Buttery and crunchy tahini biscotti made with cassava flour, coconut sugar, and tahini and dipped in a dairy-free chocolate glaze. The most delicious gluten-free biscotti your coffee will ever meet!

Chocolate-Dipped Tahini Biscotti

Let’s cut to the chase: I am in love with this tahini biscotti. You know when you eat a bite of a dessert and you’re like “that was good but I’m done now?” This is not one of those situations. This is savor-eat-bite-while-you-read-a-book good. You’ll probably want at least 3 solid pieces before you’re ready to move on with your life.

Biscotti never used to make my lists of recipe ideas because 1) it seemed like a boring old person cookie and 2) I didn’t think it would work well with gluten-free flours. I was wrong on both accounts because biscotti is SO COOL and also comes out perfectly with cassava flour. Now I’m ready to make up for lost biscotti time and I’m kicking it off with this chocolate dipped tahini biscotti.

How to make gluten-free Biscotti:

Biscotti is a surprisingly simple cookie to make, despite the fancy name. Biscotti is actually an Italian cookie originating in Tuscany. Biscotti literally means “twice-cooked” which means you cook the batter in a log, slice, and then bake again to make a crisp, crunchy cookie that goes perfect with a drink like coffee. This version of the cookie is definitely Americanized since it uses tahini and coconut oil to make a more moist version of biscotti. It’s still crispy/crunchy but has a touch of chewiness in the center of each slice that almost melts in your mouth. And while these are still crunchy, they’re not so dry that you HAVE to have a drink with them. But then again, why wouldn’t you want an excuse to have more coffee?

Besides double-baking, biscotti is pretty straightforward. You just mix your wet ingredients, stir in the dry, and then form a log on a piece of parchment paper. The dough should be mold-able, or you’ll want to add a bit more cassava flour. After the first bake, you’ll want to use an extra sharp knife to make the slices, wiggling them slightly apart from each other. then return the batch to the oven to add an extra layer of crisp.

Ingredients for Grain-Free Tahini Biscotti:

Biscotti might sound like an intimidating or fussy cookie, but these are actually one of the easiest things to make gluten-free! You only need a handful of baking staples to get the job done. I used cassava flour which makes the perfect biscotti–not too crumbly or dry. And of course, I made the last-minute decision to add a bit of dairy-free chocolate to dip the biscotti in.

• Cassava flour: This is key to a gluten-like cookie.
• Baking soda: to add a bit of fluff and rise to the biscotti.
• Coconut oil: make sure this is cold or room temp at a minimum when you cut it into the flour.
• Tahini: Adds a rich, nutty flavor and the perfect amount of density to the crumb of the biscotti.
• Egg: to help bind the biscotti (I have not tested with a flax egg, but I’d love to know if you try it!)
• Coconut Sugar: the perfect low-inflammatory sweetener for paleo baking.
• Honey: Adds moisture and sweetness, and helps finish binding the biscotti.
• Dairy-free chocolate chips: melt these for a chocolate dip at the end! I used Enjoy Life chocolate chips.
• Fancy sea salt: sprinkle some sea salt on the melted chocolate for the perfect sweet and salt finish! I love Maldon salt.

Without further ado, it’s time to make delicious Grain-Free Tahini Biscotti! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

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Chocolate Dipped Tahini Biscotti

Buttery and crunchy tahini biscotti made with cassava flour, coconut sugar, and tahini and dipped in a dairy-free chocolate glaze. The most delicious gluten-free biscotti your coffee will ever meet!

PREP TIME 10 minutes

COOK TIME 25 minutes

TOTAL TIME 35 minutes

SERVINGS 10

INGREDIENTS

• 1 egg
• 2 Tbsp honey
• 1/4 cup coconut sugar
• 1/4 cup coconut oil softened
• 1/4 cup tahini
• 1/2 tsp baking soda
• 3/4 cup + 2 tbsp Bobs Red Mill Cassava Flour
• 1/2 cup dairy-free chocolate chips melted.

INSTRUCTIONS

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.
2. In a large bowl combine egg, honey, sugar, and tahini and stir until well combined. Stir in the coconut oil and mix well. add baking soda and cassava flour and stir until dough is well combined. It should be stiff but moldable so you can form the biscotti oval. If the dough is too sticky you can add another tablespoon of cassava flour or chill the dough for 30 minutes if your coconut oil was too hot.
3. Form the dough into an oval on the prepared parchment paper and bake for 15 minutes. After 15 minutes remove from the oven and carefully slice into 8-10 slices with a sharp knife. Place back into the oven for 8-10 minutes or until lightly crisp on the edges. Allow to cool for 10 minutes, then dip into melted chocolate.