Double Chocolate Mocha Biscotti

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 2 1/4 cups blanched almond flour
• 1/4 cup cocoa powder
• 2 tablespoons arrowroot
• 1 tablespoon organic decaf coffee, espresso grind
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 1/2 cup agave nectar
• 1/2 cup dark chocolate, 73%

Recipe

• 1 in a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
• 2 pulse until ingredients are well combined.
• 3 pulse in agave nectar until the dough forms a ball.
• 4 remove dough from food processor and work in dark chocolate with your hands.
• 5 form dough into 2 logs on a parchment lined baking sheet.
• 6 bake at 350° for 15 minutes, then remove from oven and cool for 1 hour.
• 7 cut the logs into ½ inch slices on the diagonal with a very sharp knife.
• 8 spread slices out on a baking sheet and bake at 300° for 12-15 minutes.
• 9 remove from oven and allow to cool, set, and become crispy.
• 10 serve.