Gluten Free Amaretto Biscotti a lightly toasted sweet treat made with almond flour, amaretto liquor then dipped in dark chocolate.
Gluten Free Amaretto Biscotti a lightly toasted sweet treat made with almond flour, amaretto liquor then dipped in dark chocolate. These crispy crunchy biscotti are perfect for dunking in a warm cup of coffee.
So to say I’m overwhelmed right now is an understatement.
Whenever I go to a conference that’s the typical “first day” feeling. The “oh my gosh, I’m doing everything wrong, my list keeps growing… what am I doing?” type feeling.
Can anyone else relate?
Don’t get me wrong. It’s been good. I photographed 4 recipes the first day, which was huge and learned more about food styling, moving out of my comfort zone and taking new good shots… but wow. It’s a lot to digest in one day y’all!
While the first day is overwhelming the second day of a conference I feel like I get in my groove.
I’ve digested the mass amount of information and have figured out ways to start applying it. The conference I’m at this time is very different than those I’ve attended in the past. This one is strictly focused on content creation. So instead of “break away” sessions with different speakers they have open spaces where you can basically do what you want. If you want to create recipes and photograph, do that. Want to work on your computer, do that. Really need to talk to an expert about a certain area of your work, do that. It’s awesome!
I’m honestly glad I decided to go. I second guessed it a couple times because I knew that we would just be getting back from Disney and I’d have to leave again.
Mom guilt is REAL y’all!
But taking time for investing in myself is also important. Mike continually reminds me that I am blessed to be able to stay at home, so I shouldn’t feel bad when I have to take a little time to work or for myself. Both of the kids have grow up with me at home and I LOVE that! I would’t trade that for the world. Despite the times I have nerf bullets flying at me!
Ok. Now that I’m all over the map in this post, let’s try to get back to the food. Shall we! Gluten Free Amaretto Biscotti!
So, what’s the trick to a good biscotti?
Well in my opinion it needs to have just the right amount of crunch. You don’t want it too crunchy, but you also don’t want it soft like a cookie. So, how do you achieve maximum crunch? You double bake it. First you bake it once as a full log. Slice it and then then bake it again at a lower temperature. It comes out perfect every time.
These Gluten Free Amaretto Biscotti are made with almond flour, chunks of almond slices, sweetened with maple syrup and then …. AMARETTO LIQUOR. Y’all this biscotti is heavenly!
Oh and don’t forget to dunk it in chocolate for the ultimate bite! It’s amazing.
I seriously could devour these bad boys in one sitting. (no judgment) They are perfect for a holiday treat or a slow Sunday morning paired with a cup of coffee.
Bon Appetit friends!
Gluten Free Amaretto Biscotti
- Prep Time: 5
- Cook Time: 1 hr 35 min
- Total Time: 1 hr 40 min
- Yield: 20-30 1x
- Category: breakfast, dessert, gluten free, kid friendly
- Method: oven
- Cuisine: American
Description
Ingredients
- 2 large eggs
- 1/4 cup maple syrup
- 1 teaspoon vanilla bean paste
- 1 teaspoon almond extract
- 2 tablespoons amaretto liquor
- 1/3 cup coconut oil, melted
- 3 1/2 cups ground almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup sliced almonds
- 1/8 teaspoon salt
Instructions
- Preheat oven to 350 degrees F.
- Add parchment paper on a baking sheet.
- To a large bowl add almond flour, baking soda, cinnamon, nutmeg, sliced almonds and salt. Mix together and set aside.
- To a medium bowl add eggs, maple syrup, vanilla bean paste, almond extract, amaretto liquor and coconut oil. Whisk together.
- Add wet ingredients to the dry ingredients. Using a spatula mix everything together. (dough will be slightly sticky)
- Form two logs about 4″ long, 4″ wide and about an 1″ thick. You’ll have to mold it with your hands. Place on a prepared baking sheet. (HINT I just made to balls and then formed them into logs on the pan.
- Bake for 20-25 minutes until the edges are golden brown.
- Remove from oven and gently move logs to a wire rack to cool. (15-20 minutes) Reduce oven temperature to 300 degrees F.
- Once cool, slice biscotti logs into 1/2″ slices so you form “stick cookies”.
- Place the slices back on the baking sheet. Bake for an additional 20-30 minutes. (depending on how crunchy you like your biscotti) Flipping half way through.
- Remove biscotti from oven. Place on wire cookie rack. Let cool for 20 minutes.
- Dip in melted chocolate and sprinkle sea salt.
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Want More Fall Dessert Recipes?
Homemade Pecan Pie (no corn syrup)
Oatmeal Chocolate Chip Pumpkin Bars
Fudgy Flourless Pumpkin Brownies
