The Recipe:

Decadent Gluten-Free Double Chocolate-Cacao Nib Holiday Biscotti


By:  Ari  Bendersky  Editor in Chief  December 12th, 2013

We love it when two great things come together to make something even better. In this case, our friends at Zema's Madhouse Foods and Nibmor Chocolates teamed up to create this festive gluten-free holiday double chocolate-cacao nib biscotti recipe. With wonderfully rich dark chocolate, tart dried cherries, walnuts, vanilla and maple syrup how could it not be a holiday party fave?

Zema's & Nibmor Double Chocolate-Cacao Nib Biscotti Recipe

Yields:  25-30 biscotti

Ingredients:

*Instead of using powdered egg replacers, we like to use a chia egg by mixing 1 T chia seeds with ¼ cup water.  Let sit for 5 minutes to thicken/gel and that’s your egg.

Instructions: 

  1. Preheat oven to 325 degrees F.  Line a baking tray with parchment paper.
  2. In a mixing bowl combine grapeseed oil, maple syrup, eggs (or chia eggs) and vanilla. Whisk until thoroughly combined. Stir in Zema's mix into the wet ingredients and combine. Fold in the dried cherries, sunflower seeds/walnuts and dark chocolate. 
  3. Split the biscotti dough into two equal halves and place them on the tray lined with parchment.  
  4. Using slightly wet fingertips, shape each of the halves into 2 logs, approximately 12 inches long and 3 inches wide.  
  5. Sprinkle the tops with the palm sugar.  
  6. Bake for 20 minutes. Cool for 15 minutes. Turn oven down to 300 degrees F.  
  7. Using a serrated knife, slice the logs into pieces about ½-inch wide and lay them flat onto the cookie sheet.  
  8. Bake for 12-15 minutes, take them out and flip them over then bake for another 12-15 minutes.  Let cool on a wire rack.  
  9. Store in an airtight container for up to two days. 

 

Ari Bendersky

Editor in Chief

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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