These Double Chocolate Mocha Biscotti are egg-free and gluten-free. Because eggs are a main component of biscotti, I haven’t seen a lot, if any egg-free recipes, for this type of cookie. My favorite thing about these gluten-free biscotti, however, is how simple they are to make. Just throw everything in the food processor and you’re already halfway there.
Double Chocolate Mocha Biscotti
Ingredients
- 2¼ cups blanched almond flour (not almond meal)
- ¼ cup cacao powder
- 2 tablespoons arrowroot powder
- 1 tablespoon organic decaf coffee beans, espresso grind
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup honey
- ½ cup chocolate chips
Instructions
- In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt, and baking soda
- Pulse until ingredients are well combined
- Pulse in honey until the dough forms a ball
- Remove dough from food processor and work in chocolate chips with your hands
- Form dough into 2 logs on a parchment paper lined baking sheet
- Bake at 325°F for 25 minutes, then remove from oven and cool for 1 hour
- Cut the logs into ½ inch slices on the diagonal with a very sharp knife
- Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes
- Remove from oven and allow to cool, set, and become crispy
- Serve
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I love writing healthy, organic, gluten-free recipes and it’s a very nice bonus to hear that so many people are enjoying them, benefiting from them and finding them useful. Thanks again to my wonderful readers!
Patricia says
I have made these many, many times. They are the best. However, I would like to use the basic biscotti recipe and use a different flavor besides chocolate. How could I use different flavors as lemon, gingerbread, anise, etc. TIA