Years ago (in the pre-gluten-free days), I didn’t get biscotti. Why would anyone want what amounted to, in my mind, a stale cookie? Fast forward to present day, where I love a crunchy, not-too-sweet treat to accompany a cup of coffee or tea, especially if it’s studded with dried fruit and nuts. I suppose over time, one’s tastes can change! But now, since I no longer eat gluten or dairy, biscotti are a rare occurrence.
So I made my own.
These are a perfect holiday treat either for yourself, family, or friends. Make some as an evening dessert, a breakfast treat, or wrap them up and give them as edible gifts. They’re gluten, dairy, and egg-free, and are sweetened slightly with honey (which could be substituted with agave nectar to make them vegan), making them friendly for just about anyone’s diet. The combination of chocolate, almonds, and dried figs is indulgent without being overly rich. And while I’m not usually a fan of dipping any cookie, I must say, these are quite satisfying dipped into a cup of coffee.