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Chocolate Almond Biscotti: 16 Irresistible Homemade Treats

Chocolate Almond Biscotti
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Delight in these homemade Chocolate Almond Biscotti featuring a crunchy texture and rich chocolate coating, perfect for dunking in your favorite hot beverage.

Ingredients

Scale
  • 1 flax egg (equivalent to 1 large egg beaten)
  • 3 tbsp drippy almond butter (48 g)
  • 1/4 cup sugar (48 g)
  • 1/2 tsp vanilla extract
  • 1 tsp coconut oil (5 g)
  • 1 cup + 2 tbsp flour (135 g)
  • 1 tsp baking powder
  • 1/4 cup almonds (30 g)
  • 1/2 cup chocolate chips (90 g)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a cookie sheet with parchment paper to prevent sticking.
  2. In a medium bowl, combine flaxseed meal with water and let it thicken for about 10 minutes to form a flax egg, which acts as an egg substitute.
  3. Add drippy almond butter, sugar, and vanilla extract to the thickened flax egg. Mix until well blended to create a smooth base for the dough.
  4. Add most of the flour to the mixture. Create a small well in the center and add the baking powder. Stir the baking powder into the flour to distribute evenly.
  5. Stir all ingredients together until a heavy dough forms. If the dough is still sticky, add more flour one tablespoon (7 g) at a time until manageable. Gently fold in the almonds for texture.
  6. On a lightly floured surface if needed, form the dough into a long roll and place it on the prepared cookie sheet. Press the roll down to approximately 1/2 inch thickness.
  7. Bake for 20-25 minutes, or until the roll turns a golden brown color. Remove from oven and let it cool for a few minutes to firm up.
  8. Slice the cooled roll into 16 biscotti pieces. Place the slices cut side up back onto the cookie sheet.
  9. Bake the slices for another 5-10 minutes until they are nicely toasted and crisp.
  10. Let the biscotti cool completely on a wire rack. Meanwhile, melt the chocolate chips together with the coconut oil until smooth.
  11. Dip each biscotti into the melted chocolate, covering about 1 teaspoon of the surface. Place them back on the parchment paper. Refrigerate the dipped biscotti to allow the chocolate to set before serving.

Notes

  • Use other drippy nut or seed butters if desired.
  • Substitute other nuts for almonds if preferred.

Nutrition

Find it online: https://keepityummy.com/chocolate-almond-biscotti/

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