Orange, Almond & Dark Chocolate Biscotti

Servings: 12

1 1/2 cups blanched almond flour (tightly packed)
1 Tablespoon arrowroot powder (or tapioca starch)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup maple syrup or honey
1/4 cup sliced almonds or other nut
3 Tablespoons freshly squeezed orange juice
2 Tablespoons orange zest
1/4 cup dark chocolate chunks, mini chocolate chips or cocoa nibs

1. Preheat oven to 350ºF.
2. Line a baking sheet with parchment paper.
3. In your food processor combine the almond flour, arrowroot powder, salt and baking soda.
4. Process until all of the ingredients are well combined.
5. Then pulse in maple (or honey), orange juice and orange zest until the dough forms a ball.
6. Fold in chopped almonds and chocolate chunks by hand.
7. Dampen hands and form the dough into a log approx 10″ long and 2″ wide on the parchment paper lined baking sheet.
8. Bake at 350° for 15-20 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool for 1 hour.
9. Turn the oven to 250º F.
10. Once fully cooled cut the log into ½-inch slices on the diagonal with a very sharp knife.
11. Spread slices out on a baking sheet cut side down and bake at 250° for 10 minutes then turn over and bake another 10 minutes on the other side.
12. Turn off the oven and let them sit inside the oven on the baking sheet until cool.