Chocolate Cherry Biscotti
Chocolate Cherry Biscotti
These are what you want for a lazy breakfast or take a breath, have a cup of coffee (or tea) moment. They seem daunting with the bake twice thing - but they aren’t. Super easy and sweetened with and dried (no-sugar added) fruit. We also use date sweetened chocolate chips - by Hu company - these are modified SCD.. We used unsweetened dried cherries (thank you Trader Joe’s). These are great with dried apricots and walnuts too.
Prep Time: 15 minutes Cook Time: 35 minutes (plus 20 minutes cooling time)
Ingredients:
1/2. cup softened coconut oil or cultured butter (we use Kerrygold - unsalted)
1/2 cup honey
2 large eggs, room temperature
1 teaspoon vanilla extract
3 1/2 cups blanched almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup dried unsweetened cherries
1/4 cup refined-sugar free chocolate chips (not strict SCD - this is modified SCD)
Directions:
Preheat the oven to 325 degrees and line a large baking sheet with parchment paper.
Mix the butter or coconut oil and together until well blended.
Whisk in the eggs and vanilla extract
Add in almond flour, cinnamon, salt and baking soda and mix well.
Fold the cherries and chocolate chips into the batter.
Remove the batter from the bowl and create two equal balls. Use your hands and on the baking sheet, shape two rectangle loaves about an inch high. Bake for 18-20 minutes until lightly golden.
Remove the loaves from the oven, lower the heat to 250 degrees, and let the loaves cool about 20 minutes.
Slice the loaves on the diagonal into 1/2 inch slices, and place them again on the baking sheet. Bake for an additional 15 minutes.
Remove from the oven and let cool completely - enjoy dunked in your favorite milk, coffee or tea!
