Description
A naturally sweetened, gluten-free chocolate hazelnut oat biscotti that’s crisp, cocoa-rich, and perfect for coffee breaks, snacks, or gifting. Made with oats, almond flour, maple syrup, and roasted hazelnuts.
Ingredients
Units
Scale
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour
- 2 tablespoons cocoa powder (unsweetened, Dutch-processed if preferred)
- 1/4 cup maple syrup or honey
- 1 egg
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract (optional)
- 1/3 cup chopped roasted hazelnuts
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, mix oats, almond flour, cocoa powder, baking powder, and hazelnuts.
- In a separate bowl, whisk the egg, maple syrup, and vanilla extract.
- Combine wet and dry ingredients to form a sticky dough.
- Shape into a log (about 8×2 inches) directly on the baking sheet.
- Bake for 20–25 minutes until firm. Let cool for 10 minutes.
- Slice into ¾-inch biscotti. Place slices cut-side up.
- Bake again for 10–12 minutes until dry and crisp.
- Cool completely before storing or serving.
Notes
- For crunchier biscotti, bake 2–3 extra minutes during the second bake.
- Toast oats beforehand for a deeper, nuttier flavor.
- Store at room temperature for up to 10 days or freeze up to 3 months.
- Try variations like adding orange zest, white chocolate chips, or using sunflower seeds for nut-free versions.
Nutrition
- Serving Size: 1 biscotti
- Calories: 110kcal
- Sugar: 5g
- Sodium: 35mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg