Chocolate Macadamia Nut Biscotti

I set out to create a flavorful chocolate biscotti for the holidays.  This one is oil free, and made without refined sugars or flours. I used homemade oat flour, by simply grinding oats in my Vitamix. Super easy, give it a whirl! I used holiday flavors or orange, cranberry, cinnamon, and cocoa. Yum. Serve it with a side of coffee or tea, and you have the perfect breakfast, late day snack, or dessert. These freeze really well too, so can be made ahead of time.

Biscotti means twice baked. To make these yummy cookies, you bake the dough, and then slice them, and rebake to get that crunch they’re known for.  I find that these soften a little as they sit, so, if you want them crunchy like a true biscotti, re-toast them before you crunch! If you’re feeling fancy, or wishing for extra pazzazz, you can melt some chocolate and dip the ends of the biscotti in, or drizzle on top. I like to decrease added sugars and fats, so I skip this part. But hey, if you’re feeling crazy, go ahead!

I used maple syrup in this recipe, but you could substitute date paste. Know that this will probably make the cookies slightly softer. Mess around with it! You can also swap out the macadamia nuts for other nuts. I’d swap with hazelnuts for a holiday feel, but any will do! Macadamia nuts are on the pricey side, and can sometimes be hard to find. I bought mine on amazon, and keep them in the freezer to prevent them from going rancid. It’s best to keep all nuts in the fridge or freezer for this reason. I originally bought them to make a great raw coconut macaroon as a tartlet base. Yummy! Another item that you should look for, are fruit sweetened dried cranberries. Typical craisins are loaded with oils and sugars. If you’re not drying your own, then purchase them here, or at your local food coop.

Enjoy and happy, healthy baking!

Made about 34

Ingredients:

• 260 g of oat flour (about 2 1/2 cups, but best to weigh)
• 1/4 cup cocoa powder or raw cacao
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 3 flax eggs=3 tbsp ground flaxseed/flax meal + 9 tbsp water
• 1/2 cup maple syrup
• 2 tbsp coffee, or 2 tbsp hot water and 1 tsp instant coffee
• 1/2 cup macadamia nuts, slightly toasted and chopped (or other nut of choice like hazelnut)
• 1/2 cup fruit sweetened craisins
• 1 tbsp orange zest

Instructions:

1. Preheat oven to 350 degrees
2. Place nuts on cookie sheet and toast for 10 minutes, until golden. Chop and set aside
3. Mix together flax meal and water, let sit until thickened, about 5 minutes
4. Soak craisins in hot water for 10 minutes, until plump. Drain and set aside.
5. Add flax eggs, coffee, maple syrup, and orange zest to mixing bowl. Mix to combine
6. Mix dry ingredients, and add in to wet mixture. Add in nuts and craisins.
7. Divide batter in 1/2 and spread into 2 long logs on either a parchment or a silpat (silicon baking mat). Separating them about 6 inches.
8. Bake for 30 minutes. Remove and let cool for 20-30 minutes
9. Slice log on a diagonal into equal pieces (each log will make about a dozen).
10. Place back into oven and bake for 10 minutes until slightly browned.
11. Serve with your favorite tea, coffee, and blankie 🙂 and cuddle up with your favorite book. Done.

Nutritional Benefits:

• No refined flours or sugars
• Gluten free and vegan, cuts inflammation in the body
• No added oil and cholesterol free, a heart healthy cookie
• Flax is a great source of Omega-3 fatty acids, as well as protein and fiber

Chocolate Macadamia Nut Biscotti

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Chocolate Macadamia Nut Biscotti-made with oat flour, and oil free, this version of a traditional cookie classic decreases the bad stuff while letting you indulge a little!

Author: www.gardenfreshfoodie.com

Recipe type: Cookie

Cuisine: Italian

Serves: 34

Ingredients

• 260 g of oat flour (about 2½ cups, but best to weigh)
• ¼ cup cocoa powder or raw cacao
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• 3 flax eggs=3 tbsp ground flaxseed/flax meal + 9 tbsp water
• ½ cup maple syrup
• 2 tbsp coffee, or 2 tbsp hot water and 1 tsp instant coffee
• ½ cup macadamia nuts, slightly toasted and chopped (or other nut of choice like hazelnut)
• ½ cup fruit sweetened craisins
• 1 tbsp orange zest

Instructions

1. Preheat oven to 350 degrees
2. Place nuts on cookie sheet and toast for 10 minutes, until golden. Chop and set aside
3. Mix together flax meal and water, let sit until thickened, about 5 minutes
4. Soak craisins in hot water for 10 minutes, until plump. Drain and set aside.
5. Add flax eggs, coffee, maple syrup, and orange zest to mixing bowl. Mix to combine
6. Mix dry ingredients, and add in to wet mixture. Add in nuts and craisins.
7. Divide batter in ½ and spread into 2 long logs on either a parchment or a silpat (silicon baking mat). Separating them about 6 inches.
8. Bake for 30 minutes. Remove and let cool for 20-30 minutes
9. Slice log on a diagonal into equal pieces (each log will make about a dozen).
10. Place back into oven and bake for 10 minutes until slightly browned.
11. Serve with your favorite tea, coffee, and blankie 🙂 and cuddle up with your favorite book. Done.

3.5.3226