Cardamom Coffee Gluten Free Biscotti

🧂 Ingredients

• 1.5 cups almond flour
• 1/4 cup cocoa powder
• 3/4 cup coconut palm sugar
• 1 large egg
• 2 tbsp unsalted butter

  melted
• 1/2 tsp salt
• 1.5 tsp espresso Powder
• 1 tsp baking powder
• 1/4 tsp cardamom
• 1/4 cup dark chocolate

  finely chopped

Instructions

• 1 Preheat the oven to 350°, line a baking sheet with parchment paper or silpat.
• 2 In a mixing bowl, combine dry ingredients and whisk until combined. In a small
  bowl whisk egg and melted (cooled) butter, stir to combine.
• 3 Combine wet ingredients with dry ingredients and stir until well combined. This
  will seem difficult at first but trust me it will come together.
• 4 Remove the dough from the bowl and form into a log or loaf that is about 3/4 to
  1 inch thick.
• 5 Bake in the oven for 20 minutes. Remove from oven, allow to cool, transfer to
  the freezer for 30 minutes to 1 hour to fully chill.
• 6 Remove from freezer and slice into 1/2 inch biscotti pieces. Place biscotti
  pieces on a baking sheet.
• 7 Turn oven on to 250° and bake for an additional 20 minutes, flip over and bake
  for an additional 20 minutes. Check biscotti, if they are dry and crunchy remove
  from oven and cool on a wire rack. If they are still slightly soft (this will
  depend on how thick you cut the slices) turn the oven off and keep biscotti in
  oven to cool, this way they will fully crisp.
• 8 (optional step) Once cool melt finely chopped dark chocolate over a double
  boiler or gently in the microwave in 20 second increments. Once fully melted dip
  one end of the biscotti in the melted dark chocolate and allow to cool on a wire
  rack until firm.

Nutrition Info