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Dark Chocolate Almond Biscotti

Dark Chocolate Almond Biscotti

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour

A classic, crunchy cookie made for dipping into coffee. These crisp, gluten-free, vegan biscotti are packed with chopped almonds, dark chocolate chunks, and MacroBar® bits for extra protein deliciousness.

Yield: 10 servings

Ingredients

  • 3 tbsp vegan butter, softened
  • 1/4 cup + 2 tbsp coconut sugar
  • 2 tbsp ground flaxseed
  • 2 1/2 tbsp water
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 3/4 cup blanched almond flour
  • 3 tbsp Dutch-processed cocoa powder
  • 3/4 tsp baking powder
  • 1/4 tsp fine salt
  • 1 Dark Chocolate + Almonds MacroBar®, torn into small pieces
  • 2 tbsp almonds, chopped
  • 2 tbsp dairy-free dark chocolate
  • 1/2 cup dairy-free dark chocolate, for drizzle
  • 1/2 tsp coconut oil, for drizzle

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Directions

1. Preheat oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream vegan butter and coconut sugar together.
3. In a small bowl, make flax ‘egg’ by mixing ground flaxseed with water and allowing to sit for 1 minute until slightly thickened.
4. Stir flax ‘egg’, vanilla and almond extracts into creamed butter-sugar mixture until fully incorporated.
5. Sift almond flour, cocoa powder, baking powder, and salt, then add to the wet ingredients. Stir until a thick cookie dough forms, then fold in MacroBar pieces, almonds, and chocolate chips.
6. Divide dough into two equal portions. Shape each portion into a cylinder roughly 4” wide, 6” long, and 1 ½-2” tall. Place both cylinders on prepared baking sheet, leaving space between.
7. Bake for 30-35 minutes, or until cylinders are slightly firm to the touch. Remove from oven and let cool completely on the baking sheet—this step is essential to prevent crumbling during slicing!
8. Once completely cool, use a sharp knife to slice cylinders into ¾” portions. You should be able to get 8-10 biscotti.
9. Arrange biscotti on baking sheet with cut sides exposed. Bake for another 15-20 minutes. Carefully transfer to a wire rack to cool completely.
10. Meanwhile, melt chocolate and coconut oil in a microwave-safe bowl until smooth. Then drizzle over cooled biscotti. Once set, enjoy!

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Dark Chocolate Almond Biscotti A classic, crunchy cookie made for dipping into coffee. These crisp, gluten-free, vegan biscotti are packed with chopped almonds, dark choc… PT15M PT45M PT1H Baking 10 3 tbsp vegan butter, softened 1/4 cup + 2 tbsp coconut sugar 2 tbsp ground flaxseed 2 1/2 tbsp water 1 tsp vanilla extract 1 tsp almond extract 1 3/4 cup blanched almond flour 3 tbsp Dutch-processed cocoa powder 3/4 tsp baking powder 1/4 tsp fine salt 1 Dark Chocolate + Almonds MacroBar®, torn into small pieces 2 tbsp almonds, chopped 2 tbsp dairy-free dark chocolate 1/2 cup dairy-free dark chocolate, for drizzle 1/2 tsp coconut oil, for drizzle
Preheat Oven To 325°F And … Preheat oven to 325°F and line a baking sheet with parchment paper.
In A Large Mixing Bowl, … In a large mixing bowl, cream vegan butter and coconut sugar together.
In A Small Bowl, Make … In a small bowl, make flax ‘egg’ by mixing ground flaxseed with water and allowing to sit for 1 minute until slightly thickened.
Stir Flax ‘Egg’, Vanilla And … Stir flax ‘egg’, vanilla and almond extracts into creamed butter-sugar mixture until fully incorporated.
Sift Almond Flour, Cocoa Powder, … Sift almond flour, cocoa powder, baking powder, and salt, then add to the wet ingredients. Stir until a thick cookie dough forms, then fold in MacroBar pieces, almonds, and chocolate chips.
Divide Dough Into Two Equal … Divide dough into two equal portions. Shape each portion into a cylinder roughly 4” wide, 6” long, and 1 ½-2” tall. Place both cylinders on prepared baking sheet, leaving space between.
Bake For 30-35 Minutes, Or … Bake for 30-35 minutes, or until cylinders are slightly firm to the touch. Remove from oven and let cool completely on the baking sheet—this step is essential to prevent crumbling during slicing!
Once Completely Cool, Use A … Once completely cool, use a sharp knife to slice cylinders into ¾” portions. You should be able to get 8-10 biscotti.
Arrange Biscotti On Baking Sheet … Arrange biscotti on baking sheet with cut sides exposed. Bake for another 15-20 minutes. Carefully transfer to a wire rack to cool completely.
Meanwhile, Melt Chocolate And Coconut … Meanwhile, melt chocolate and coconut oil in a microwave-safe bowl until smooth. Then drizzle over cooled biscotti. Once set, enjoy!

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