Paleo Biscotti with White Chocolate Coating
A decadent treat, these Paleo Biscotti are delicious. Top them with the optional white chocolate, strawberry coating and you've got an amazing gluten-free snack that rivals anything you could get at Starbucks!
For the Biscotti
- 1 cup 88 g Almond Flour
- 1/3 cup 44 g Arrowroot Starch
- 3/4 cup 12 g Freeze-dried Strawberries, divided (plus more for garnish)
- 1/4 tsp Sea Salt
- 1/4 tsp Baking Soda
- 1 Egg Yolk (optional, ok without it too)
- 1 tsp 5 mL Vanilla Extract
- 1/4 cup 60 mL Honey
- 1/4 cup 27 g Pistachios (shelled)
For the White Chocolate
- 4 oz 113 g Natural, Unrefined Cacao Butter (not coconut butter)
- 2 tbs 30 mL Honey
- 1 tsp Vanilla Bean Powder
For the Garnish
- Finely Chopped Freeze-dried Strawberries
- Finely Chopped shelled Pistachios
- 2 oz 57 g Dark Chocolate (I use 85% dark)
Combine the almond flour, arrowroot powder, 1/2 cup (8 g) freeze-dried strawberries, sea salt, and baking soda in a food processor and pulse until combined. The strawberries should be a powder.
Add in the egg yolk, vanilla extract, and honey and process until it all comes into a ball.
Add the remaining 1/4 cup of freeze-dried strawberries and the pistachios into the food processor and pulse approximately 10-15 times until the strawberries and pistachios are little chunks. They might not be completely incorporated into the dough, but that’s fine.
Pour the dough (and any remaining chunks of strawberry/pistachio) onto a baking sheet covered in parchment paper.
Knead the dough a bit to get all of the chunks incorporated into the dough and then press down to form the dough into a flat rectangle.
Bake at 350 F (177 C) for 15 minutes.
Let cool for an hour, and then slice diagonally into the classic biscotti shape. (put back on the baking sheet if you removed them to cut)
Put back in the oven and bake at 300 F (149 C) for another 15 minutes.
While the biscotti is in for the 2nd bake, melt the cacao butter in a pot over a low flame or double boiler. Once it is a yellow liquid, remove from the heat and let sit on the counter top for 20 minutes.
Pour the melted cacao butter into a food processor and then add the honey and vanilla powder.
Process until well mixed, then transfer the bowl of the food processor (with the cacao butter AND the blade still in it) into the fridge for 15 more minutes (set a timer).
Remove the bowl from the fridge and then reattach it to the food processor base. Process the cacao butter mixture for about a minute until it becomes opaque and creamy.
Either dip the biscotti into the white chocolate mixture or scoop some of the mixture out and pat it on the biscotti with your fingers (it depends on how quickly your white chocolate is cooling). Place on a baking sheet to set up. Sprinkle the garnish of finely chopped strawberries and pistachios over the biscotti and press lightly to imbed them in the chocolate.
If desired, melt some dark chocolate over a low flame or double boiler and then drizzle it over the completed biscotti with a spoon.
Refrigerate to completely set up if it’s warm, but if it’s cool (like it tends to be in February), they set up just fine on the kitchen counter.
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