Description
Deliciously crunchy grain-free biscotti made with almond meal, coconut flour and dark chocolate, and interlaced with chunky hazelnuts.
Ingredients
Units
Scale
- 1 cup almond meal
- 1/4 cup coconut flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup honey
- 1/2 cup dark chocolate, melted (place solid chocolate in microwave for 30 seconds)
- 1/2 cup hazelnuts
Instructions
- Pre-heat oven to 350 deg Fahrenheit (180 deg Cel)/
- Combine almond meal, coconut flour, cocoa powder, baking powder and salt in a large bowl and mix together.
- Add the honey and melted dark chocolate to the dry ingredients and stir well until you get a homogeneous dough.
- Work in the hazelnuts with a spoon or your hands.
- Shape the dough into a log on a baking sheet lined with parchment paper or a silpat (I used a silpat).
- Bake log for 15 minutes and then allow it to cool completely – around 30 minutes or more.
- Reduce oven temperature to 300 deg Fahrenheit (150 deg Cel).
- When log is finally completely cool, slice it into finger-sized pieces, place the pieces on their sides, and bake for another 15 minutes.
- Allow biscotti to completely cool until they are crispy before serving.
Notes
Adapted from: Paleo Spirit (http://paleospirit.com/2012/double-chocolate-pistachio-biscotti-paleo-vegan/)
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Snacks
- Cuisine: Grain-free