Enjoy an awesome and healthy chocolate biscotti recipe from Kelly Morisson.
By Kelly Morisson
Healthy Chocolate Biscotti
- Total Time: 50 mins
- Yield: 22 biscotti 1x
Description
Enjoy an awesome and healthy chocolate biscotti recipe from Kelly Morisson.
Ingredients
Scale
- 1–2/3 cup white whole wheat flour OR almond meal
- 1/2 cup unsweetened cocoa powder
- 1–1/2 tsp baking powder
- ¼ teaspoon salt
- 3/4 cup erythritol OR cane sugar
- 4 beaten eggs OR 2 Tablespoons Ener-g Egg replacer plus ½ cup water, mixed until thick
- 2 teaspoons vanilla extract
- ½ cup unsweetened applesauce
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper, aluminum foil, or a silicone mat and set aside.
- In a large bowl, combine flour, unsweetened cocoa powder, salt, and erythritol or cane sugar. Add in eggs, vanilla extract, and applesauce and stir until completely combined and the batter is thick and uniform. This may take a few minutes, so be patient and gentle, as you do not want to over-stir the batter. If the batter is too dry, add in more applesauce one tablespoon at a time.
- Scrape the batter onto prepared baking sheet and, after wetting your hands slightly, form it into a long log, approximately 22 inches long, 4 ½ inches wide, and ¾ inch tall. (See post body for picture.) Bake in the oven at 375°F for about 25-30 minutes, or until it’s slightly browned around the edges and firm to the touch.
- Let cool for about 10 minutes, and use a sharp knife to gently cut the loaf into ½ inch slices. I made 22 biscotti from this recipe. Lay the biscotti evenly on the baking sheet. Bake in the oven once more at 375°F for approximately 3-4 minutes on each side. Let cool completely until firm. Brew up some coffee and devour.
Notes
Please use 1-2/3 cup white whole wheat OR almond meal. I assume regular all purpose flour or whole wheat flour could be substituted if need be. To keep this recipe paleo, use almond meal, erythritol, and paleo-friendly baking powder. Nutritional information is calculated with white whole wheat flour, Hershey’s unsweetened cocoa powder, erythritol, and egg replacer.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Baking
