Prep time: 15 min.  | Cook time: 35 min. | Servings: 16

IngredientS

For the biscotti:

• 1/2 cup of 1-to-1 gluten free flour

• 3/4 cup of sliced almonds

• 4 tbsp of melted butter

• 3/4 cup of granulated sugar

• 2 eggs

• 1 tsp almond extract

• ½ tsp of salt

• 1 tsp of baking powder

For the chocolate ganache:

• 1 cup of chocolate chips

• 1 cup heavy cream

Instructions

1. Preheat oven to 350 degrees, and prepare a baking sheet with parchment paper.

2. Using a stand mixer, combine butter and sugar. Then, add the eggs (one at a time) and add almond extract.

3. In a separate bowl, combine flour, salt, and baking powder.

   • Note: I was in the mood to experiment, so I used almond flour instead of almond slices.

4. Add half of the dry mixture (i.e., flour, salt, and baking powder) to the wet mixture (i.e., butter, sugar, eggs, and almond extract). Using a spatula, fold in the rest of the dry ingredients.

5. On a clean surface, knead the crumbly dough until it’s smooth and holds all of the ingredients together.

6. Split the dough in half. Then roll out each half into logs measuring about 10 inches long.

   • Note: Thickness and length of the cookie dough vary. I rolled out my dough to a 1 1/2 - 2 in diameter.

7. Place both logs parallel to one another on the prepared baking sheet, and bake for 20 minutes.

8. Remove the logs from oven to cool for 10 minutes. Once the logs are cooled, use a serrated knife to cut slices about 1/2 - 3/4 inches thick and lay the cookies flat on the same baking sheet.

9. Bake again for another 8 minutes. Then turn the cookies over and bake for another 2 minutes. Remove from the oven, and let it cool for 15 minutes.

For the chocolate ganache:

1. Place chocolate chips in a bowl.

2. Warm the heavy cream until it begins to simmer, then pour it over the chocolate chips and let it sit for 3 minutes.

   • Note: This allows the chocolate chips to melt while bringing down the temperature of the heavy cream, resulting in a smooth texture.

3. Whisk the chocolate chips and heavy cream, slowly stirring in the same direction until everything is smoothly combined with no lumps.

4. Dip half of the biscotti cookies (or the entire cookie) into the ganache.

5. Lay the dipped cookies on parchment paper until the chocolate ganache has dried.

6. Enjoy dunking the cookie in a warm cup of tea, coffee or hot chocolate.

A visual guide, with photos by cayla torres