As Requested, My Chocolate Biscotti Recipe

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Chocolate Biscotti 

I have shared my Almond Biscotti with many friends and they all agree they are delicious and addictive.  There is also a Chocolate version which is equally tasty!  Dress them up with some slivered almonds or dip them in dark chocolate.  Great with a nice cup of hot chocolate, coffee or tea.  

• 1 1/2 cups almond flour 
• 1/4 cup cacao powder  
• 3/4 cup coconut sugar  or half coconut sugar and half *Swerve  granulated sugar.  
• 1 teaspoon baking powder 
• 1/8 teaspoon salt
• 1 large egg 
• 1 tablespoon melted coconut oil 
• 1/4 teaspoon peppermint or almond extract/flavor (optional) 

Optional Additions:  

• 1/4 cup sliced almonds
• 1/2 cup dark chocolate chips , for topping
• Ground nuts , for topping

Preheat the oven to 350ºF and line a large baking sheet with parchment paper. In a large bowl, combine the dry ingredients, including the almond flour, coconut sugar/swerve, cacao powder (if making the chocolate version), baking powder, and salt. Whisk well to break up any clumps.
Add the remaining wet ingredients to the dry ingredients. Stir in the egg, coconut oil, and extract if using. Mix until a thick, sticky dough is formed. If you want to add in sliced almonds for texture, now is the time to do it.

Transfer the dough to the prepared baking sheet, and use your hands to press it into a "log" shape, about 8-9 inches long, and around 4 inches wide. You want the loaf to be about 1/2-inch thick. Once it's formed, place it in the middle rack** of your oven to bake for 20 minutes, or until the edges are lightly golden.

Turn off the oven, remove the pan, and let the loaf cool completely. Cool at room temperature for 30 minutes, then transfer it to the fridge or freezer for 1 to 2 hours, to cool completely. This will make it easier to slice. Once it's cool, slice the loaf into 1/2-inch pieces, making about 20 to 22 slices.

Preheat the oven to 250ºF for the second bake. (Do not use a higher oven temp!)  Carefully arrange the slices in a single layer on the baking sheet, and bake for 30 minutes.  Then, remove the pan, flip the slices, and bake for another 30 minutes. Turn off the oven and let the biscotti stay in the oven as it cools. This will help them totally crisp up.

When the biscotti are cool, they should be perfectly crispy and ready to serve. Almond flour baked goods will get soft if you store them in an airtight container at room temperature.  Store  in an open container at room temperature, or in the fridge in an airtight container to keep them crispy. They should last for 3-4 days at room temp, or up to 2 weeks in the fridge.

* Swerve is a sugar replacement that is popular among low carb fans.  It is made from fruits and starchy root vegetables and contains no artificial ingredients or preservatives. It has zero calories.  
** Bake in the middle of the oven.  If you bake too close to the element the bottom may burn. 
 
To Make Them Special for Gift Giving: 

1. Dip a ⅓ of the biscotti in melted dark chocolate or drizzle chocolate over the pieces. 

 

1. Sprinkle chopped nuts or slivered almonds over the chocolate.  Hazelnuts work great. 

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