Biscotti with Chocolate Chips

This year I’ve decided to try almond flour instead of all-purpose flour. Also, I’ve changed the refined sugar to Swerve Confectioners. This idea has paid off. It turns out these biscotti are much gentler on the digestive system. On top of that, it’s Keto friendly and gluten free. Only six ingredients! It’s a great idea for Holidays gift. Just arrange them in a cookies bag, and tie with a beautiful ribbon.

Makes 12-14 Biscotti

Ingredients:

1 egg

1/3 cup Swerve Confectioners (instead of refined sugar)

1 tsp vanilla extract

1 cup almond flour (instead of all-purpose flour)

1 tsp ground cinnamon

2-3 tbsp chocolate chips

Optional:

½ cup toasted slivered almonds

1/3 cup pine nuts

1/3 cup dried cranberries

Instructions:

Prep lightly greased large cookie sheet. Actually, I haven’t greased my cookie sheet, but the original recipe calls for it.

In a bowl, whisk egg, Swerve & vanilla extract. It is recommended to use electric mixer. You may use a good old fork too. Just mix well, and get rid of all the lumps.

In a separate bowl, add almond flour and cinnamon. Mix them well.

Add the dry ingredients to the egg’s mixture and fold gently. Blend in the chocolate chips.

On a lightly floured counter shape the mixture to a flat log, and then transfer to the cookie sheet.

Bake in a preheated oven 350⁰-355⁰ for 20-25 minutes or until golden. Remove the cookie log from the oven, and let cool for 5 minute, or until firm.

On a cutting board, cut the cookie log into slices with a serrated knife. Then arrange them on the cookie sheet.

Cook for 10-15 minutes. Let cool for about 5 minutes.

Suggestion:

Melt 7 oz semisweet chocolate and deep the biscotti half way, allowing the excess to drip back into the chocolate bowl.

Place the biscotti on a sheet of baking parchment and let the chocolate set before serving.

TidBits:

Biscotti are the plural form and biscotto is singular in Italian, so no need to add s at the end of biscotti.

Biscotti cookie means “twice baked” in English. Bis – twice. Cotto or coctum – cooked/baked in Latin.

Resources:

This recipe has been inspired by Greatest Ever Chocolate from Parragon Publishing. It’s a fun recipe book that I’ve picked up a long time ago in Marshall’s for the awesome price of $4.99. I also like their Chocolate Chip Cookies recipe. Additionally, they have chocolate candy ideas. I like the Easy Chocolate Fudge and the Italian Chocolate Truffles recipes.

Read more about the sweetener I am using for this recipe at Swervesweet.com, and you will find more recipes with Swerve.