For a couple of days now I have been meaning to make biscotti and today was the day. It turned out better than I ever thought it would and it was quite hard to keep my 2 1/2 yr old son from taking some while I took a picture, but he was patient and ended up having two. They taste really good, especially when you have a cup of tea or coffee alongside it. Dipped in chocolate and hazelnuts gives this sweet snack a little crunch and fulfills any chocolate craving you may be having.
this makes about 13
1 egg
1/4 cup of honey
1 tsp vanilla
1 cup of almond flour
2 tbsp coconut flour
1/4 tsp of baking soda
pinch of salt
1/2 cup of mini dairy free chocolate chips
1/3 cup of ground hazelnuts
Preheat oven to 350'. Beat the egg in a stand up mixer and add the honey and vanilla. Mix well. Add the almond flour, baking soda, salt and coconut flour. Mix well until a dough forms. Its ok if its a little sticky, but it should be able to roll into a ball in your hands. Line a baking sheet with parchment paper. Place the dough onto the parchment paper and with another piece of parchment paper on top, use a rolling pin to roll the dough out into a circle. Make sure its not too thin and not too thick, you want a good thickness for each biscotti. The dough should look like a round cookie. Take off the top sheet of paper and place in the oven for 14 minutes. Make sure to check on it. The top should be a golden honey colour and the bottom will be more cooked than the top. Take out of the oven when you see this colour and let cool for a few minutes. Fill a saucepan with water 1/2 way. Place a heatproof dish on the top of the pan. Pour the chocolate chips into the dish and turn heat on medium, make sure not to boil the water. Once the chocolate chips have melted take it off the heat. On a plate pour the hazelnuts and spread it evenly, then take a spatula and slightly lift underneath the cookie shape so that its not stuck to the paper. Take a sharp knife and cut strips in the cookie shape, you can make them any length you prefer. Use a spatula to separate each one. Using your fingers, pick each one up and dip one side of the biscotti into the chocolate then straighten the stick so the chocolate doesn't drip. Then dip it into the ground hazelnuts by rolling. Place on another baking sheet that has parchment paper. Do this process with each one; dip in chocolate then hazelnuts. Place in the fridge for about an hour. Serve with your favourite drink. Enjoy.
this makes about 13
1 egg
1/4 cup of honey
1 tsp vanilla
1 cup of almond flour
2 tbsp coconut flour
1/4 tsp of baking soda
pinch of salt
1/2 cup of mini dairy free chocolate chips
1/3 cup of ground hazelnuts
Preheat oven to 350'. Beat the egg in a stand up mixer and add the honey and vanilla. Mix well. Add the almond flour, baking soda, salt and coconut flour. Mix well until a dough forms. Its ok if its a little sticky, but it should be able to roll into a ball in your hands. Line a baking sheet with parchment paper. Place the dough onto the parchment paper and with another piece of parchment paper on top, use a rolling pin to roll the dough out into a circle. Make sure its not too thin and not too thick, you want a good thickness for each biscotti. The dough should look like a round cookie. Take off the top sheet of paper and place in the oven for 14 minutes. Make sure to check on it. The top should be a golden honey colour and the bottom will be more cooked than the top. Take out of the oven when you see this colour and let cool for a few minutes. Fill a saucepan with water 1/2 way. Place a heatproof dish on the top of the pan. Pour the chocolate chips into the dish and turn heat on medium, make sure not to boil the water. Once the chocolate chips have melted take it off the heat. On a plate pour the hazelnuts and spread it evenly, then take a spatula and slightly lift underneath the cookie shape so that its not stuck to the paper. Take a sharp knife and cut strips in the cookie shape, you can make them any length you prefer. Use a spatula to separate each one. Using your fingers, pick each one up and dip one side of the biscotti into the chocolate then straighten the stick so the chocolate doesn't drip. Then dip it into the ground hazelnuts by rolling. Place on another baking sheet that has parchment paper. Do this process with each one; dip in chocolate then hazelnuts. Place in the fridge for about an hour. Serve with your favourite drink. Enjoy.