Chocolate biscotti with Raw cocoa powder


Bake wonderfully tasting and gluten-free biscotti with almond flour, chocolate and cinnamon.


approx. 20-25 pcs.

50g blanched and coarsely chopped almonds 400 ml Superfruit almond flour  
1 egg 0,5 tsp salt  
100 ml sugar  0.5 tsp baking powder  
0.5 tsp cinnamon 50g coarsely chopped dark chocolate  
2 tbsp Superfruit RAW cocoa powder    

Mix almonds, eggs, sugar, cinnamon, cocoa and salt. Add flour and baking powder, then add the chopped chocolate. The dough will be sticky, so a tip is to wet your hands before you roll it into two lengths between your hands, and then shape it on an sheet pan covered with baking paper. Bake at 180°C in the middle of the oven for about 15-20 minutes. Let the rolls cool slightly before using a sharp knife to cut them into small pieces, then place the biscuits with one cut surface facing up. Dry at 100°C for 40 minutes (20 minutes on each side). Let the biscuits sit in the oven overnight with the oven door slightly open.