Recipe 3 – Almond chocolate biscotti



3 egg whites

5 tsp stevia

1-2 tbs raw honey (to your taste)

2 ½ cups almond meal

½ cup gluten free all purpose flour

1 tsp bicarbonate soda

1-2 tsp organic vanilla extract

Chocolate dip:

2-3 small pieces unsweetened 70% chocolate

2-3 tsp honey

2 tbs melted cocoa butter

2 tbs melted coconut butter

1 tbs unsweetened almond milk

2 tbs carob powder


Preheat oven at 130-15 degree (fan forced).

Beat the egg whites until stiff then add the stevia, honey and vanilla.

In a separate bowl mix the dry ingredients then gently fold them into the egg whites.

With your hands roll 5-6 cm logs and place them into the prepared tray. After you make all of them (about 15 for me) you flatten them gently with a spatula and place in the oven for about 20-30 minutes (keep an eye on them as gluten free flour doesn’t bake the same as normal flour).

In a double boiler melt the chocolate, cocoa butter and coconut butter and mix them well. Add the carob.

Leave aside to cool a bit then ad the honey and mix well.

After the biscotti cooled down cover them ½ with chocolate dip (by dipping them into it).

almond biscotti with little hand

Place the biscuits covered with chocolate on a foiled tray and refrigerate at least 2 hours to set the chocolate. Keep them in the fridge in an airtight container for about 2-3 weeks.

Well, mine never make it past 24 hours … as chocolate is never enough.


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