Paleo Orange Chocolate Chip Biscotti
Crisp, crunchy, delicious biscotti made with almond flour, tapioca flour, stevia sweetened chocolate chips, and a touch of orange.
Delicious Biscotti
Sometimes you just want a little treat....just a moment with a cup of tea or coffee and a little something to go with it. These delicious biscotti provide just that!
How to Make Paleo Orange Chocolate Chip Biscotti
If you've never made biscotti, there are numerous steps that take a little explanation. It's not hard, but the steps are important. To start, mix your dry ingredients in a bowl. Then add the shortening and break it up into the flour. Please note that when purchasing shortening, look for sustainably sourced organic palm shortening, such as the Spectrum brand.
Zesting the Orange
When prepping the orange zest, you can either zest it first and then chop it into fine pieces with a knife, or you can finely grate it. However it is done, it should be in very small fine pieces.
This paleo orange chocolate chip biscotti can simply become chocolate chip biscotti by eliminating the orange. However the orange does add a really touch and is highly recommended!
Forming the Dough
Thoroughly mix the rest of your ingredients together until it is combined and starts to form a dough. Divide the dough into two pieces. Using your hands, shape the dough on a parchment lines baking sheet into flat rectangular loaves.
Baking
Bake the loaves for 25 minutes, then remove from the oven and let cool on the baking sheet for 10 minutes. At this point you will lower the heat on your oven (see recipe for specific instructions). Once the biscotti have cooled for 10 minutes, take a large knife or pastry cutter and slice the loaves into pieces.
Cooling and Baking Again
Spread the biscotti apart on your pan, let cool 15 more minutes, then bake another 25 minutes on the lowered heat.
Let Cool
When finished baking, carefully remove the biscotti from a pan and place on a cooling rack. Let cool completely before serving.
Storing Paleo Orange Chocolate Chip Biscotti
Please note that it's best to store in a tin box if you have one. Otherwise a container with an air-tight lid works too. Maintain at room temperature. They typically keep for up to one week. You can also freeze them, then let thaw on a plate or cooling rack (not in the airtight container) when you are ready to eat!
Sometimes when it takes longer to create a dessert, such as this one with the baking, cooling, and baking again, the dessert becomes even more special. All the work put into it can be very satisfactory. So when it comes time to partake, noticing every bite is important. Enjoy the crispy texture and taste the orange chocolate flavors one slow bite at a time. Have a sip of tea or coffee between bites. Take your time and enjoy!
Paleo Orange Chocolate Chip Biscotti
Ingredients
- 1 cup tapioca flour
- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 cup organic palm shortening (this recipe used Spectrum)
- 2 eggs
- 1 tsp organic vanilla extract
- 2 tbsp orange zest
- 1/2 cup mini refined sugar free chocolate chips
Instructions
- Preheat oven to 325°F. Mix all dry ingredients (first 5 ingredients) together in a bowl. Using hands, break up the shortening into the dry ingredients. The shortening pieces should be no larger than pea sized.
- Whisk the eggs. Add vanilla and whisk again. Add the egg and vanilla mixture to the dry ingredients and stir to combine. Using a zesting tool, zest skin of one orange, then chop into fine pieces. (Alternatively, use a fine grater.) Stir in orange zest and chocolate chips. Mix thoroughly until it forms a dough. Break the dough into two pieces.
- Make two rectangular loaves that are 1 ½ to 2” thick on a parchment lined pan. Bake for 25 minutes.
- When finished, take biscotti loaves out of the oven and turn the oven heat down to 300°F. Let the loaves cool for 10 minutes.
- Cut loaves into 1/2” – 3/4” slices using a knife or dough cutter. You may get a cleaner cut by taking the tip of the knife or dough cutter to start the slice, then pressing straight down to finish the slice. There should be about 8 slices per loaf.
- Spread out the biscotti pieces on a pan and let cool for 15 more minutes. Then bake for another 25 minutes.
- When finished baking, carefully place biscotti on a cooling rack. Let cool completely.
- Store biscotti in a tin box or airtight container at room temperature for up to one week.
I’ll definitely be making these again! Delish!
So glad to hear you enjoyed them Lisa! Thank you!
Super tasty!