My friend Esty posted a picture of chocolate biscotti on Facebook that she dubbed as ‘low fat chocolate almond biscotti’ and I was totally inspired.
Not that these biscotti don’t look absolutely gorgey and yummy I decided to make similar biscotti with a different approach.
Instead of low fat these biscotti are filled with tons of healthy fats from the almonds and coconut oil. I made some alterations to the recipe to make it vegan and here’s how mine came out:
1/2 c demera sugar
1/3 c apple sauce
1 c. coconut oil
1 tsp vanilla
1/4 tsp almond extract
1 tbsp coffee (or coffee substitute) dissolved in 1 1/2 tsp hot water
2 flour ( i used 1 c whole wheat and 1 cup white whole wheat)
1 tsp baking powder
pinch of salt
1/2 c toasted slivered almonds
vegan chocolate to melt for drizzling (optional)
Directions: Preheat oven to 300* and mix first 6 ingredients well. I would recommend melting the coconut oil first if its solid because it makes the rest of the ingredients easier to combine. In a seperate bowl combine flour, baking powder and salt and slowly incorporate into wet mixture.
Add slivered almonds and mix until combined. Form dough into 2 logs on a lined cookie sheet. The dough will be very sticky so it helps if you put the bowl in the freezer for a few minutes to firm up the dough a bit). Bake the log(s) for about 50 minutes or until it is firm to the touch. Remove from oven, cool slightly and slice with a serrated knife. turn biscotti onto their sides and return to oven for a few more minutes or until crispy and brown. Optional: Melt chocolate and drizzle over the cooled biscotti.
Round ’em up.
After the log is baked use a serrated knife to cut into 1 inch pieces.
Rebake the slices and about 5 minutes on each side.
Drizzle in chocolate and nom to your <3’s content!! 🙂