Name: Almond Cacao Biscotti (GF biscotti made with cacao tea)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: Dry Ingredients:; ¾ cup (48 grams) of almond flour; ¼ cup (24 grams) of coconut flour; ¼ cup ( 30 grams) of tapioca flour (also known as tapioca starch); 2 teaspoons of baking powder; ¼ teaspoon of fine sea salt; Wet Ingredients:; ¼ cup (2 oz.) of maple syrup; 2 teaspoons of vanilla; 2 tablespoons (1 oz.) of Tea In The Moment cacao tea; Mix in by hand:; 2 tablespoons of cacao nibs

Almond Cacao Biscotti (GF biscotti made with cacao tea)

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Say “hello” to your new favorite dipping cookie. Biscotti, that delicious Italian twice-baked cookie, is the perfect dipping companion for your morning coffee or tea. Made from almond flour, they are naturally gluten & oil free, sweet and nutty with a satisfying (but not too hard) crunch. They’re also a snap to make and keep well when stored in an airtight container; great for gift giving. If this sounds too good to be true, it gets even better. These biscotti are made with cacao tea and cacao nibs, giving them a subtle chocolate flavor with all the health benefits of a superfood. And if you’re wondering what to dunk your new favorite cookie in, just brew up some more of that fabulous Tea In The Moment cacao tea!

almond cacao biscotti ingredients — Ingredients

**Dry Ingredients:**
¾ cup (48 grams) of almond flour
¼ cup (24 grams) of coconut flour
¼ cup (30 grams ) of tapioca flour (also known as tapioca starch)
2 teaspoons of baking powder
¼ teaspoon of fine sea salt
**Wet Ingredients:**
¼ cup (2 oz.) of maple syrup
2 teaspoons of vanilla
2 tablespoons (1 oz.) of **Tea In The Moment** cacao tea
**Mix in by hand:**
2 tablespoons of cacao nibs

Method for making Almond Cacao Biscotti

Pre-heat oven to 325 F and line a baking tray or cookie sheet with parchment paper.

1. First, add all the dry ingredients to a medium sized bowl and combine with a whisk. Spoon the flour into a measuring cup and scrape off the excess with the back of a knife, instead of scooping directly from the bag, to make sure you don’t get too much. Tapioca flour is also known as tapioca starch and both work well in gluten free baking.

2. Next, make a well in the center of the dry ingredients and add all the wet ingredients. Mix the dry and wet ingredients together. Add the cacao nibs and work them into the dough with your hands. Ideally the dough will come together in a ball that is neither dry nor sticky.

3. Form a rectangle shaped log with the dough, on the baking tray, that is 2½-3 inches wide by 8 inches long and is ½ inch thick. Pat the edges into a rounded shape with your hands. Press sliced almonds on top if you like. Bake at 325 F for 25 minutes, until golden, and then let cool for 15 minutes.

Almond Cacao Biscotti, baked and ready for slicing

4. Using a sharp knife, cut the biscotti into 12 cookies by slicing the log into 4 even sections. Then slice each section into 3 even pieces. Turn the slices cut side down and bake for 5-10 additional minutes. Flip the cookies so that the other cut side is down and bake for 5-10 minutes more. Let cool completely and store in an airtight container. Use the longer cooking time for a crunchier cookie and the shorter time for a softer cookie.

Almond Cacao Biscotti, cut side down and ready for second baking

almond cacao biscotti-great for gifts — Notes: You can easily double the recipe. Just measure out the dough into 2 equal 1 cup portions and make 2 logs. Then bake as directed.

Printable Recipe Card:

Almond Cacao Biscotti