cookie - Biscotti ORANGE & ALMOND gluten free

By tinathorn

Ingredients

• 1 1/2 cups almond flour
• 1 tablespoon tapioca flour (or starch)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup honey
• 3 tablespoons freshly squeezed orange juice
• orange zest of two medium-sized oranges
• 1/2 cup slivered almonds
• 1/2 cup mini chocolate chips, melted (optional, for dipping)

Details

Adapted from camillestyles.com

Preparation

Step 1

Preheat oven to 350ºF. Line a baking sheet with parchment paper; Set aside.
In a medium bowl, mix the almond flour, tapioca flour, salt and baking soda until all of the ingredients are well combined. Add the honey, juice, zest and almonds and mix until the dough forms a ball.
On the prepared baking sheet, form the dough into a log that measures about 10″ long and 2″ wide.
Bake at 350° for 20 minutes, or until lightly browned. Remove from oven and let cool for 1 hour. Once completely cooled, cut into 1/2-inch slices with a very sharp knife.
Spread slices out on a baking sheet (cut side down) and bake at 250° for 10 minutes. Turn over and bake an additional 10 minutes on the other side. Turn off the oven and let them sit inside the oven on the baking sheet until fully cooled.