BISCOTTI

LEBOVITZ

For the biscotti

2 cups (280g) flour
3/4 cups (75g) top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup (125g) almonds, toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips

For the sugar glaze

1 large egg
2 tablespoons coarse or crystal sugar (see Notes)

1. Preheat the oven to 350F (180C) degrees.

2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts.
Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until
the dough holds together.
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half.
On a lightly floured surface, roll the dough into two logs the length of the baking sheet.
Transfer the logs onto the baking sheet, evenly spaced apart.
5. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the
logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or
crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.
6. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board,
use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the
cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes,
turning the baking sheet midway during baking, until the cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for up to
two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled
until the chocolate hardens.
Notes: The sugar I use in France, is called cassonade, a coarse-grained, naturally-
colored sugar that resists melting.
LOW CARB CHOCOLATE ALMOND BISCOTTI

Servings 14
Calories 180 kcal
Ingredients

 1.5 cup almond flour Bob's Red Mill

 1/2 cup unsweetened cocoa powder
 1/2 cup Confectioners Swerve sweetener
 2 tbsp protein powder unflavored (I used Jay Robbs)
 1 tsp baking powder
 1 tsp guar gum
 1/2 tsp salt
 8 tbsp butter melted
 1 tsp almond extract
 1/2 tsp vanilla liquid stevia
 2 eggs beaten
 1/2 cup almonds sliced
 6 ounces sugar free chocolate chips optional
 2 ounces almonds toasted, chopped

Instructions
1. Preheat the oven to 325 degrees F.
2. In a stand mixer and the first 7 dry ingredients and blend on low to combine.
3. Add in the remaining ingredients, expect almonds and blend until well incorporated.
4. Stir in the almonds and place the dough on a baking pan lined with parchment.
5. Form a rectangle about 10 inches in length and 6 inches width.
6. Bake for 30 minutes. Cool for 30 minutes then slice. Gently lay the biscotti flat on the
pan, cut side down, to continue to bake another 15 minutes.
7. Remove from oven and allow to cool before handling. Gently flip biscotti over and bake
another 10 minutes.
8. Cool completely or overnight before adding optional toppings.
9. If using optional toppings, dip one end of the biscotti in melted chocolate then add
chopped toasted almonds. Place in refrigerator to set.