cookie - Double Chocolate Mocha Biscotti

By tinathorn

Ingredients

• 2 1/4 cups blanched almond flour
• 1/4 cup cacao powder
• 2 tablespoons arrowroot powder
• 1 tablespoon organic decaf coffee, espresso grind
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 cup honey
• 1/2 cup chocolate chunks

Preparation

Step 1

In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda

Pulse until ingredients are well combined

Pulse in honey until the dough forms a ball

Remove dough from food processor and work in dark chocolate with your hands

Form dough into 2 logs on a parchment paper lined baking sheet

Bake at 325° for 25 minutes, then remove from oven and cool for 1 hour

Cut the logs into ½ inch slices on the diagonal with a very sharp knife

Spread slices out on a baking sheet and bake at 300° for 12-15 minutes

Remove from oven and allow to cool, set, and become crispy