Who doesn't like chocolate? Not many. This is a version of my hazelnut biscotti which is amazing and tastes delicious. I thought I'd make a chocolate kind for the holidays. So here is the recipe.
1 egg
1 tsp of vanilla extract
1/4 cup of honey
1/4 cup of cocoa powder
1/2 cup of chocolate chips
1 tbsp of palm shortening
1/4 tsp of baking soda
1 cup of almond flour
4 tbsp of coconut flour
Caramel
3/4 cup of coconut sugar
2 tbsp of coconut cream
2 tsp of arrowroot flour
Preheat the oven to 350. Fill a saucepan a quarter way up with water with a heat proof bowl on top. Place the palm shortening and chocolate chips in the bowl. Let them melt. Stir to keep the mixture melting. Beat the egg in the stand up mixer. Add the vanilla and honey mix well. Add the almond flour and mix really well. Scrape down the sides. Add the cocoa powder and mix again until combined. Pour the melted chocolate and palm shortening into the mixer. Mix well until combined. This is where i switched the attachment pieces to dough attachment. Add the baking soda and coconut flour while the mixer is on. The mixture should look like dough now. Use your spatula to scrape the dough into a bowl and then use your hands to form a ball. Place a piece of parchment paper on a flat service. Lay the dough on the paper and another piece on top. Use a rolling pin to roll the dough out to a circle. Don't make the dough to thin. Take the top sheet off and place the dough on the baking sheet ( with the paper still underneath ). Place in the oven for 15 minutes. In the meantime to make the caramel pour the coconut sugar and coconut cream in a saucepan. Whisk until combined and melting. Sift the arrowroot flour into the mixture whisking at the same time. Whisk until combined and let simmer until it starts to thicken. Take off the heat. Take the dough out of the oven and let cool for ten minutes. Using a pizza cutter slice the dough in half and then slice your biscotti however wide you want them. To keep the dough together about an inch or two across. Take your whisk and dip into the caramel. Drizzle it over the biscotti. Let them sit in the fridge for half an hour to let the caramel set and then serve. Enjoy
1 egg
1 tsp of vanilla extract
1/4 cup of honey
1/4 cup of cocoa powder
1/2 cup of chocolate chips
1 tbsp of palm shortening
1/4 tsp of baking soda
1 cup of almond flour
4 tbsp of coconut flour
Caramel
3/4 cup of coconut sugar
2 tbsp of coconut cream
2 tsp of arrowroot flour
Preheat the oven to 350. Fill a saucepan a quarter way up with water with a heat proof bowl on top. Place the palm shortening and chocolate chips in the bowl. Let them melt. Stir to keep the mixture melting. Beat the egg in the stand up mixer. Add the vanilla and honey mix well. Add the almond flour and mix really well. Scrape down the sides. Add the cocoa powder and mix again until combined. Pour the melted chocolate and palm shortening into the mixer. Mix well until combined. This is where i switched the attachment pieces to dough attachment. Add the baking soda and coconut flour while the mixer is on. The mixture should look like dough now. Use your spatula to scrape the dough into a bowl and then use your hands to form a ball. Place a piece of parchment paper on a flat service. Lay the dough on the paper and another piece on top. Use a rolling pin to roll the dough out to a circle. Don't make the dough to thin. Take the top sheet off and place the dough on the baking sheet ( with the paper still underneath ). Place in the oven for 15 minutes. In the meantime to make the caramel pour the coconut sugar and coconut cream in a saucepan. Whisk until combined and melting. Sift the arrowroot flour into the mixture whisking at the same time. Whisk until combined and let simmer until it starts to thicken. Take off the heat. Take the dough out of the oven and let cool for ten minutes. Using a pizza cutter slice the dough in half and then slice your biscotti however wide you want them. To keep the dough together about an inch or two across. Take your whisk and dip into the caramel. Drizzle it over the biscotti. Let them sit in the fridge for half an hour to let the caramel set and then serve. Enjoy