CHOCOLATE-DIPPED ALMOND BISCOTTI

SERVES 8 BISCOTTI

FOR THE BISCOTTI

3/4 cup blanched slivered or sliced almonds

1/2 cup all-purpose flour*

1/4 tsp. baking powder

1/4 tsp. salt

2 tbsp. vegan margarine or coconut oil, melted

1/4 cup maple syrup

1/2 tsp. pure vanilla extract

1 tsp. orange zest

FOR THE TOPPING

1 cup semisweet chocolate chips (dairy-free), melted

1 cup finely chopped toasted almonds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1/8 tsp. xanthan gum).

NUTRITIONAL VALUES

Calories: 341kcal
Fat: 21.3g (6.3g S.Fat)
Carbs: 35.2g
Protein: 5.2g
Sugar: 20.8g
Sodium: 108mg

METHOD

Preheat the oven to 180°C/350°F. Line a baking sheet with parchment paper.

Combine almonds, flour, baking powder, and salt in a food processor. Process until the almonds are ground and the mixture is the consistency of a fine meal. Process until just combined, then add the melted margarine, maple syrup, vanilla, and orange zest. Don't overdo it. The dough will be moist and sticky.

On the prepared baking sheet, divide the dough into two equal parts and shape each into a rectangle about 2 x 4 inches long and about 1 inch high. If the dough is too soft to shape, chill it in the refrigerator until it is easier to work with. Dip your fingers in cold water to keep them from sticking.

Bake for 15 minutes, or until the tops are lightly golden. Allow to cool for 20 to 25 minutes.

Reduce the temperature of the oven to 150°C/300°F.

Cut each log lengthwise into 1/2-inch-thick slices with a sharp knife. Return the slices to the oven and bake for another 30 minutes, or until golden. Allow to cool completely.

When the cookies have completely cooled, dip half of them in chocolate and roll in almonds. Refrigerate the biscotti until the chocolate coating hardens. Refrigerate until ready to serve.