Chocolate Coco-Nutty Biscotti
A nice little treat perfect for dunking in coffee, these biscotti are made with all natural ingredients!
- 1 c. rolled oats
- 1 c. flaked, sweetened coconut
- 1/2 c. chopped pecans
- 1-3/4 c. flour
- 1-1/2 tsp. baking powder
- 1/2 tsp. salt
- 3/4 c. packed brown sugar
- 1/4 c. almond milk or light coconut milk or skim milk
- 1 tsp. vanilla
- 2 eggs
- 1/2 c. powdered sugar
- 1 T . cocoa
- 1/2 tsp. vanilla
- 1-2 T. skim milk
Preheat oven to 350
Place oats, coconut and pecans and a food processor; process until finely ground.
In a large bowl combine flour, baking powder, salt and brown sugar, stirring with a whisk. Add oat mixture and stir to combine.
Make a well in the center and add eggs, milk and vanilla. Stir until mostly combined. Knead dough until fully combined.
Roll dough on a lightly floured surface into a 15" x 3" log. Place on a parchment lined baking sheet. Press to flatten to 1 inch high.
Bake at 350 for 30 minutes. Cool for 10 minutes on a wire rack.
Cut roll diagonally into 18 slices. Place, cut side down on baking sheet.
Reduce oven temperature to 325. Bake 15 minutes. Turn and bake an additional 15 minutes.
Let cool, then stand upright.
Whisk together glaze ingredients and drizzle over cooled biscotti.
Serves 18 ( 1 biscotti = 4 points + )