes on the baking sheet. Then transfer to a wire rack to cool completely before dipping in chocolate. As the biscotti cools, they become crunchy.
- Place chocolate chips in a double boiler or heatproof bowl over simmering water; stir the chocolate until melted. Remove from heat and mix in the coconut oil.
- Dip one side of each biscotti in the melted chocolate and immediately sprinkle with remaining chopped almonds. Place dipped biscotti back onto the baking sheets and allow chocolate to set at room temperature (or in the fridge/freezer) for about 30 minutes.
- Store biscotti in an airtight container for up to a week. They may also be frozen for up to 3 months.