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Carol Kicinski
This sweet treat works for all food sensitivities and diet preferences.

Allergen-free biscotti

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   What do you serve when you have vegans and paleo people at the same table? No, it’s not the first line of a joke, just a reality of many people’s lives. If I were to list the various food sensitivities and eating preferences in my family alone, I might be here all day.
   One reason I like this recipe for gluten free biscotti is that it is a tasty treat for almost everyone – it is gluten free, dairy free, grain free, refined sugar free, egg free, vegetarian, vegan and yes, even paleo. Whew! That’s a lot of responsibility for just one little cookie.
   These cookies are super simple to make thanks to the help of a food processor, but the dough can be a little fragile so here are a few tips:
   Work the dough into logs with your hands and make sure to really compress the dough well so the cookies won’t crumble.
   Use a really sharp knife to slice the cookies.
   Let the cookies cool completely after the second bake, they firm up as they
Gluten Free Coconut Biscotti
Makes 20-24 cookies
1½ cups unsweetened coconut flakes
2½ cups finely ground blanched almond flour
¼ cup arrow root powder, tapioca or corn starch
1 teaspoon baking soda
¾ teaspoon kosher or fine sea salt
½ cup coconut palm sugar
1½ teaspoons pure vanilla extract
½ teaspoon pure almond extract
½ cup plus 1 teaspoon coconut oil, liquefied
3 ounces dark chocolate, chopped

   Preheat oven to 350 degrees.
   Lay the coconut on a baking sheet in an even layer and bake 5 minutes, stirring once, or until lightly toasted. Leave oven on.
   Combine almond flour, arrow root powder or starch, baking soda, salt, and coconut sugar in the food processor. Pulse several times until fully combined. Add extracts and ½ cup oil. Process until dough starts to form into clumps, about 1 minute. Add coconut and pulse several times to combine.
   Line a baking sheet with parchment paper. Dump the dough onto a clean work surface and work with your hands until dough holds together. Shape into two logs (¾-inch high, 3 inches wide and 12 inches long). Place on the prepared baking sheet. Bake 20 minutes or until they are just starting to brown. Remove from oven, reduce temperature to 250 degrees and let cool 15 minutes. Remove parchment paper from baking sheet.
   With a sharp knife, cut the logs into ½-inch pieces on the diagonal. Place pieces on baking sheet and bake 30 minutes. Let cool on the pan 30 minutes.
   Combine remaining teaspoon of coconut oil with chopped dark chocolate and microwave until most of the chocolate has melted, about 1½ minutes. Stir chocolate until smooth and glossy. Drizzle chocolate over cooled cookies. Let chocolate harden for about 10 minutes before serving.
cool. And if you're wondering why you bake them twice - biscotti means twice baked!
   So, what do you serve when you have vegans and paleo people at the same table? Try these!