Chocolate Almond Biscotti

5 from 1 vote

Prep Time10

Cook Time30

Total Time50

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American, Italian

Keyword: almonds, biscotti, chocolate, cookies, gluten-free, plant-based, vegan

Servings: cookies

Calories: 93kcal

Preheat oven to 375F and line a cookie sheet with parchment.
In a medium bowl, combine flax with water and let it thicken 10 minutes.
Add to the bowl almond butter, sugar, almond extract until well blended.
Add most of your flour, make a well in the center and add baking powder (optional pinch of salt), roughly stir the baking powder into the flour.
Stir all to form a heavy dough. If it's still sticky add more flour 1 tbsp (7g) at a time. Fold in almonds.
Form a long roll of dough (use a lightly floured surface if it helps) and place on the cookie sheet.
Press down to about 1/2 inch thick.
Bake until golden brown about 20-25 minutes. Let the baked roll cool for a few minutes.
Slice into 16 and place the slices cut side up back on to the cookie sheet. Bake another 5-10 minutes until nicely toasted.
Let biscotti cool completely while melting together chocolate and coconut oil.
Dip each biscotti and cover with 1 tsp chocolate and set back on the parchment (there will be chocolate left to use elsewhere). Refrigerate to set the chocolate and enjoy!

To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
We let our biscotti stay nice and crunchy in room temperature. They were consumed pretty quickly but I’ll bet they’ll stay fresh a few days at least!
For a milder more classical biscotti, use all purpose flour and white sugar. We loved the more “rustic” biscotti with the whole wheat flour and coconut sugar though!