Deliciously rich quick and easy chocolate biscotti cookies with a toasted almond crunch. This recipe is vegan, gluten-free, and grain-free.
- 3 tbsp creamy natural almond butter*
- 3 tbsp almond flour
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 2 tbsp coconut sugar
- 1 tbsp coconut flour
- 1⁄2 tsp almond extract
- 1⁄8 tsp salt
- 3 tbsp chopped almonds
- a few tbsp chocolate chips / chopped chocolate, melted for drizzling**
- optional: a sprinkle of crushed edible roses
- Preheat oven to 375F. Line a small cookie tray with parchment paper and set aside.
- Place all biscotti ingredients except chopped almonds in a small food processor. Process to combine into a thick mixture. It should look something like this:
- Test if the mixture is at the right consistency by pinching a small amount with your fingers and seeing if it sticks and holds shape. If it’s too dry and crumbly, add a touch more maple syrup. If too wet, add a touch more almond flour or a pinch of coconut flour.
- Add in chopped almonds and process briefly once more to incorporate them into the mixture.
- Scoop out all the contents from the blender into a bowl (or directly onto a cutting board) and shape into a slightly flattened log with your hands. The log should be approximately 1″ tall and 2″ thick.
- Carefully cut the log into 8-10 cookies, approximately 3⁄8 of an inch thick (≈ 1cm). Transfer onto the parchment lined cookie sheet, laying the biscotti flat and slightly separated from one another.
- Bake in a pre-heated oven for approximately 13 minutes; note you want the edges to crisp up a bit but keep an eye out so the cookies don’t burn. Once baked remove tray from oven and allow the cookies to cook for at least 10 mins on a cooling rack — they will firm up further at this stage.
- Once the cookies are cooled off, drizzle with melted chocolate and quickly sprinkle with rose petals (if using) before the chocolate sets. Place the cookies in the fridge or freezer for a just few mins to force the chocolate to set quickly. Enjoy!
*Note: the almond butter should be very creamy and runny, so make sure to stir the jar up well if it’s a new jar to incorporate the separated oil back into it. If it’s not creamy enough your dough might be too dry and crumbly to make a biscotti shaped cookie.
**You can melt the chocolate using a double boiler method (place water in a small sauce pan, cover the pan with a glass bowl and place the chocolate in the glass bowl. Bring the water to a boil on a stove top and keep it boiling until the chocolate in the glass bowl melts. Stir it frequently to speed up melting). You can otherwise melt it in a microwave in 10 second bursts instead (microwave, take out and stir, microwave again, take out and stir, etc. until the chocolate melts). To make the chocolate more runny for drizzling you can optionally add in a small amount of additional cacao butter to the chocolate as you melt it — which will also deepen the chocolate flavor.