Maqui Berry Biscotti!
My first attempt at Biscotti — was at first a fail, but on second and third tasting — actually tasted yum! SO, why not share?! I’ve added some notes next to ingredients, that on my next baking session i’d likely change! :)
2 cups almond meal (could also use banana flour to make it nut free)
1.4 cup arrowroot flour (could sub for coconut flour!)
1/2 cup sliced almonds
2 chia or flax eggs (**if not vegan— i’d definitely recommend reg eggs on this!)
1 tsp baking powder
1/2 tsp himalayan salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger powder
1 tbsp Maqui Berry powder (could sub for camu-camu or any good superfood powder would work!)
1 tsp ashwagandha (brain focus Adaptogen)
2 tsps fennel seeds (optional digestive and seriously delish!)
1/3 cup maple syrup (you could sub this for coconut sugar or keep it sugar-free with a small amount of monk fruit powder— just add extra coco oil and some room temp water (maybe 2 tbsp)
1/4 cup melted coconut oil
1 tsp vanilla extract
Cacao nibs for crunch and added high-vibes!!! Or dried lemon or orange peel would be cool too!
Mix all dry together well. Then in a separate bowl, mix the wet— combine! Check consistency — is it dough like? If it feels too runny, add a dash more almond meal to bulk it up, too wet? Add a little nut milk.
Line a baking pan with a sheet of parchment paper, then scoop the dough on the paper, place another piece of parchment on top and use a jar or rolling pin, to roll out the dough into a ‘log shape’ (about 3/4 inch deep and 3 inch wide, 8-9 inch length)— this roughly— so don’t overthink it too much.
Bake in the preheated oven for 25 minutes until set at the center— it will be a little soft, but should be definitely be done by 30 mins max!. Place pan on a cooling rack and let cool for at least 30 minutes before removing and cutting into smaller pieces.
GLAZE — optional
1/4 cup cacao butter (or coconut butter) melted using double boiler ideally.
1 tsp maqui berry powder
3 tbsp maple syrup