|
Chocolate Dipped Biscotti
by Holly Anne Shelowitz, Holistic Health Counselor
Ingredients
1 C almonds, ground into coarse meal + 1 C sliced or coarsely chopped almonds
1 C oat or spelt flour + 1 C rolled oats, ground into flour in your blender
¼ tsp cinnamon
¼ tsp salt
½ C olive oil + 1 T for baking sheet
½ C maple syrup
5 oz dark or milk chocolate- coursely chopped
Biscotti
- Pre-heat oven to 350
- Lightly coat your baking sheet with olive oil
- Combine ground and sliced almonds, oats, flour, cinnamon and salt.
- In a separate bowl blend wet ingredients.
- Add wet to dry ingredients. Mix well.
- Form into 2 loaves on your baking sheet.
- Bake at 350 for 10 minutes, and let cool for 5 minutes.
- With a sharp knife, carefully cut into 1/2 inch thick slices.
- Spread out on a baking sheet, and bake another 10-12 minutes, until beginning to brown. (they burn easily)
- Allow biscotti to cool completely before dipping into chocolate.
Chocolate Dipping
- Place chocolate into a pyrex measuring cup, and creating a double boiler, place the measuring cup into a pot of boiling water.
- Lower to a simmer, melting the chocolate.
- Allow chocolate to cool about 3 minutes.
- Tilt the measuring cup so the chocolate gathers in a pool, using a rubber spatula to get every bit of chocolate from the sides!
- One at a time, dip each piece of biscotti about 1 inch into the melted chocolate.
- Lift out and drag the underside of the cookie on the lip of the measuring cup to remove excess chocolate.
- Place on a waxed paper lined baking sheet.
- Refrigerate or let cool until firm
- enjoy with your favorite cup of tea!
|
