Chocolate biscotti reminds me of chocolate cookies I had as a kid, like Oreos and chocolate sugar cookies. I use a good amount of fair trade cocoa in this recipe, but you can probably go with a bit less and still get delicious results. Although you don’t need to add much to these, some nuts or chocolate chips make a great compliment to the crunchy, chocolaty goodness. Dunking in a cup of tea or coffee works too!
This recipe is almost identical to the Basic Biscotti recipe, except that I add cocoa. Another optional addition is a teaspoon of muscovado sugar for a bit more sweetness and a sugar crunch here and there.
Chocolate Biscotti
Ingredients
- 2 large eggs
- 1 cup of honey (feel free to substitute your sweetener of choice)
- 8 tablespoons of butter, softened (1/2 cup)
- 1 teaspoon of vanilla
- 3 1/2 cups of almond flour
- 1 cups of fair trade cocoa
- 1 teaspoon of baking soda
- 1/2 teaspoon of sea salt
- 2 teaspoons of cinnamon
- chocolate or white chocolate chips (and/or nuts)
- 1 teaspoon of an unrefined sugar, such as muscovado (optional)
- 1/2 teaspoon of almond extract (optional)
Preparation
- Preheat an oven to 325 degrees F.
- In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
- In a separate bowl, add all the dry ingredients and mix until well blended.
- Add the dry mixture to the wet mixture and mix again until well blended.
- Mold the mixture into two balls of dough. Place each ball of dough
on oiled, buttered, or stick-free cookie sheet. Shape each ball
of dough into a low, flat log. It will expand and rise somewhat, so
account for a small amount of growth. Pack down the dough to remove air
pockets. Alternatively, you can pack the dough in a tart pan with the
dimensions you want your biscotti to have when finished. - Bake the logs for about 20 minutes, or until lightly browned and
cake-like. Take the logs out of the oven and reduce the temperature to
275 degrees F. - Cool the logs for about 10 minutes and then slice each log into
thin strips about 1/2 inch in thickness. Place the slices on their side
on the cookie sheet, and then bake for about 15 minutes, or until they
are fully crisped. - Enjoy!
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What kind of almond flour do you buy? Where do you get it?
Our coop only sells Bob’s Red Mill almond flour/meal.
Jannel
See the list of sources I have at the bottom of the “Baking with Almond Flour” post:
http://www.comfybelly.com/2009/01/the-scoop-on-almond-flour.html.
I buy mine from Hughson Nuts.
I followed the recipe exactly and my biscotti fell apart when it was time to cut them into slices. I let them cool about 15 minutes, was that too long?
They shouldn’t fall apart. Did you add the eggs (which binds them together)? You can cool them forever and then reheat them – shouldn’t make a difference.
Yes, I had two extra large eggs in there. All I can think of is the moisture contents of the other ingredients was off, maybe not high enough? My almond flour was in the freezer so it may have become extra dry also my honey has to be cut out of the jug (I get local honey in big containers, this is from last year.) Then I did throw in a handful (about third cup) of organic flaked coconut so maybe that was the variant it didn’t like. Also, my local humidity varies widely and it is hard to gauge whether I need more or less moisture on any given day. The chunks that I have though are Delicious! They’re still getting eaten, just not something I could give away yet. Thanks for your quick reply!
oh, the coconut probably did it. Coconut soaks up moisture really well – too well. It probably dried it out. Maybe some more eggs would help?
I added a 3rd egg – I use stevia for baking as the sweetener. The batter was a bit too dry without the honey.
Thanks for posting and for all your recipes! You make eating low carb easier.
Thanks for letting me know your changes! I love to hear about them. Happy Holidays!
these look great! will be making them this weekend for my 3 year old’s birthday party! i’m always looking for grain free options. i’m sure he and everyone else will love them! any suggestions for a birthday cake? the tricky part is that the people attending are used to cakes made with white flour and refined sugar – but i want to do it the healthier way – is it possible to still please the crowd? i love your site – a big inspiration