Mocha Almond Flour Biscotti

Mocha Almond-Flour Biscotti

I absolutely love Biscotti and these beauties are quickly becoming my favorite cookie. They taste amazing, are grain free, low in sugar, have a wonderful texture and are so easy to make. You can always make them sweeter by adding more Maple Syrup or using semi-sweet chocolate instead of dark.
Yields: 8 large Biscotti or 16 smaller cookies

Ingredients:

• 1 1/3 cups Blanched Almond Flour (I like Wellbee's Superfine Almond Flour or Honeyville Almond Flour. Both can be purchased from Amazonsmile.com)
• 1/3 cup of Arrowroot Starch
• 1 Organic Egg Yolk
• 1/4 teaspoon of Sea Salt
• 1/4 teaspoon of Baking Soda
• 3 Tablespoons of Maple Syrup
• 1 teaspoon of Vanilla Extract
• 2 teaspoons brewed Espresso Coffee (I use Nespresso Decaffinato Intensio)
• 1/4 cup of Dark Chocolate Chips (I like Equal Exchange Organic Bittersweet 70%)
• 1 ½ - 2 ounces of White and/or Dark Chocolate for drizzling on top (I use Trader Joes, Swiss 72% Dark Chocolate bar and Green & Blacks Organic White Chocolate bar)

Instructions:

1. Combine the almond flour, arrowroot flour, salt, baking soda in a food processor and pulse until combined.
2. Add in the Egg Yolk and pulse.
3. Add in the Maple Syrup and extracts and pulse more until combined.
4. Add in ¼ cup of the chocolate chips and quick pulse to just combine.
5. Turn dough out onto a baking sheet lined with parchment or a Silpat lining.
6. Form the dough into a 5 ½” x 10” rectangle with your hands or with a rolling pin. (You may need to wet your hands or the rolling pin to keep the dough from sticking).
7. Bake at 350F for 15 minutes turning pan once.
8. Let cool for 15-30 minutes and cut out 8 bars. You can cut again down the middle to make 16 smaller cookies. Place back onto the lined baking sheet.
9. Set the oven to 300F and re-bake for 15-17 minutes until lightly golden brown.
10. Let cookies cool for another 30 minutes, preferably over an hour.
11. Melt the dark and white chocolate separately using a double boiler.
12. Using a spoon or small spatula, drizzle the chocolate over the cookies or dip the biscotti partially into the melted chocolate.

Great plain, dunked in tea or coffee!

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