I updated this recipe on 12/31/2020.
I’m really enjoying this new version of chocolate biscotti using almond flour (finely ground and blanched). It’s crunchy, firm, and has a great chocolate flavor without being too dark. I’ve stored these on the counter overnight in the open air and they didn’t lose their crunch! That’s saying a lot considering they sat in the damp, Seattle winter air.
I simplified it drastically by removing the eggs, making it dairy free by using coconut oil instead of butter, and I changed the ratio of almond flour to sweetener. I also reduced the amount of cocoa. So basically a complete makeover.
I like my biscotti kinda basic, but feel free to add about 1/2 cup of chopped nuts, dried fruit, or chocolate chips.
The photo below is the uncooked log. I can’t seem to find my photo with the cookies cut, but you can see an example in my Gingerbread Biscotti recipe.
Chocolate Biscotti {almond flour}
Equipment
- Food processor (optional)
Ingredients
- 2 1/4 cups blanched almond flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup coconut oil
- 1/2 cup maple syrup or honey
Instructions
- Preheat your oven to 325°F and prepare a baking sheet with parchment paper or a non-stick baking mat.
- Combine all the dry ingredients in a bowl and sift with a fork or whisk. You can also pulse the ingredients in a food processor.
- Add the coconut oil and maple syrup, and blend it in with a fork. Work it until the dough is formed. You can also pulse this in a food processor.
- Shape the dough into 2 logs and place the logs on the baking sheet. Bake for 25 minutes.
- Cool the logs for about 15 minutes and then slice them into 1/2 inch to 3/4 inch slices. Place them on their side on the baking sheet.
- Set the oven to 300°F and bake the sliced cookies for 15 minutes.
- Turn each cookie on the other side, turn the oven off and leave the cookies in the oven for 15 minutes or so.
- Cool and enjoy! Store in a sealed container or dry place for a few days, or in the refrigerator for a few weeks.
Nutrition
Chocolate Biscotti {old recipe}
Ingredients
- 2 large eggs
- 8 tablespoons unsalted butter, softened
- 1 cup honey
- 1 teaspoon vanilla
- 3.5 cups blanched almond flour
- 1 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon almond extract optional
Instructions
- Preheat your oven to 325° 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 doughon oiled, buttered, or stick-free cookie sheet. Shape each ballof dough into a low, flat log. It will expand and rise somewhat, soaccount for a small amount of growth. Pack down the dough to remove airpockets. 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 andcake-like. Take the logs out of the oven and reduce the temperature to275 degrees F.
- Cool the logs for about 10 minutes and then slice each log intothin strips about 1/2 inch in thickness. Place the slices on their sideon the cookie sheet, and then bake for about 15 minutes, or until theyare fully crisped.
I am baking mine right now, but I think I flattened the log out too much. About how high should the log be before the first bake?
You should be ok. It doesn’t rise much so they will be long and flat. And bake quickly.
Thank you so much for having a recipe with no egg, so hard to find good SCD recipes with no eggs (we did add cocoa to my daughter’s diet) I will check it out!!!’
You’re welcome! I’ll be sharing a version without chocolate soon.
Please tell me how to make a plain vanilla biscotti.
Scd cannot have chocolate, and my husband is also allergic to ginger. I am allergic to chocolate and cannot even have the cocoa fat without a bad reaction. I use your scd cookbook almost everyday, and love the recipes!!
Many thanks. You are a blessing!
I’m working on it 🙂 Thank you!
It says to mix butter in the directions but there is no butter in the ingredients?
Added it back! Thank you for catching that. Lost it while converting to the new format.
I made these for my Saturday morning group and they were a big hit. I substituted instant coffee powder for the cinnamon, and included chopped almonds. I live at 1,700 feet so I ended up baking the loaf for 30 minutes and baking the slices for 45 minutes. Thanks, Erica – your website is my go-to for SCD and gluten free recipes !
Thanks, Carol! So nice to hear. Love the coffee powder addition! Yum.
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 🙂
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!
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?
See the list of sources I have at the bottom of the “Baking with Almond Flour” post:
https://comfybelly.wpengine.com/2009/01/the-scoop-on-almond-flour.html.
I buy mine from Hughson Nuts.
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