Double Chocolate Mocha Biscotti
Ingredients
-
2¼
cups
blanched almond flour
-
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
- Combine almond flour, cacao powder, arrowroot powder, ground coffee, salt, and baking soda in a food processor.
- Pulse until well combined.
- Add honey and pulse until the dough forms a ball.
- Remove the dough and work in chocolate chips by hand.
- Form the dough into 2 logs on a parchment paper lined baking sheet.
- Bake at 325°F for 25 minutes, then cool for 1 hour.
- Cut the logs into ½ inch slices on the diagonal with a sharp knife.
- Spread the slices on a baking sheet and bake at 300°F for 12-15 minutes.
- Remove from oven and allow to cool and become crispy.
Nutrition Facts (estimated)
Servings
14 biscotti
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
3g
Sodium
50mg
Cholesterol
0mg
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