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Chewy Chocolate Chip Biscotti (vegan, gluten free)

January 22, 2020

 

Ingredients:

 

  • 150 gr of almond flour 

  • 140 gr of almonds 

  • 60 gr of tiger nut flour

  • 30 gr of vanilla plant based protein (rice, pea or a blend)

  • 100 gr or 70/80 ml of maple syrup or brown rice syrup

  • 1/4 tsp of salt

  • 2 tsp of vanilla powder or extract

  • 1 tsp of ground cinnamon

  • 50 gr of chopped dark or milk chocolate

  • more chocolate to glaze

  • coconut or brown sugar for coating

  1. In food processor add the almonds and pulse until broken down to the consistency you desire. Leave big chunks if you like it crunchy.

  2. Add almond and tiger nut flours, protein powder, spices and salt. Pulse until just combined.

  3. Add maple and vanilla and blend again until the dough sticks together.

  4. At this point, remove mixture from processor and place in bowl and fold in the chopped chocolate.

  5. With your hands, form into two biscotti shaped logs and coat with coconut sugar.

  6. I made these in a dehydrator as I was testing sweets recipes for dehydration. I dehydrated the loaves for 8 hours, then cut into about 1.5 cm slices with a serrated knife and dehydrated until desired dryness is achieved, around 8 hours. They should be still a bit soft in the middle as they’ll become drier once cooled. The dough can be moist so don’t be surprised if it takes a little longer to dehydrate. 

  7. But of course, you can also bake the biscotti at a low temperature as these biscotti don't have baking powder to make them crunchier since I wanted to be similar to chewy chocolate chip cookies in texture. Preheat the over at 150 C and bake for 30 minutes. Let cool slightly on the baking sheet, then gently slice into 1.5 cm pieces with a serrated knife. Turn the biscotti on their sides and for another 30 more minutes, flipping after 15 minutes so they can bake evenly.

  8. Let cool completely before decorating wth or dipping into chocolate. Once you melted your preferred chocolate either in the microwave or over a bain-marie on the stovetop, dip each biscotto in the chocolate, place on a baking paper lined tray and set in the fridge. Or simply drizzle your chocolate on top sprinkling some more almonds or chocolate chunks.

  9. Enjoy on their own or with a mug of tea or hot chocolate!

 

Store in an airtight container.

 

 

 

 

 

 

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