If we’re being honest, any time of the year is a good time for cookies, but the start of Fall seems like an especially good time for cookies that are meant to enjoyed with a cup of coffee, tea, or hot cocoa.
This little cookie is inspired by the season and full of flavor, so really 1 or 2 (or 3 or 4) is enough.Gluten Free Double Chocolate Orange Biscotti Ingredients 1 cup blanched almond flour 2 tablespoons cocoa powder 1 tablespoon GF corn starch 1/4 teaspoon of baking soda 1/8 teaspoon of Kosher salt
½ teaspoon baking soda 1 tablespoon of agave nectar 1 tablespoon of fresh orange juice 1/8 cup dark chocolate chips 1/8 cup pistachio nuts 1/4 teaspoon orange zest Sprinkle of sugar Set oven to 350 degrees In the bowl of a food processor combine the almond flour, cocoa powder, corn starch, baking soda and salt. The ingredients will pulse to be even finer and fully integrated. Then add the orange juice and the agave syrup and pulse again until the ingredients start to form together into a ball. (Helpful hint: scrape with a spoon the batter away from the edges). Add the pistachio nuts, the chocolate chips and orange zest and pulse one more time. Pour all of the ingredients onto a cookie sheet with parchment paper. Use your hands, or the parchment paper to guide the dough into a loaf shape, about an inch tall and 8-10″ long. Bake in the oven for 15 minutes at 350 degrees. After 15 minutes, remove the pan from the oven and allow to cool – for about 15 minutes. Then with a sharp knife cut the loaf in a diagonal and if you’d a little extra sweetness, sprinkle with sugar. Then separate the slices cookies by a few millimeters and rebake for another 15 minutes at 300 degrees. Finally, you know what to do… eat and enjoy!