Quasi Gluten-Free Chocolate Chip and Raisin Biscotti

          Last week I found rhythm to our new schedule in baking.  Jason likes to eat 70/30 Paleo and has found it difficult to want to eat that way on his night shift.  He asked me to make him a treat that tasted sweet and wouldn't leave him feeling guilty in eating through the night.  He came up with the idea of putting raisins and chocolate chips into the Gluten-Free Biscotti I typically make him.  The end result came out deliciously and I would love to share this guilt-free treat with you!

Quasi Gluten-Free Chocolate Chip and Raisin Biscotti

***To Make Gluten-Free just omit the Chocolate Chips! Easy Peazy Lemon Squeezy!***

The following recipe makes 24 pieces of smaller Biscotti

Preheat oven to 350 degrees Fahrenheit

Ingredients:

•          2 ½ Cups blanched Almond Flour *Sprouts has the best price I have found in SoCal*
•          2 Tbs. Arrowroot Powder *This is what binds the ingredients together, properties work similarly to Cornstarch
•          ¼ Tsp. Sea Salt
•          ½  Tsp. Baking Soda
•          ½ C. Agave Nectar
•          1 C. Chopped Raisins
•          ½ C. lightly chopped Ghirardelli 60% Cocoa Chocolate Chips

Directions:

1.          In a mixer or food processor combine the almond flour, arrowroot powder, salt, and baking soda.
2.          Once well combined, gently pour in Agave Nectar as your mixer continues to turn.  Continue mixing until the mixture forms a ball.   *A loose ball is just fine.
3.          Remove the dough from your mixer and transport it to a work surface.  Here you will work the raisins and chocolate into the dough with your hands. 
4.          Form the dough into 4 logs, each standing about 1 ¼” tall.  Place each on a parchment lined baking sheet.  * Unlike regular Gluten biscotti – these logs do not spread width-wise during the baking process so it is safe to place all 4 logs on 1 baking sheet
5.          Bake at 350 degrees Fahrenheit for 12-15 minutes.  They should have a rich golden brown color, all the way around.   Remove and cool for at least 1 hour.
6.          Cut the logs into ½” diagonal slices.  Reduce oven temperature to 300 degrees F.  Place biscotti pieces on their flat side, spread evenly throughout 1 or 2 parchment lined baking sheets.  Bake for an additional 12-15 minutes.
7.          Remove from oven and allow to cool.  *These can take up to a couple hours to cool and set properly.

 CHEERS!