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Chocolate Biscotti {almond flour}

March 16, 2009 by Erica 21 Comments

Chocolate Biscotti

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

Chocolate Biscotti

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Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Plant-based, Snacks, Vegetarian Tagged With: almond flour, chocolate, cocoa, Recipe Subscriber Only

Previous Post: « Anise Biscotti {almond flour}
Next Post: Refrigerator Cake »

Reader Interactions

Comments

  1. Debbie Nitzberg

    November 10, 2022 at 2:50 pm

    I’ve just made these for probably the 3rd or 4th time (the revised version w/out the egg) and they fall apart when I cut them and really crumble when I put them on their sides. I eat them anyway because they are so good, but they are in pieces. I see from a previous post that someone had the same problem and you said the egg should bind them, but what about the revised recipe without the egg? Any suggestions to keep them whole?

    Reply
    • Erica

      November 10, 2022 at 4:17 pm

      Hi Debbie! Are you using maple syrup or honey? Just curious. And do you make the log flat or ? Also wondering if maybe baking it a bit longer before the first slicing would help.

      Reply
  2. Jen

    March 15, 2021 at 1:31 pm

    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?

    Reply
    • Erica

      March 15, 2021 at 6:17 pm

      You should be ok. It doesn’t rise much so they will be long and flat. And bake quickly.

      Reply
  3. Noa Ronen

    January 6, 2021 at 11:17 am

    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!!!’

    Reply
    • Erica

      January 6, 2021 at 6:36 pm

      You’re welcome! I’ll be sharing a version without chocolate soon.

      Reply
  4. Pamela Sier

    January 1, 2021 at 2:04 pm

    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!

    Reply
    • Erica

      January 1, 2021 at 2:07 pm

      I’m working on it 🙂 Thank you!

      Reply
  5. Theresa

    September 11, 2020 at 9:42 am

    It says to mix butter in the directions but there is no butter in the ingredients?

    Reply
    • Erica

      September 11, 2020 at 10:12 am

      Added it back! Thank you for catching that. Lost it while converting to the new format.

      Reply
  6. Carol Addington

    October 28, 2018 at 12:48 pm

    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 !

    Reply
    • Erica

      October 28, 2018 at 2:08 pm

      Thanks, Carol! So nice to hear. Love the coffee powder addition! Yum.

      Reply
  7. freya

    January 5, 2012 at 5:08 am

    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 🙂

    Reply
  8. Linda

    December 17, 2011 at 9:06 am

    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.

    Reply
    • Erica

      December 17, 2011 at 9:31 am

      Thanks for letting me know your changes! I love to hear about them. Happy Holidays!

      Reply
  9. Jill

    May 18, 2011 at 10:46 am

    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? 🙁

    Reply
    • Erica

      May 18, 2011 at 11:31 am

      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.

      Reply
      • Jill

        May 19, 2011 at 6:21 am

        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!

        Reply
        • Erica

          May 19, 2011 at 7:28 am

          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?

          Reply
  10. Erica

    April 29, 2009 at 2:27 pm

    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.

    Reply
  11. Jannel James

    April 29, 2009 at 2:08 pm

    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

    Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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Tangy Peanut Sauce & Veggies
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