Chocolate almond biscotti

Biscotti are twice-baked biscuits or cookies that are perfect for dipping into coffee, latté, or espresso. These wheat-free, low-carb biscotti are rich with the taste of chocolate and almonds.

Yield: approximately 15 biscotti


2 cups almond meal
½ cup chopped walnuts
1/4 cup cocoa powder (undutched)
½ cup dark chocolate chips
Sweetener equivalent to ½ cup sugar (e.g., liquid stevia, Truvia)
½ cup ricotta cheese, room temperature (replace with coconut milk if lactose intolerant)
4 tablespoons butter, melted (replace with coconut oil if lactose intolerant)
2 large eggs
¼ cup milk, unsweetened almond milk, or soy milk
¼ cup almond, peanut, or sunflower seed butter, room temperature

Preheat oven to 350º F.

Mix almond meal, walnuts, sweetener, cocoa powder, and chocolate chips in bowl. Mix in ricotta, butter, eggs, milk, and nut butter and blend by hand thoroughly.

Pour mix onto baking pan lined with parchment paper or greased with coconut oil or other oil. Shape into loaf approximately 1 inch deep and 3½ to 4 inches in width. Place in oven and bake for 40 minutes.

Remove loaf and allow to cool 15 minutes. Slice into approximately ¾-inch widths and lay each biscotto on its side on baking pan. Put back in oven for 10 minutes.

Remove pan and flip biscotti over. Place back in oven and bake an additional 5 minutes. Remove and cool.

Optional: For a little dark chocolate "icing":
Melt 3-4 oz semisweet or dark chocolate in microwave (in 15 second increments until melted) or in metal bowl placed in heated water. Stir in 1-2 teaspoons butter.
Dip each biscotti into melted chocolate mix or drizzle chocolate mixture over top of each biscotto.

Comments (8) -

  • sally

    7/22/2011 3:26:24 AM |

    SOY milk! Surely you know all the ills of soy, probably worse than wheat Smile

    Kaayla Daniels book THE WHOLE SOY STORY is a MUST read!

    They look yummy, thanks

  • Kurt

    7/22/2011 12:16:07 PM |

    You wrote that butter "contains the highest exogenous AGE content of any known food." Should we be eating it?

  • Kim B

    7/22/2011 5:09:57 PM |

    You're right, soy (especially soy available in USA) should never be an option, and although it is listed in the recipe, I do not see that as an endorsement by Dr Davis.

    Just use the almond milk. It tastes loads better anyway, and the recipe is wonderful   ;)

  • Teresa

    7/22/2011 9:02:47 PM |

    Do you have any substitutions to suggest for those who are allergic to nuts?  Perhaps ground flax seed in place of the almond meal, and skip the walnut?

  • Dr. William Davis

    7/24/2011 3:34:15 PM |

    Hi, Kurt--

    I think that modest exposure is harmless. It's the "drown everything in butter" that I see some people practicing that I believe may be harmful.

  • Dr. William Davis

    7/24/2011 3:35:23 PM |

    Hi, Teresa--

    Yes, ground flaxseed is an excellent replacement for nut meals. However, it changes the texture and need for moisture, as well as the balance of other ingredients. It may take an experiment or two to get it just right. Please let me know how your "experiments" go!

  • reizen

    7/26/2011 12:41:40 PM |


    I used to get emails whenever there was a blog post but that stopped in May.  I tried to resubscribe but am told that my email is already in the system.  Any thoughts?

  • Fantola Search Engine

    8/27/2011 4:35:19 AM |

    Humm thats nice! thanks for the recipe. it looks delicious.