Needed a break from work so what best to do but cook. It’s funny how cooking has become my meditative mind off work thing. Came across this recipe from Elana’s Kitchen. Per usual I modified it to my taste. Was going to bring it to the Box for my crossfit buddies however unfortunately I had a mishap. During the cooking process, my oven died. 😦 End result? Unknown cooking time and a slight burnt biscotti base. Never the less it was delicious and I can see the potential, IF it was not burnt. Still worth a post for those looking at baking over the holidays 🙂 Sorry crossfit buddies. Next time. Not going to serve burnt cookies 😦
Paleo | Gluten Free | Diary Free
Makes 14 Biscotti
- 2 ¼ cups blanched almond flour
- ¼ cup cacao powder
- 2 tablespoons arrowroot powder
- 1 tablespoon organic decaf coffee, espresso grind
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup agave nectar or honey – I used maple syrup instead.
- ½ cup chocolate drops – I replaced this with Almonds. Would recommend to roughly chop your almonds.
- In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
- Pulse until ingredients are well combined
- Pulse in maple syrup until the dough forms a ball
- Remove dough from food processor and work in dark chocolate with your hands
- Form dough into 2 logs on a parchment paper lined baking sheet
- Bake at 163°C for 25 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 148°C for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
Delicious with a machiato or a Flat White.
- I don’t particularly like super crunchy or hard, even though that how a biscotti should be. Hence I did not bake the biscotti a second time. This leaves the middle a little chewy. Why not try one to see if this is how you like it before placing it in the oven again?
- Try to find Aluminum Free Baking Powder.
- Roughly chop your almonds. I got lazy and used slivers which aren’t as nice. Less crunch.