NUTTY DARK CHOCOLATE CHUNK ALMOND FLOUR BISCOTTI
PREP TIME COOK TIME TOTAL TIME
Author: rachel mansfield
Recipe type: grain free, vegan, gluten free
Cuisine: dessert, cookies
Serves: About 10 cookies
INGREDIENTS
1.5 cups + 2 tablespoons cups almond flour (made with 2 cups of Nuts.com almonds, directions below)
2 tablespoons arrowroot flour
1 teaspoon baking powder

3 tablespoons unsweetened almond milk (or your preferred milk)
½ teaspoon vanilla extract
¼ cup dark chocolate chips
1 teaspoon coconut oil
Toppings: sliced almonds
INSTRUCTIONS
To make your own almond flour, place about 2 cups of raw almonds (about 1 cup at a time) in the food processor
Pulse until you reach a flour-like consistency and sift into a container
Repeat until all almonds are flour consistency, if there are any chunks just keep pulsing until it is a flour (store extra almond flour in fridge in airtight container)
Preheat oven to 350 degrees
Mix almond flour, arrowroot flour and baking powder in a medium bowl
In another bowl, mix milk and vanilla extract
Mix the dry ingredients to wet and mix well (spatula will be fine or Kitchen Aid)
Line a baking tray with parchment paper and great well
Make a "log" of sorts on the try with the dough - think a rectangular shape
Bake in oven for 20 minutes
Let it cool for a few minutes then cut into slices across (not long ways)
Bake for another 10 minutes
Turn heat down to 250 degrees and put each slice on its side and bake for 10 minutes
Flip each cookie onto the other side and bake another 10 minutes
Once cooled, melted dark chocolate and coconut oil and dip each biscotti
Leave on parchment paper until chocolate is cooled and enjoy!
*Will stay good for about 5-7 days in airtight container or freezer for a couple months!
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