i biscotti della nonna, my favorite gluten-free recipe to date.

ingredienti ingredients

• 2 cups blanched almond flour
• 2 tablespoons arrowroot powder
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt
• 2 tablespoons olive oil
• 1/3 cup maple syrup
• 1/2 teaspoon almond extract
• 1/4 cup chopped pistachios
• 1 tablespoon orange zest

cioccolato chocolate

• 1 (3-oz) bar dark chocolate
• pinch of flaky salt
• a sprinkle of chopped almonds
• orange zest
  1. Preheat oven to 350 and line a rimmed baking tray with unbleached parchment paper.
  2. In medium bowl whisk together almond flour, arrowroot, baking powder and salt. Break up any clumps of almond flour.
  3. In a separate, whisk together oil, syrup and almond extract.
  4. Make a well in the center of the dry ingredients. Pour the wet ingredients into the hole and gently stir together until everything is well incorporated. Dough will be sticky.
  5. Add chopped nuts and orange zest and mix well so they’re evenly dispersed.
  6. Turn dough out onto prepared baking tray. Either cover dough with parchment OR wet your hands to flatten to create a long, flat log that is uniform in height, no more than 1/2″.
  7. Bake for 30 minutes. The top and sides will be lightly browned. Remove from oven, and turn temperature down to 325.
  8. Carefully lift parchment off baking tray and onto a cutting board. As soon as it’s cool enough to handle (maybe 10 minutes), cut into 3/4″ slices. Use a serrated knife and a sawing motion so they don’t crack and crumble. Turn slices so they’re cut side down onto the parchment and carefully return to the baking sheet.
  9. Place baking tray back in oven for 10 minutes. Flip and then bake the other side for 10 more minutes, until both sides are golden brown.
  10. Let cool on baking tray for 10 minutes so they start to harden and then carefully transfer to wire rack to finish cooling.
  11. Make sure biscotti are completely cool before storing in an airtight container. Biscotti will stay good room temperature for 2 weeks, or frozen for up to 3 months.

E  ora di mangiare it is time to eat