Ingredients
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2 Egg
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½ cup Ricotta Cheese
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¼ cup Butter
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¼ cup Almond Butter
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¼ cup xylitol or ¼ teaspoon Liquid Stevia
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¼ cup Milk
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1 teaspoon Almond Extract
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3 cups Almonds
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2 tablespoons Coconut Flour
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½ cup slivered Almonds
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¼ cup unsweetened Cocoa Powder
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2½ ounces extra- Dark Chocolate
Directions
Biscotti are twice-baked biscuits or cookies. The twofold baking process confers sturdiness that makes these delicious wheat-free biscotti perfect for dipping into coffee, latte, or espresso.
Steps
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1
Done
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. |
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2
Done
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In a large bowl, whisk together the eggs, ricotta or coconut milk, butter or coconut oil, almond butter, xylitol or stevia, milk, and almond extract. |
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3
Done
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Stir in the almond meal/flour, coconut flour, almonds, cocoa, and chocolate. Stir until well blended. |
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4
Done
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Place on the baking sheet and shape into a loaf approximately 12” long and 4” wide. Bake for 40 minutes. |
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5
Done
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Remove from the oven and reduce the heat to 300°F. Cool on the baking sheet on a rack for 15 minutes. Using a serrated knife, cut crosswise into ¾” slices and lay each slice on its side on the baking sheet. Bake for 30 minutes, turning the biscotti once halfway through the baking time, or until firm and dry. |
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6
Done
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Cool on the rack for 30 minutes, or until completely cooled. |
