These are the ingredients I used. Amounts are on the supplies tab. Preheat oven to 350°.
Mix dry ingredients.
Wash and dry the orange.
Use the outer orange skin or zest by grating it onto the flour mixture. Mix well.
Add the wet, orange juice & maple syrup. Mix well.
I didn't have sliced almonds, so put almonds and chocolate in the small food processor a few seconds.
Not too small, no need for more powder.
Mix into the batter. This would make great cookie dough chunks in my lactose-free ice cream. It is Scoopable and so delicious.
Shape on parchment paper or a silicone baking sheet. Some kind of rectangle is great. Bake 20 min @ 350°.
This is one I baked yesterday. I cooled it on a rack in the frig for an hour.
Cut it into eight or more slices. Pre heat oven to 250°. When cooled, slice and bake 10 minutes, turn over the slices and bake 10 minutes, TURN OFF THE OVEN. Let them cool and dry in the oven.
Today's I pre scored during the first 5 minutes of the twenty minute baking at 350°. I made one yesterday for us and one as a gift for my sister. This one is for all the great people I work with.
Enjoy a biscotti with your favorite drink.
- 1.0c Almond flour, firmly packed
- 1.0Tbsp Arrowroot Powder
- 0.0tsp Baking Soda
- 0.0tsp Salt
- 0.0c Maple Syrup
- 2.0Tbsp Orange Juice from a fresh orange
- Zest from the fresh orange
- 0.0c Sliced almonds
- 0.0c Chopped dark chocolate
If I can do it, so can you.