Nutty Dark Chocolate Chunk Almond Flour Biscotti (vegan)

February 22, 2017

    Nutty Dark Chocolate Chunk Almond Flour Biscotti that are grain & veganNutty Dark Chocolate Chunk Almond Flour Biscotti that are grain & dairy-free

    My very first biscotti recipe is finally here.

    I have to say it sounds weird to call this biscotti, when I grew up with my Mom making me mandel bread. Which in my opinion, is pretty much the same thing. Except one is the “Italian cookie” and one is the “Jewish cookie”. Both delicious. Both one of my favorites ever, and both inspiring this recipe. But for sake of simplicity and most readers knowing what this dessert is, I named them biscotti. But not just an biscotti.. biscotti that is GRAIN-FREE and made with almond flour!

    First let’s chat about my infatuation though with these cookies. Every single holiday season my Mom makes us mandel bread and my Dad and I HOUSE it. I won’t even admit how many I had last year because thinking of it makes me sick. It is literally my kryptonite in the dessert world. Nothing beats my Mom’s traditional chocolate chip mandel bread made with real flour (no gluten free, grain free flour), eggs, oil, sugar and chocolate chips. It is pretty much the one dessert I have to eat the “real” way. 

    But a couple weeks ago I was craving her mandel bread so bad and when I went to make it, I realized I don’t even own half of those ingredients. I don’t have cane sugar or canola oil or flour in our kitchen. I never use it (nor do I plan to), so I was left making a “cleaner” version. I truly didn’t think my own version of mandel bread and biscotti would stand a chance, but it honestly turned out so good. The queen herself, my Mom, even loved it!

    I had just received some of Nuts.com’s raw organic almonds and made my own almond flour with it. This was the first time I have ever made my own almond flour before, and but it so easy! Plus almond flour itself is a bit pricey so it’s nice to know that if you stock up on almonds, you can easily make an almond flour/meal to bake and cook with. All you have to do is put the almonds in the food processor and pulse a bit until it resembles a flour-like consistency. My Nuts.com package could not have come at a better time.

    Nuts.com is pretty much my dream website. They sell a ton of pantry staples, nuts, snacks, chocolates, dried fruit and more. Nuts.com started back in 1929 so needless to say, they are seriously the real deal. They were way ahead of the nut trend my friends. It is a family run business that has been passed down for 3 generations. They buy directly from growers and source everything themselves. You can buy one pound or over 100 pounds of a product from them. Nuts.com even roasts their own nuts and pop their own popcorn the same day they ship, making their goods as fresh as possible.

    I have been using a ton of their products that I cannot wait to share with you guys soon. But for now, enjoy these dreamy Nutty Dark Chocolate Chunk Almond Flour Biscotti’s. They are vegan and paleo and absolutely delicious!

    Nutty Dark Chocolate Chunk Almond Flour Biscotti that are grain & dairy-freeNutty Dark Chocolate Chunk Almond Flour Biscotti that are grain & dairy-free

    YOU WILL NEED

    Raw almonds or almond flour (I used Nuts.com)

    Arrowroot flour

    Baking powder

    Maple syrup

    Almond milk

    Vanilla extract

    Dark chocolate chips

    Coconut oil

    Sliced Almonds (I used Nuts.com)

    QUICK NOTES

    • I made my own almond flour using almonds from Nuts.com but you can also buy almond flour already made if preferred. It is an even ratio so if you need 2 cups of almond flour then you should use 2 cups of almonds to create the flour
    • Almond flour works best in this recipe. I do not recommend subbing coconut as another grain-free alternative. You can likely use oat flour or gluten-free flour but exact amount may vary
    • These biscotti’s freeze very well for a couple of months. Heat them up in the oven for a few minutes to get warm again

    Nutty Dark Chocolate Chunk Almond Flour Biscotti that are grain & dairy-freeNutty Dark Chocolate Chunk Almond Flour Biscotti that are grain & dairy-free

    Print

    Nutty Dark Chocolate Chunk Almond Flour Biscotti

    almond flour biscotti
    • Author: rachel mansfield
    • Prep Time: 5 mins
    • Cook Time: 50 mins
    • Total Time: 55 mins
    • Yield: About 10 cookies 1x
    • Category: grain free, vegan, gluten free
    • Cuisine: dessert, cookies
    Scale

    Ingredients

    • 1.5 cups + 2 tablespoons cups almond flour (made with 2 cups of Nuts.com almonds, directions below)
    • 2 tablespoons arrowroot flour
    • 1 teaspoon baking powder
    • 1/3 cup maple syrup (or honey)
    • 3 tablespoons unsweetened almond milk (or your preferred milk)
    • 1/2 teaspoon vanilla extract
    • 1/4 cup dark chocolate chips
    • 1 teaspoon coconut oil
    • Toppings: sliced almonds

    Instructions

    1. To make your own almond flour, place about 2 cups of raw almonds (about 1 cup at a time) in the food processor
    2. Pulse until you reach a flour-like consistency and sift into a container
    3. Repeat until all almonds are flour consistency, if there are any chunks just keep pulsing until it is a flour (store extra almond flour in fridge in airtight container)
    4. Preheat oven to 350 degrees
    5. Mix almond flour, arrowroot flour and baking powder in a medium bowl
    6. In another bowl, mix maple syrup, milk and vanilla extract
    7. Mix the dry ingredients to wet and mix well (spatula will be fine or Kitchen Aid)
    8. Line a baking tray with parchment paper and great well
    9. Make a “log” of sorts on the try with the dough – think a rectangular shape
    10. Bake in oven for 20 minutes
    11. Let it cool for a few minutes then cut into slices across (not long ways)
    12. Bake for another 10 minutes
    13. Turn heat down to 250 degrees and put each slice on its side and bake for 10 minutes
    14. Flip each cookie onto the other side and bake another 10 minutes
    15. Once cooled, melted dark chocolate and coconut oil and dip each biscotti
    16. Leave on parchment paper until chocolate is cooled and enjoy!
    17. *Will stay good for about 5-7 days in airtight container or freezer for a couple months!

    xx, Rach

    Nutty Dark Chocolate Chunk Almond Flour Biscotti that are grain & dairy-free

    Thank you Nuts.com for sponsoring this post. It means so much to me to work with brands that I love and who support rachLmansfield!

    I love seeing you what you make my recipes!
    Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

    35 Responses

    1. These look amazing and I want to make them tonight but don’t have arrowroot flour. What do you recommend as an arrowroot flour substitute?

      1. Hi Celina – thank you! I’m not sure of a sub as I do usually list one when I have tested. Feel free to search around for arrowroot flour sub ideas. I do recommend buying it, I just got some and I am so into it! xx

        1. Hi Rachel, I followed your recommendation and got some arrowroot flour. So glad I did, these came out amazing! So nutty and delicious!

        2. I used all porpose gluten free flour mix instead of arrowroot flour and it worked well! Thank you for this amazing recipe, so deliscious!

      2. I made these with potato starch and we thought they were delicious. chewier than my traditional “world famous in my family” recipe. I added white chocolate chips and craisins too. thank you so much for a great recipe using almond flour!

    2. Arrowroot for crispness. Almond flour for body and flavor. Brilliant!! I am drooling looking at these. I have yet to find a GF biscotti recipe that achieves the proper texture without just being rock solid. My Nonna made italian biscotti all the time when I was growing up. Its such a nostalgic food for me!

        1. Rachel, questions…. did you put chocolate chips in the biscottis or did you just melt some on after baking ? Why do you use the coconut oil with the chocolate chips ? Is is a melting technique. ? Also, do you recommend any brand of choco chips ? In particular, im looking for dairy free snd soy free ones? I am planning making these for Passover.

          1. 1) both
            2) yes i use coconut oil because it melts the chocolate chips
            3) check the back of labels at the store! there are many soy and dairy free. you can also use a chocolate bar and melt it

            enjoy! xx

            1. Thank you for answering all my quetions..i hope they are helpful to others.
              I have another question/comment;
              I would like to sweeten the recipe a bit.
              What do you think about using semi sweet chocolate chips and maybe sweetened almond milk also.

    3. Rachel these Mandel bread are delish – have a yummy marzipan like flavor! But I have to bake them twice as long as indicated….. Also, mine don’t come out as smooth looking on the surface: once I make the cuts they tend to crack and crumble…. Any tips?

      1. hi lisa ! how odd, i haven’t heard this before but sounds like it is too dry. make sure the dough isn’t too dry when you are making it and the almond flour is super fine!

    4. Hi Rachel! Are you sure this is your first biscotti recipe? Because oh my, it is super delicious! I tried making it yesterday and everybody loved it. Thank you so much for posting it!

    5. Hi Rachel,

      I just found your site yesterday. These biscotti are absolutely delicious! We’ve been needing something really crunchy and yummy for a while now – something that tastes like our childhood. These are it. I added a couple of drops of almond extract as well as using tapioca starch for the arrowroot, which, I believe is unavailable where I live.

      One thing I need clarified: it looks like you put chocolate chips in the dough, but there is no indication of them in the directions or ingredient list. I do see the 1/4 cup of chocolate chips for the dip, however. So, I didn’t include them in the dough. No matter – they’re just great even plain.

      Thanks,
      Nirit (pronounced near eet’)

    6. Hi Rachel! Huge fan of your recipes 🙂
      I tried so hard to make these work (did it twice) haven’t had issues with anything else!
      How wet should the dough be, it doesn’t become firm after 20m
      Can you confirm how much almond flour goes in. Looking forward to hearing from you!!

      1. hi jodi! thank you so much. if you use the exact ingredients and qualities listed above, the recipe will work! if your batter looks a bit wet and not right, add some more almond flour to thicken it up. different brands have different quality/consistency in their products so its hard to say what could be the issue but whenever something is too wet it needs more flour. enjoy! xx

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