Monday, February 15, 2016

Double Chocolate Mocha Biscotti (gluten-free)

I made these cookies over the weekend to take to a friend we were visiting for dinner. I was looking for something quick, tasty, and made with almond flour (for my husband). I found these on Elana's Pantry. They fulfilled all the above requirements, plus delicious and super easy. These little biscotti are sturdy with a nice texture, heft and crunch - these are no delicate wallflower cookies. They will definitely stand up to dunking!

Quick ingredient note: I didn't have cacao powder so I used cocoa powder. I also didn't have arrowroot powder, but cornstarch can be substituted. I used regular coffee (freshly ground, of course!), and sea salt from Slovenia (brought back from our 2015 trip) but I'm sure any good quality sea salt can be used.

Unfortunately, dinner was rescheduled but the cookies were already made so we'll just have to suck it up and eat them ourselves! ;-)

Double Chocolate Mocha Biscotti (print version)
Serves: 14 biscotti
  1. In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in honey until the dough forms a ball
  4. Remove dough from food processor and work in dark chocolate with your hands
  5. Form dough into 2 logs on a parchment paper lined baking sheet
  6. Bake at 325° for 25 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy

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