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.