Dark Chocolate Dipped Almond – Olive Oil Biscotti
These dark-chocolate dipped, almond – olive oil biscottis are rich and (relatively) guilt-free. Go ahead and “bake a scene” with this recipe!Feel free to share questions or comments below. We love to see renditions – try this recipe and tag @CleanCulinaryCanvas on social media!
Ingredients
- 1 ¾ cup sprouted spelt flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 Tbsp flaxseed meal
- 4 Tbsp water
- ¼ cup unsweetened almond milk
- ⅓ cup extra virgin olive oil
- ½ cup organic cane sugar
- 2 tsp vanilla extract
- ½ cup chopped almonds
- Dark chocolate
Instructions
- Preheat oven to 375oF. Line a baking sheet with parchment paper.
- Wisk together spelt flour, baking powder, and salt.
- Prepare flax eggs by mixing together flaxseed meal and water. Let the mixture sit and thicken for 5 minutes.
- Mix together almond milk, olive oil, sugar, and vanilla. Add flax eggs. Add flour mixture and combine well. Fold in chopped almonds.
- Divide the dough in half and roll each into a 7” roll. Place a roll onto the baking sheet and press into a rectangular slab that is roughly 4” wide and a ½" thick. Repeat for the second half of the dough, keeping both slabs a few inches apart.
- Bake for 20 – 25 min or until golden around the edges. Remove from oven and cool for at least 1 hour.
- Preheat oven to 325oF. Place rolls onto a cutting board. Using a sharp serrated knife and rocking motion, slice baked rolls into 1” thick slices. Place each biscotti slice back onto the baking sheet. Bake for 10 minutes, flip, and then bake for another 10 – 12 minutes. Remove from oven and cool completely.
- Chop dark chocolate into chunks. Melt over a double broiler. Transfer melted chocolate into a shallow dish. Dip each biscotti bottom in chocolate and set on parchment paper to cool.