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!
Lisa says
Hi. I have finally purchased some instant coffee for this recipe! I made your lemon biscotti last week, and they were nice and crunchy! I also made your coconut muffins, my daughter especially loved how moist they were! I was never much of a sweet eater, but going on low-carb, with lots of natural remedies to cure a chronic inflammation/pain problem, has left me craving something healthy and not-too sweet to balance out my diet from just grass-fed meat and veg. I have never been a baker, or tried to be- but your recipes are simple enough for me to make- healthy enough to want to- and tasty enough to feel great about staying on target! Thank-you so much Elana. P.s. Ordered your books!
Sarah H. says
I made these tonight with brown rice syrup instead of agave and they are wonderful.
The dough was extremely sticky because of the syrup, but it all worked out fine as far as shaping, baking, and slicing.
Next time I will experiment with honey.
Jae says
Can this recipe be made with maple syrup vs agave and can it be made plain without the chocolate and cacao. What do I add in place of the cacao amount.
QueenJellyBean says
Hello Fellow Gluten Free eaters. I used Trader Joe’s almond meal instead of the proper blanched, finely ground almond powder, and this biscotti recipe turned out excellent (“ottimo” as we’d say in Italian!).
I’ve tried using TJ’s almond meal for other recipes, and it doesn’t mix as well, the oils tend to separate from the dough ball and drip out. Not the case with the recipe. The meal worked fine, no drippy batter.
Just thought that would help anyone who wants to bake but only has access to TJ almond meal, not blanched almond flour (which is of course better, since Elana’s recipes are all tested with baf).
Chocolate Chips – to avoid sugar entirely I melt Baker’s unsweetened chocolate, mix in some Trader Joe’s stevia powder, then cool in the freezer and cut into chunks. That’s what I used in these to make them truly sugar free. Worked great. I also mixed in 1/2 cup chopped hazelnuts. Yummy and crowd pleasing to the gluten-eating people.
Meg says
May I ask what the function of the arrowroot powder is in these? Could it be omitted without ruining the biscotti?
Thanks!
QueenJellyBean says
Hi Meg: I subbed corn starch for the arrowroot. Made them twice this way and had no problem. Arrowroot I believe hardens the cookie.
Vanessa says
How is a half a cup of liquid(the agave nectar) supposed to be enough for two cups and three fourths of flour and dry ingredients in order to form a ball? Did you mean moist enough to roll in a ball yourself because I added an extra 1/4 of a cup of nectar and it still is not forming a ball in the food processor?
elana says
I just made these the other day –they’re one of our faves and the dough does form a ball in the food processor. Almond flour is very wet and does not behave like regular (wheat) flour. While this ingredient ratio would be quite strange indeed for a regular type recipe with standard ingredients, it is fairly normal for a recipe using almond flour. Hope this helps :-)
Cannibella says
Yay, Almond Milk works great and it’s still vegan! :)
Thanks for the tip Alchemille, I was worried less about the sweetener and more about the liquid but will try some of your ideas. :)
Alchemille says
Cannibella why don’t you try another liquid sweetener such as honey, maple syrup, sorghum molasses, date molasses/syrup, grape molasses, carob molasses…for example.
There’s a vast choice of liquid sweeteners that you can either find at your grocery store, health food stores or middle-eastern grocery stores for example.
Amylou says
Would you sub honey 1:1 for the agave? I would rather use honey, but want to make sure I use the right amount. Thanks!
Cannibella says
Gratz on the great recipe Elana and thanks. :)
I tried the Agave but had a reaction, not sure if you have seen this yet.
http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html
I was looking for an idea to substitute the Agave even if I have to use sugar, I was actually thinking the sugar in the chocolate chips would be enough for me personally. Plus I guess I would need some liquid/binder, any suggestions?
I was thinking maybe whole milk and a small amount of sugar. I don’t really like sugar and never add it, though I am not a baker and not sure if it would turn out without some sugar. In the past if I have had to use sugar I just use 1/4 to 1/2 the amount called for in recipes.
Thanks for any tips and keep the great recipes coming, PLEASE! :)
Suzi says
Hi..just in regards to the agave sub..I ran out so melted 1/2 cup coconut sugar in 1 cup of water and added a 1/2 cup to the recipe (kept the rest in the fridge for next time) wasn’t sweet enough so added a couple of drops of stevia…worked great!
Sara says
Wow I can’t wait to try this one. I’ve been trying to find good vegan baking recipes (you know, no eggs) and it is so hard because eggs are so critical in everything.