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!
3/4cup+ 2 tbsp Bobs Red Mill Cassava Flour
1/2cupdairy-free chocolate chipsmelted.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
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.
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.