Double Chocolate Mocha Biscotti

Double Chocolate Mocha Biscotti (Elana's Pantry)

Serves: 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 honey
  • ½ cup chocolate chunks


  1. In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in honey until the dough forms a ball
  4. Remove dough from food processor and work in dark chocolate with your hands
  5. Form dough into 2 logs on a parchment paper lined baking sheet
  6. Bake at 325° for 25 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy