AUGUST’S COOKIE OF THE MONTH: CHOCOLATE HAZELNUT BISCOTTI

I have a confession to make….I have never really liked biscotti. That’s almost a sin considering my strong Italian upbringing. But I came up with a biscotti plant based recipe that even I love! Yes this cookie of the month, Chocolate Hazelnut Biscotti, is worth the time to double bake. Preheat oven to 350F and get the coffee brewing. You’re going to want to dunk this baby. In large bowl, whisk together aquafaba, coconut milk from the can, coconut oil, almond butter, swerve, plant based milk and almond extract.
Get the hazelnuts ready by chopping each nut in half.

 

In second bowl: Stir together almond flour, coconut flour, cocoa, and hazelnuts.
In 1/2 cup increments stir the dry ingredients into the wet ingredients until well mixed.
Place dough onto a parchment lined cookie sheet. Shape the dough into a 12”x 4” rectangle. This is important as you want your biscotti the right size. Bake for 40 minutes.
Remove from the oven and reduce the heat to 300F. Let baked dough cool off for 20 minutes. Using a serrated knife, cut crosswise into 1/4” slices and lay each on its side on the baking sheet. Return the cookies to the oven and bake for another 30 minutes. Turn the biscotti over halfway through the baking time. The biscotti should be firm and dry. Let sit on rack for 30 minutes or until completely cooled off.  Chocolate drizzle: Place chocolate chips and coconut oil into the microwave until melted. About 50 seconds. Stir chocolate until smooth and drizzle half of each biscotti with chocolate. Place in refrigerator for an hour to allow drizzle to set on cookie. Enjoy with coffee or tea!

 

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AUGUST’S COOKIE OF THE MONTH: CHOCOLATE HAZELNUT BISCOTTI

  • Author: Carla's No Place Like Home
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Total Time: 90 minutes
  • Yield: 20 cookies 1x
  • Category: snack, dessert
  • Method: bake
  • Cuisine: Italian

Description

This biscotto is not your typical hard cookie.  The almond meal give it a slight softness to it that make this cookie easy to devour and perfect to dunk into your espresso or cappuccino.  This cookie does not have any refine sugars or white flour.


Ingredients

Scale

6 tablespoons of aquafaba*

1/2 cup full fat canned coconut milk*

1/4 cup coconut oil melted 

1/4 cup almond butter, room temperature 

1/4 cup swerve sugar*

1/4 cup plant based milk

1 teaspoon almond extract

3 cup almond meal (ground blanched almonds)

2 tablespoons coconut flour 

1/2 cup raw hazelnuts

1/4 cup unsweetened cocoa powder

For drizzle:  

1/3 cup non dairy chocolate chips

2 teaspoons coconut oil


Instructions

Preheat oven at 350F

In large bowl, whisk together aquafaba, coconut milk from the can, coconut oil, almond butter, swerve, plant based milk and almond extract. Get the hazelnuts ready by chopping each nut in half.

In second bowl:  Stir together almond flour, coconut flour, cocoa, and hazelnuts.  In 1/2 cup increments stir the dry ingredients into the wet ingredients until well mixed. Place dough onto a parchment lined cookie sheet.  Shape the dough into a 12”x 4” rectangle.  This is important as you want your biscotti the right size. Bake for 40 minutes. Remove from the oven and reduce the heat to 300F. Let baked dough cool off for 20 minutes.  Using a serrated knife, cut crosswise into 1/4” slices and lay each on its side on the baking sheet.  Return the cookies to the oven and bake for another 30 minutes.  Turn the biscotti over  halfway through the baking time.  The biscotti should be firm and dry.  Let sit on rack for 30 minutes or until completely cooled off.

Chocolate drizzle:  Place chocolate chips and 2 teaspoons of coconut oil into the microwave until melted.  About 50 seconds.  Stir chocolate until smooth and drizzle half of each biscotti with chocolate.  Place in refrigerator for an hour to allow drizzle to set on cookie.  


Notes

What is Aquafaba?  This is the liquid in canned chickpeas.  Don’t throw that liquid down the sink!   I used this as an egg replacer in this recipe.

What is swerve sugar?  This is a natural sugar made from erythritol which is also found in asparagus and other plants. It is ideal for baking. You can use regular sugar but erythritol is the healthiest and works well in this recipe.