Name: Chocolate Orange Biscotti
Prep time: 10 min
Cook time: 40 min
Ingredients: 1 ½ cups almond flour; ½ cup gluten-free oat flour; 2 Tbsp cacao powder; 2 Tbsp ground flaxseed meal; ¼ cup toasted sesame seeds; ½ tsp baking soda; ½ tsp baking powder; ½ cup orange juice; ½ cup coconut sugar; 1 Tbsp orange zest; Sesame seeds; Chopped almonds; Chopped walnuts; Chopped pumpkin seeds; Chopped chocolate chips

Recipes » Desserts » Chocolate Orange Biscotti

By Debbie Adler

(4)

Infused with notes of bright citrus and chocolate, this biscotti takes a classic cookie to another level. It’s great for the holidays, and also the perfect thing to prepare for friends and family who are gluten free.

Prep: 10 mins Cook: 40 mins Yield: 8 biscotti

Gluten Free Soy Free

Here, I take Italian biscotti and convert them into Paximadia (Greek biscotti) with just a few sleights of hand and ingredients. Sesame seeds, orange juice, and orange zest, make these tastes as authentic as if they were from a bakery in Mykonos. These Greek biscotti are twice baked and slightly sweet. The texture on the outside is light and crisp and the inside is just a bit chewy with a fragrant orange essence from the zest.

Reprinted from The Mediterranean Plate by Debbie Adler (Independently published, 2022).

Ingredients

Biscotti

1 ½ cups almond flour
½ cup gluten-free oat flour
2 Tbsp cacao powder
2 Tbsp ground flaxseed meal
¼ cup toasted sesame seeds
½ tsp baking soda
½ tsp baking powder
½ cup orange juice
½ cup coconut sugar
1 Tbsp orange zest

Toppings

Sesame seeds
Chopped almonds
Chopped walnuts
Chopped pumpkin seeds
Chopped chocolate chips

Whole Food, Plant-Based Living: Getting Started

Instructions

Biscotti

1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Add the almond flour, oat flour, cacao powder, flaxseed, sesame seeds, baking soda, and baking powder to a large bowl and stir to combine.
3. Make a well in the middle of the dry ingredients. Add the orange juice, coconut sugar, and orange zest and stir until incorporated.
4. Form the dough into a log and flatten it so that it's about 8 inches long and 4 ½ inches wide. Sprinkle the nut, seed, and chocolate chip toppings evenly over the top of the dough. Place the log on the prepared cookie sheet.
5. Bake until the kitchen is filled with the aroma of chocolate, about 25 minutes. Rotate the baking sheet from front to back halfway through baking.
6. Transfer the log from the baking sheet to a cutting board. Slice the log into 1-inch slices, slicing at an angle with a wet serrated knife. Arrange the slices on the baking sheet cut side down and return them to the oven. Bake the slices until they are toasted on the outside and a little soft on the inside, about 15 minutes.
7. Transfer the baking sheet from the oven to a wire rack and let sit for about 10 minutes before removing the cookies to cool completely.