1/2 cup chopped dark chocolate (or any chocolate!)
1/2 cup chocolate
1 tsp refined coconut oil
More chopped nuts
Preheat the oven to 350F degrees and line a baking sheet with parchment paper.
In a large bowl, add the gluten free flour, coconut sugar, baking powder, salt, chopped hazelnuts and chopped chocolate. Mix!
In a small, separate bowl, whisk together the 2 eggs until they are slightly foamy and combined – no separate whites and yolks!
Add the eggs to the dry mixture and stir with a spoon, your hands or a hand mixer for ease! This will come together in a thick, sticky dough.
Flour your hands and use them to arrange the dough in a large rectangle shape in the middle of the parchment paper. It will spread! The square will be about 10-12 inches long and roughly ½ an inch thick before baking.
Bake for 25 minutes and remove from the oven.
Turn the oven down to 300F degrees.
MOST IMPORTANT STEP: Leave the biscotti to cool for an entire hour on the baking sheet. (I promise, I tried this a million different ways + it fails every time if you don’t allow it to cool before slicing!)
Once the hour is passed, using a serrated knife, slice the biscotti on an angle into desired thickness of cookie.
Lay the cookies flat on the baking sheet and return to the oven for another 15-25 minutes, depending on thickness of cookies. Don’t worry, these will not burn! They will just get crunchier and crunchier – as biscotti should.
Once baked, allow to cool. If desired, melt chocolate with a tsp of coconut oil and dip the ends of the biscotti. Top with more chopped hazelnuts + enjoy!
Recipe Development + Food Photography by Jessica Reynolds-Corden from Jessica Eats.
** These cookies can be stored at room temperature in an airtight container. Just be SURE that they are completely cooled before packing them away. Any moisture in the container will soften the biscotti, which isn’t what we want. These should last a few weeks as long as stored properly! They also freeze beautifully to pull out one at a time as desired.