Zutaten für Double Chocolate Mocha Biscotti
- 2 cups almond flour
- ½ cup unsweetened cocoa powder
- Arrowroot
- Coffee
- Sea Salt
- 1 teaspoon baking soda
- ½ cup agave nectar
- 1 cup dark chocolate chips
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Zubereitung von Double Chocolate Mocha Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a food processor, combine 2 cups almond flour, ½ cup unsweetened cocoa powder, ¼ cup arrowroot powder, 2 tablespoons instant espresso powder or finely ground coffee, ½ teaspoon salt, and 1 teaspoon baking soda.
- Pulse until ingredients are thoroughly combined.
- With the food processor running, gradually add ½ cup agave nectar until a dough ball forms.
- Remove the dough from the food processor and stir in 1 cup of dark chocolate chips by hand until evenly distributed.
- Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the prepared baking sheet.
- Bake for 15 minutes at 350°F (175°C).
- Remove from oven and let cool completely for at least 1 hour.
- Reduce oven temperature to 300°F (150°C).
- Using a sharp knife, cut each log diagonally into ½-inch thick slices.
- Arrange the biscotti slices, cut-side up, on the baking sheet, leaving some space between them.
- Bake for 12-15 minutes at 300°F (150°C), or until lightly golden and firm.
- Remove from oven and let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
19g
Carbs
2g
