Cut The Sugar: Chocolate-Dipped Almond & Cacao Biscotti

Chocolate-Dipped Almond and Cacao Nib Biscotti recipe by @pureella on

The first time I laid eyes on Ella Leche’s cookbook, Cut the Sugar- You’re Sweet Enough, I knew exactly what I was going to make! Her Chocolate-Dipped Almond and Cacao Nib Biscotti. These little gems called my name from the second I flipped open the book. I mean look at them, they are perfection!

Chocolate-Dipped Almond and Cacao Nib Biscotti recipe by @pureella on

Todd and I used to start every single day with coffee and biscotti. They were our guilty little pleasures that enticed us to rise out of bed a tad bit earlier on the weekdays so that we could indulge in their subtle sweetness while watching the morning news together. It was always the perfect start to the morning. Just me and him, a couple cups of coffee and a crunchy biscotti. It sounds so simple, and it was, but to us it was perfection!

Unfortunately, those little early morning indulgences were one of the first things to go when we learned that gluten was causing Todd’s respiratory issues and chronic joint pain. It was sad to break that tradition, but necessary for him to regain his health. We have tried replacing the biscotti over the years with other gluten free versions, but nothing quite hit the spot and honestly, some of them were downright gross!

Chocolate-Dipped Almond and Cacao Nib Biscotti recipe by @pureella on

We enjoyed our first coffee and biscotti morning together in over 4 years last week – it was so wonderful to sit and talk about all of things that have changed in our lives since the last time we had a morning biscotti date. We’ve come a long way these past 4 years and we are so much better for the journey that we have taken.

Chocolate-Dipped Almond and Cacao Nib Biscotti recipe by @pureella on


Chocolate-Dipped Almond and Cacao Nib Biscotti

  • Author: Cut the Sugar Cookbook by Ella Leche
  • Yield: 24 1x


  • 4 cups almond flour
  • 2 tablespoons arrowroot or tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut nectar or maple syrup
  • 2 teaspoons almond extract
  • 1/2 cup raw almonds, chopped
  • 1/2 cup raw cacao nibs
  • 1/2 cup unsweetened dark chocolate, for dipping
  • 510 drops liquid stevia


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Whisk the flour, starch, baking soda and salt in a bowl. Mix in the coconut nectar and almond extract. Fold in the almonds and cacao nibs. Halve the dough and roll into logs about 3 inches wide, 12 to inches long, and
  3. inches high.
  4. Bake the logs for 14 to 20 minutes. Remove from the oven and let cool for 10 minutes. In the meantime, lower the oven temperature to 250°F.
  5. Slice the logs on the diagonal 3/4-inch thick. Place the biscotti flat on the baking sheet, Bake for 10 minutes on each side.
  6. Melt the chocolate in a double boiler, add the stevia, stir to combine, and dip the bottom of each biscotti. Place in the fridge to set, about 10 minutes. Store in an airtight container at room temperature for up to 1 week.
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  1. Pure Ella May 13, 2016 at 2:39 pm

    These look great Meg! 🙂
    I am so happy to hear you’ve enjoyed these so much!
    You guys are like us… coffee and biscotti were also our little moment of bliss ~ and so nice that it still is 🙂
    Thanks so much for sharing about Cut the Sugar.
    *hugs* ella

    1. Meg May 15, 2016 at 1:41 pm


  2. Lana May 14, 2016 at 6:05 pm

    These look amazing! Did you use blanched or regular almond flour? Thank you!

    1. Meg May 15, 2016 at 1:40 pm

      I used blanched almond flour 🙂

      1. Lana June 3, 2016 at 11:10 am

        Thank you! Do you think the recipe will work if I use regular almond flour? I cant find blanched in such big quantities. Thank you!

        1. Meg June 6, 2016 at 7:20 am

          It should totally work with regular almond flour Lana.

  3. Kate May 16, 2016 at 2:17 pm

    Those look perfect and sound like a perfect way to start a day, especially with the almond flour….LOVE almond anything!


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