Sourced from: Infinite Health Blog, by Dr. Davis,
originally posted on the Wheat Belly Blog: 2011-07-24
almond biscotti–wheat-free, of course!
Biscotti are twice-baked biscuits or
cookies that are perfect for dipping into coffee, latté,
or espresso. These biscotti are rich with the taste of chocolate and almonds.
Yield: approximately 15 biscotti
from the Wheat Belly Cookbook
2 cups almond meal
½ cup chopped walnuts
¼ cup cocoa powder (undutched)
½ cup dark chocolate chips
Sweetener equivalent to ½ cup sugar
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 350°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
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.