double chocolate mocha gluten free biscotti

These Double Chocolate Mocha Biscotti are egg-free and gluten-free.  Because eggs are a main component of biscotti, I haven’t seen a lot, if any egg-free recipes, for this type of cookie.  My favorite thing about these gluten-free biscotti, however, is how simple they are to make.  Just throw everything in the food processor and you’re already halfway there.

Double Chocolate Mocha Biscotti

  1. In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
  2. Pulse until ingredients are well combined
  3. Pulse in honey until the dough forms a ball
  4. Remove dough from food processor and work in dark chocolate with your hands
  5. Form dough into 2 logs on a parchment paper lined baking sheet
  6. Bake at 325° for 25 minutes, then remove from oven and cool for 1 hour
  7. Cut the logs into ½ inch slices on the diagonal with a very sharp knife
  8. Spread slices out on a baking sheet and bake at 300° for 12-15 minutes
  9. Remove from oven and allow to cool, set, and become crispy
  10. Serve

Makes about 14 biscotti

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