2 ¼ cup gluten-free flour
Garden of Life Collagen Peptides - Unflavored ¾ cup coconut palm sugar
½ cup organic cane sugar
1 ½ teaspoons baking powder
½ teaspoon sea salt
¼ cup olive oil
¼ cup grass fed butter (or vegan butter)
1 Tablespoon almond extract
½ teaspoon vanilla extract
1 cup almonds
1 ½ cups dark chocolate chips
Garden of Life Coconut Oil
Preheat oven to 325 degrees.
Spread almonds on a cookie sheet in a single layer and place in oven to roast for about 10 minutes.
Remove and let cool.
Turn oven temperature up to 350 degrees for baking biscotti.
Whisk together dry ingredients (first 6 ingredients).
Using an electric mixer, mix together the wet ingredients then add in dry ingredients and mix until well combined.
Stir in almonds.
Create one log using the batter (make sure your hands are wet with water) on a parchment-lined cookie sheet.
Bake for 30 minutes at 350 degrees then let cool.
Cut log into ½ inch pieces then place them back on the cookie sheet and bake again for 15 minutes.
While they are baking, melt the chocolate and coconut oil in a double broiler.
Once biscotti pieces are cooled, dip each piece (just one end) into the chocolate then place on a parchment-lined cookie sheet to let the chocolate set.