Chocolate Almond Biscotti

Chocolate Almond Biscotti crunchy, twice-baked perfection with a deep cocoa richness and the irresistible nuttiness of toasted almonds. Imagine dunking one into a steaming cup of velvety espresso, the crisp edges softening just enough to melt in your mouth. The chocolate lingers, the almonds add that satisfying crunch, and every bite feels like a little moment of indulgence.

Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 16 cookies

Ingredients

• 1 flax egg sub 1 large egg beaten
• 3 tbsp drippy almond butter (48 g) sub other drippy nut/seed butters
• 1/4 cup sugar (48 g)
• 1/2 tsp vanilla extract
• 1 cup + 2 tbsp flour (135 g)
• 1 tsp baking powder
• 1/4 cup almonds (30 g) sub other nuts

Chocolate coating

• 1/2 cup chocolate chips (90 g)
• 1 tsp coconut oil (5 g)

Instructions

• Preheat oven to 375F and line a cookie sheet with parchment.
• In a medium bowl, combine flax with water and let it thicken 10 minutes.
• Add to the bowl almond butter, sugar, almond extract until well blended.
• Add most of your flour, make a well in the center and add baking powder (optional pinch of salt), roughly stir the baking powder into the flour.
• Stir all to form a heavy dough. If it’s still sticky add more flour 1 tbsp (7g) at a time. Fold in almonds.
• Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
• Press down to about 1/2 inch thick.
• Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
• Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
• Let biscotti cool completely while melting together chocolate and coconut oil.
• Dip each biscotti and cover with 1 tsp chocolate and set back on the parchment (there will be chocolate left to use elsewhere). Refrigerate to set the chocolate and enjoy!

Notes

• To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
• We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I’ll bet they’ll stay fresh a few days at least!
• For a milder more classical biscotti, use all purpose flour and white sugar. We loved the more “rustic” biscotti with the whole wheat flour and coconut sugar though!

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 29mg | Potassium: 50mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6IU | Vitamin C: 0.02mg | Calcium: 36mg | Iron: 1mg