Chocolate Biscotti Amandine

Soy FreeVegetarian Sugar Free

Chocolate Biscotti Amandine

Serving Size: 20-24 bicottis

Calories per serving: 80

Fat per serving: 2.3gms

Do you crave for a crunchy wholesome accompaniment to dunk into your morning hot tea or evening coffee? I simply love this recipe as I know I’m getting a punch of nutritious wheat goodness filled with toasted nutty flavor and natural sweetness. Try these delicious chocolate biscottis with almonds in every bite. Beware - dunking is addictive!

Ingredients

1 cup almonds
1 cup whole wheat flour or half cup white and half cup whole wheat flour
¼ cup finger millet powder (optional -can be substituted with flour type above)
3 tablespoons dark chocolate powder (unsweetened)
1 egg
1 teaspoon vanilla essence
¾ cup agave nectar (light or dark)

Instructions

  1. Lay the almonds on a flat baking tray and toast in oven at 350F for 10 minutes. Let them cool for another 10-15 minutes before using them.
  2. Take half of the cooled almonds and grind them into a fine powder in a food processor. Mix this almond powder with the whole wheat flour, millet flour and chocolate powder until evenly distributed.
  3. Add the wet ingredients (egg, vanilla essence and agave) to the flour mixture and stir with spoon until a thick dough-like consistency is formed. It should be thick and sticky, unlike a cake batter that would just pour. Roughly chop and add the remaining almonds.
  4. Wet your hands (to avoid the dough sticking to you) and create two flat and wide logs (10 inches long, 2 inches wide and ½ - 1 inch high) on a baking tray lined with parchment paper. If you have any almond bits left over, just insert them into the dough. The more the merrier!
  5. Bake for 20 minutes at 350F. The dough should have cracked a bit on the top but still be soft enough to cut through. Remove from oven and let the logs cool for roughly 10 minutes.
  6. Once cooled, cut the log into diagonal slices (about 1 inch thick) and place them (cut side down) on the baking tray. Bake for another 15-20 minutes. The biscottis should now be dry and crispy.
  7. Enjoy them fresh with a hot cup of coffee or tea. Dunk away!

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