Almond Biscotti
- May 1, 2019
This delicious Almond Biscotti has the added punch of Collagen Peptides for a healthy twist.
Serves: 18
Ingredients
Use Organic if possible
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2 ¼ cup gluten-free flour
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¾ cup coconut palm sugar
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½ cup organic cane sugar
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1 ½ tsp baking powder
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½ tsp sea salt
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3 eggs
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¼ cup olive oil
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¼ cup grass fed butter (or vegan butter)
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1 Tbsp almond extract
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½ tsp vanilla extract
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1 cup almonds
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1 ½ cups dark chocolate chips
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1 ½ Tbsp Garden of Life Coconut Oil
Preparation
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Preheat oven to 325 degrees.
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Spread almonds on a cookie sheet in a single layer and place in oven to roast for about 10 minutes.
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Remove and let cool.
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Turn oven temperature up to 350 degrees for baking biscotti.
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Whisk together dry ingredients (first 6 ingredients).
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Using an electric mixer, mix together the wet ingredients then add in dry ingredients and mix until well combined.
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Stir in almonds.
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Create one log using the batter (make sure your hands are wet with water) on a parchment-lined cookie sheet.
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Bake for 30 minutes at 350 degrees then let cool.
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Cut log into ½ inch pieces then place them back on the cookie sheet and bake again for 15 minutes.
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While they are baking, melt the chocolate and coconut oil in a double broiler.
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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.