Double Chocolate Mocha Biscotti
These Double Chocolate Mocha Biscotti are egg-free and gluten-free. Because eggs are a main component of biscotti, I haven’t seen a lot, if any egg-free recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you’re already halfway there.
Double Chocolate Mocha Biscotti
Ingredients
- 2¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- 2 tablespoons arrowroot powder
- 1 tablespoon organic decaf coffee beans, espresso grind
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup honey
- ½ cup chocolate chips
Instructions
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In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt, and baking soda
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Pulse until ingredients are well combined
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Pulse in honey until the dough forms a ball
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Remove dough from food processor and work in chocolate chips with your hands
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Form dough into 2 logs on a parchment paper lined baking sheet
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Bake at 325°F for 25 minutes, then remove from oven and cool for 1 hour
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Cut the logs into ½ inch slices on the diagonal with a very sharp knife
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Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes
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Remove from oven and allow to cool, set, and become crispy
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Serve
Equipment
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