Chocolate Almond Biscotti Recipe
Paleo, SCD Friendly, Gluten Free, Grain Free, Low Sugar
My favorite thing to have with a cup of tea is crispy, lightly sweetened biscotti. However, four years ago I realized that I am allergic to gluten so I have not been able to enjoy this delicious combination any more. There is one cafe near me that does sell gluten free chocolate biscotti but a single one costs $4.99 and they are mostly just sugar. I have wanted to make biscotti myself for a long time and I had no idea how easy it was! When I cook something new I always look at multiple recipes online and realize that no two recipes are the same. I end up just making up my own recipe using the best ingredients from all of the recipes I found. My theory is that, “if the dough tastes good the cookies will taste good!” And of course it goes the same for biscotti!
- 2 cups Almond flour
- 1 cup Coconut flour
- 3/4 cup unsweetened Coco powder
- 1 teaspoon Baking powder
- 1 teaspoon Sea salt
- 1 teaspoon Jamu Juice instant chai tea (or a pinch of the following spices: ginger, turmeric, cinnamon, cardamom, cloves, nutmeg, fennel, fenugreek, black pepper and cayenne pepper)
- 2 large eggs or 3 small eggs
- ¼ cup coconut oil (room temperature soft or melted)
- ¼ cup butter or ghee (room temperature soft…or just add ore coconut oil)
- 1 cup coconut sugar (optional)
- 1/2 cup to 1 cup of honey or maple syrup or honey (depending on how sweet you want it to be)
- 10 drops of Stevia or 5 little packets (optional…so make it sugar free use stevia instead of sugar and maple syrup)
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract (optional)
- 1 teaspoon Lemon zest (optional)
- 2 cups Slivered or chopped almonds (or chopped)
- 2 cups chocolate chips (optional)
- Preheat oven to 375
- Grease two cookie trays with coconut oil or butter
- Mix the first 6 dry ingredients together
- With a fork, whisk or egg beater whip the eggs in a small bowl
- In a separate large bowl mix butter, coconut oil, coconut sugar, honey or maple syrup and stevia using an eggbeater if you have one.
- Add the egg and then add the vanilla extract and lemon zest
- Slowly add the dry mixture to the wet mixture and stir
- Add the chocolate chips and almonds
The dough should be the consistency of cookie dough but on the dry side. If it is to moist add more flower and if it is too dry add some milk, almond milk, coconut milk or water. Taste it to make sure it is sweet enough. Add more sugar, honey maple syrup or stevia if you would like.
- Put half of the mixture on one pan and half on the other. Use your hands (and or a spatula) to spread it out into 1 inch thick elongated oval. At this point you can sprinkle more almond slivers on top if you want.
- Bake for 23-30 minutes or until slightly brown around the edges and firm to touch.
- Let cool and set the oven temp to 225
- When it is still warm, but cool enough to touch, cut the biscotti into about 1-2 inch wide strips and separate them by at least ¼ in.
- Put the biscotti’s back in the oven for another 20 or 30 minutes or until dry and crispy but not burnt.