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The biscotti sitting at your local coffee shop can’t even touch this crunchy recipe. Baked twice and flecked with chocolate chips and slivered almonds, this recipe might accidentally increase your coffee intake. Kate, Recipe Hunter

Kate Edeker

THE RECIPE

Gluten Free Chocolate Almond Biscotti

Your coffee never had it so good

The beauty of Lee’s gluten free biscotti lies in its simplicity. While there is this crazy assumption that biscotti (let alone ones that are gluten free) are fussy and difficult to make, this recipe proves that it’s not. The name biscotti comes from the Latin word biscoctus, meaning twice baked. To make it extra-crunchy, the biscotti dough is first baked as a loaf, then sliced and baked again. The nuttiness of this recipe comes not just from slivered almonds but also the base of the dough: almond flour. For extra indulgence, Lee throws in some chocolate to make these dunkers all the more exciting. This combination of almond and chocolate is the perfect way to wake up in the morning and a perfect way to keep snacking throughout the day.

THE CHEF

Lee Hersh

Blogger, Recipe Developer, Photographer

Lee Hersh from Fit Foodie Finds

Gluten-free food that’s delicious, good-for-you, and easy to make!

Minneapolis-based blogger Lee Hersh is equally inspired by time with her family and time in the gym. With Fit Foodie Finds, Lee focuses on living healthfully, creating recipes that are delicious and comforting while substituting in wholesome ingredients. Her recipes are fun and relatable, tweaking favorite dishes into meals that belong in a balanced diet. With a goal of inspiring others to feel comfortable in their own skins, her blog centers around food that can be enjoyed by foodies, conscientious eaters, and hungry friends alike

Head over to Fit Foodie Finds and say hello to Lee on Facebook, Twitter, and Pinterest.

 

THE TIP

6 Tips for Making Perfect Biscotti

If you want to make delicious, crunchy biscotti that are better than anything at the coffee shop, follow these 6 simple tips that expert bakers use.

Read the full tip >