Glutenfree hazelnut chocolate biscotti

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This one here is one divine chocolate and hazelnut piece of heaven! If you like that famous chocolatey hazelnut spread, you’re going to love this one. Except, these biscotti are actually good for you.

Perfectly crunchy and moist enough, these are super easy to make, though they do take some time and patience. I used here teff flour that I got recently, but I guess you can substitute with all almond, tapioca or chickpea flour instead of teff.

Ingredients you’ll need for about 15 large pieces:

  • 150g almond flour or very finely grounded almonds
  • 150g teff flour
  • 1tsp baking powder
  • 3 tsp fine raw cocoa powder
  • 1 lemon zest
  • pinch of salt
  • 1 stick vanilla seeds
  • 4tsp grounded flaxseeds
  • 150g coconut sugar
  • 2 tbsp firm coconut oil
  • 150g hazelnuts

Let’s bake some biscotti:

Mix flaxseeds with about 100ml of water and set aside for 5-10 minutes to turn into a gooey mixture. Turn the oven on at 150C.

Mix all dry ingredients in a bowl: almond and teff flour, baking powder, cocoa, lemon zest, salt, vanilla.

Take another bowl and mix coconut oil and sugar until sugar is dissolved, than add the flaxseeds mixture and mix it all well.

Start adding dry ingredients constantly stirring for a nice soft dough, and fold in hazelnuts in the end. Place it on a baking tray covered with a baking paper and form a nice long loaf.

Bake with a fan on for some 20-25 min and let it cool completely, best overnight, before you cut it and serve. And sprinkle with some melted chocolate of course 🙂

 

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