This Paleo Chocolate Hazelnut Biscotti is deliciously crunchy and made only with Paleo-approved ingredients!

The secret to making biscotti is to bake the dough twice. This creates that signature crunchy texture that makes this sweet treat perfect for dunking into coffee or tea.

While the extra step may sound tricky, biscotti is one of the simplest desserts to make and can easily be tailored to suit your taste buds. For this recipe, I used chocolate and hazelnuts for a rich, nutty flavor.

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Start by preheating the oven to 350°F and lining a baking sheet with a silpat. In a large bowl, combine almond meal, unsweetened shredded coconut, tapioca starch, unsweetened cocoa powder, baking powder and salt. Make sure to mix it very well to evenly distribute the ingredients. The dough will be sticky, so keep a “dough only” brush or sponge available to help clean it off your hands later. Fold in the hazelnuts either with a wooden spoon or your hands, then shape the dough into a rectangular log.

Place the log on the prepared baking sheet and the bake for 15 minutes. Let the log cool before slicing it into ½-inch slices with a sharp knife. Reduce oven heat to 300°F, then place the slices on their sides and bake for another 15 minutes. Just make sure to allow the biscotti to cool completely before serving or they might break.

Tip: This recipe can be varied by using different types of Paleo-friendly nuts, adding raisins, or leaving out the cocoa powder. All you need is a little bit of imagination!

Felicia Lim

Chocolate Hazelnut Biscotti Recipe

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Total time:1 hr
15 mins

Cook Time:30 mins 30 minutes

Prep Time: 15 mins 15 minutes

Serves:10-12

Chocolate Hazelnut Biscotti Recipe

Recipe by: Felicia Lim

This Paleo Chocolate Hazelnut Biscotti is deliciously crunchy and sweet, perfect for dunking into coffee!

Ingredients

• 1 ½ cups almond meal
• ¼ cup unsweetened shredded coconut
• ¼ cup tapioca starch
• ¼ cup unsweetened cocoa powder
• 1 t salt
• 1 t baking powder
• ½ cup + 1 T maple syrup
• ½ cup hazelnuts

Instructions

• Preheat oven to 350°F. Line a baking sheet with a silpat or parchment paper.
• In a large mixing bowl, combine almond meal, unsweetened shredded coconut, tapioca starch, unsweetened cocoa powder, baking powder, and salt. Mix until combined.
• Add maple syrup and mix very well until you get a dough.
• Fold in the hazelnuts with a wooden spoon or your hands (it will be easier using your hands, but note that the dough will be very sticky).
• Form the dough into a 1-inch thick rectangular log and place it on the prepared baking sheet.
• Bake for 15 minutes. Remove from oven and let it cool completely (at least 30 minutes).
• Reduce heat to 300°F.
• Once the log has cooled, cut it into ½-inch slices with a sharp knife. Place slices on their sides on the baking sheet.
• Bake another 15 minutes. Allow biscotti to cool completely before serving.

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