Double Chocolate Biscotti
Yield: ~12 biscotti
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Cooling Time: 45 minutes
- Total Time: 1 hour, 45 minutes
Ingredients:
- ½ cup Bake Believe® Milk Baking Chips
- 2 ½ cups almond flour
- ½ cup Swerve
- 2 teaspoons baking powder
- 2 teaspoons xanthan gum
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- 2 eggs
- 2 tablespoons melted unsalted butter
- 1 teaspoon vanilla
Instructions:
- Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, Swerve, baking powder, xanthan gum, cocoa powder, and salt.
- In another medium bowl, beat the eggs until they are just broken up.
- Slowly drizzle the melted butter into the eggs while whisking.
- Whisk in the vanilla.
- Add the dry ingredients to the wet and mix until well incorporated.
- Fold in the milk chips.
- Form the mixture into a log that is about 8 inches by 4 inches and approximately ¾ inch thick.
- Bake the log until it puffs slightly, about 15 minutes.
- Allow to cool for 15 minutes, then slice into ½ inch thick slices.
- Carefully place the slices back on the cookie sheet.
- Bake the slices for 15 minutes, then flip and bake 15 minutes more.
- Transfer the biscotti to a cooling rack until completely cooled, about 30 minutes.
- Enjoy right away or store in an airtight container at room temperature for up to 5 days.
