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
I want to give a hearty thank you to all of my readers! It’s so important to me to provide a space where people can be themselves and honestly share their opinions, even if they differ completely from mine. In all of my relationships I consider honesty the highest form of regard and respect. Of course, it’s always a bonus when a person communicates in a compassionate way (and somewhat easier to connect to the person) however, I still consider honesty the first priority.
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!
charity dasenbrock says
hi,elana. I have recently started doing some gluten free baking for a local cafe so am loving your recipes. I am definitely adding this to the menu. What kind of cocoa powder do you use ? I am having trouble finding one that is guaranteed gluten free ( they seem to be processed in facilities that might have wheat, etc.) . ?? thanks so much.
Sherry Osadchey says
I can’t eat chocolate or coffee. Substituted chocolate ingredients with carob powder and carob chips. Substituted coffee with dried orange peel and cinnamon. Added goji berries just for fun. Really, really delicious. Thanks for your great web site, Elana!
Allegra Levy says
I love your website…truly. I have celiac disease and your site has been a savior. You use arrowroot powder in a lot of your recipes. I recently moved to Costa Rica and a lot of things are a lot harder to get down here (i.e. i blanch almonds and make my own almond flour with a food processor that took me about a month to find). Arrowroot powder on the other hand is just not in this country. Do you have any substitutions I could use? This recipe looks great! I just hope I can make it here in the jungle!
elana says
Thanks Jodi and Stacie for your sweet comments! This recipe is one of my favorites :-)
Stacie K says
Okay—YUM! I just pulled these out of the oven, and there was no way I was waiting an hour to cut into it! They are so rich and delish! Can’t wait to wake up tomorrow morning and have some with my tea or coffee (depends on my mood:). I definitely will be trying some of Courtney’s suggested combinations as well. Thanks again Elana-I’m in chocolate heaven!
Jodi says
This is an amazing recipe! I made them for my family and they couldn’t get enough of them!
Thanks so much for all of the wonderful healthy recipes.
Elana says
Hi everyone!
Thanks for your great comments and questions. Here are my responses.
In terms of the question about substituting almond meal in place of almond flour, if you do this, make sure that your almond meal is blanched. These recipes will not work with unblanched almond meal.
Dani, you asked how I make so many treats and stay in decent shape…well, my husband seems to devour everything I bake. One minute it’s on the counter and the next it’s gone. Also, I make sure to fill up on protein and veggies before even thinking about eating any sweets. And finally, I just don’t feel that great if I eat treats all the time and having suffered from various illnesses these past years, I put a huge premium on feeling good.
Meagan, so glad these recipes are allowing your daughter to be normal! I’m always so happy to get that kind of feedback.
In terms of all of the ideas about making these biscotti in other flavors, they sound fabulous. And if you had a question about trying to make this into a different flavor, go for it and feel free to experiment!
elizabeth says
i made this recipe a few days ago and loved it! i want to know if i can please add a link to the recipe itself on my blog. if you would like to visit my blog before saying yes or no, i can email you a link to it. i’ll just give you my email address, as i do not want to self promote.
i really like your website and follow it daily!
Sue says
What is arrowroot powder, and where do you get it, or is there something that can be used as a substitution (ie cornstarch or tapioca powder)?? Thanks!!
Donna says
Elana; thank you thank you. These are so easy and SO SCRUMPTIOUS!! My only problem is that since being “wheat free” and finding your blog, I think I have gained about 10 pounds!! But you put the pleasure back in baking for me. Thanks again!