Chocolate 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

Ingredients:

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
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.

This entry was posted in Recipes. Bookmark the permalink.

17 Responses to Chocolate almond biscotti–wheat-free, of course!

  1. Paul says:

    Nice one! Can’t wait to try this one out :)

  2. Marlene says:

    Dr. Davis, are these biscotti supposed to have unsweetened cocoa powder? I just made this recipe and no sooner did I put the pan in the oven when I thought “Oh, I forgot to put in the cocoa powder!” But it’s not listed in the ingredients yet the biscotti in the picture looks chocolatey. Thanks.

  3. Dr. Davis says:

    Hi, Marlene–

    Thanks for catching that terrible oversight! Now fixed.

    I just hope you salvaged your batch!

  4. AnnieBee says:

    Delicious! What a great treat. Thanks for the recipe. We enjoyed this very much!

  5. Loligoss says:

    Wow these were great at the weekend. We try to have one treat with our coffee at the weekend. It made 20 biscotti not 15. I froze the rest for the next weekends…I used the lactose intolerant ingredients.

    Used less chocolate for the dipping and mixed the rest with a cup of peanut butter and stuck in the freezer to have when needing a quick boost.

  6. Sharon says:

    Dr. Davis,

    Just read your wonderful article about wheat in my Life Extension Mag. Have made a real effort to stay away from wheat for the past several years. However, I had been researching organic spelt, but can’t seem to find out if it has the same sugar-spiking affect as wheat. When I buy spelt, it’s Rudi’s organic ancient spelt grain. Would greatly appreciate any information you can provide that would enlighten me on the subject. Thanks so much. Looking forward to trying some of your recipes.r

  7. Sharon says:

    Dr. Davis,

    Just read your wonderful article about wheat in my Life Extension Mag. Have made a real effort to stay away from wheat for the past several years. However, I had been researching organic spelt, but can’t seem to find out if it has the same sugar-spiking affect as wheat. When I buy spelt, it’s Rudi’s organic ancient spelt grain. Would greatly appreciate any information you can provide that would enlighten me on the subject. Thanks so much. Looking forward to trying some of your recipes.

    • Dr. Davis says:

      Thanks, Sharon!

      Spelt, unfortunately, is wheat. It is a more ancient form of wheat that lacks the more recent “D” genome that codes for the most deleterious forms of gluten and perhaps other undesirable factors.

      From a blood sugar standpoint, spelt does indeed increase blood sugar. It might be slightly less than modern wheat, but it is still a carbohydrate source, ancient or no.

  8. Brian says:

    Just made these. They are an absolute wow!! Can’t seem to keep my hands off them though. How many grams of carbs do you reckon for these.

    Brian

  9. Mike says:

    I’d love to throw some ingredients into my blender and literally drink a nourishing meal. I need help. Do I begin with protein powder, yogurt, whey, or what? Help!

    • Cassie says:

      I’d use protein powder or whey…sun warrior makes good stuff…then use full fat Greek yogurt and customize it however you want….can use veggies I.e. spinach/kale or berries or even some almond butter of pumpkin is great too!! I put a raw egg in sometimes too for additional protein/fat

  10. Pat says:

    When a recipe calls for ground almonds is it the same as almond meal?

    • Dr. Davis says:

      The terminology on ground nuts can be vague. But almond flour usually means ground blanched almonds, while grounds almonds usually is the same as almond meal.

  11. Ruth says:

    I made the Fovaccia Bead I found on you web site. We more than loved it. Used it for the base of an open faced sandwich. I am going to cut it into strips next time and do a biscotti treatment to it and use it as ‘bread stick’ with soup. Thanks. Ruth

  12. James says:

    Truly excellent stuff!
    I used the coconut milk and oil instead of the dairy items, and used xylitol for the sweetener.
    Once again, I am amazed at how good low carb / wheat and dairy free recipes can be!

    I am actually considering buying your cookbook Dr Davis :)

    Cheers!
    J.

  13. Pingback: Get Wheat out of your Life | It's Primal Y'all!