Double Chocolate Mocha Biscotti
Double Chocolate Mocha Biscotti (Elana's Pantry)
Serves: 14 biscotti
Ingredients
- 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 honey
- ½ cup chocolate chunks
Instructions
- 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 honey 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 325° 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 300° for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy