Chocolate Chip Biscotti - Throwback Thursday

Today I'm re-sharing my recipe for Chocolate Chip Biscotti. I absolutely LOVE these biscotti. A couple of years ago, I tried my hand out at making biscotti after one of my sons gave me a biscotti pan (by USA Pan) for Christmas. One of my favorite flavors of biscotti is cranberry pistachio, but since it was my first run at making biscotti, I decided to go with chocolate chip, not to mention it's a more popular flavor. A few weeks after making these biscotti, I actually made my favorite Cranberry Pistachio Biscotti. They turned out amazing as well.

I was so excited at how these biscotti turned out and surprised at how easy they were to make. Even if you don't own a biscotti pan, you don't need to have a special pan to make yours; a simple cookie sheet will work just fine (although I really do love my pan)! If you've never had biscotti before, they are a dry, crisp, twice baked cookie that originated in Italy and they're not too sweet. They are baked the first time as a loaf, then sliced and baked on a cookie sheet the second time until they are dry and toasty. I think they're best dunked in coffee. The commercially made biscotti that I used to eat contained 18 grams of carbs and 10 grams of sugar each. My grain free version made with almond flour and sweetened with Swerve only contain 3.7 net carbs and 1.8 grams of sugar each which is a huge difference. Check out my recipe and photos below. Enjoy!

Dunking beauties!

Chocolate Chip Biscotti
Makes approximately 18

Ingredients:

5 tablespoons butter, softened

2/3 cup granular sweetener (I used sugar free Swerve Sweetener)

2 teaspoons vanilla extract

2 large eggs

2 cups blanched almond flour

1 tablespoon coconut flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips (I used Equal Exchange 70% cacao bittersweet chips)

Directions:

Preheat oven to 350 degrees F.  Lightly grease a 12” x 5-1/2” biscotti pan or 18” x 13” baking sheet (or line with parchment).

In a medium bowl, cream butter and granular sweetener together. Add vanilla and beat in the eggs. Add almond flour, coconut flour, baking powder and salt, stirring until smooth. Mix in chocolate chips. 

Scoop dough into the center of prepared biscotti pan. Using wet hands, shape dough into a log shape mounded slightly higher in the center. Leave approximately a 3/4” space around the edges of the pan to allow room to spread during baking. If using a baking sheet, place dough in center of prepared baking sheet and shape into a log approximately 10-1/2” x 3”, mounding slightly higher in the center.

Bake for 30 to 35 minutes until golden brown. Allow to cool in pan for 20 minutes, then carefully remove from pan and transfer to wire rack to cool for about one hour.

Reduce oven temperature to 300 degrees F. Using a sharp chef’s knife, slice biscotti crosswise into 3/4" slices (they can also be cut diagonally, if preferred).  Lay slices on sides on parchment lined baking sheet. Bake 20 to 25 minutes, or until dry and golden; cool completely. Biscotti continue to dry and crisp as they cool. Store in airtight container.

*Notes: If biscotti slices begin to brown too quickly, reduce oven temperature to 275 degrees F. If desired, biscotti can be dipped into or drizzled with melted dark chocolate.

*Nutrition Information: Each serving contains approximately 3.7 grams net carbohydrates (total carbohydrates minus fiber) and 1.8 grams sugar.