Recipes

healthy chocolate biscotti bites

This is a quick and healthy adaptation of our double chocolate brownie biscotti. Instead of using a second bake to dry out to a true biscotti texture, these smaller cookies have a crunchy exterior and soft interior.

Preheat oven to 350 degrees.

In an electric mixer's bowl combine:

• 1 1/2 cups teff flour
• 1 cup quinoa flour
• 2 cups white sugar
• 1 cup chocolate chips
• 1 cup powdered cocoa
• 1 1/2 cups chopped walnuts or hazelnuts
• 1/2 cup almond meal
• 2 Tbsp ground coffee
• 2 tsp baking powder
• 1/4 tsp salt

Mix well. In a second bowl, mix:

• 8 or 10 eggs (see below)
• 2 tsp vanilla extract

Using 8 eggs makes cookies that retain their scooped shape, as in the photograph above. Using 10 eggs makes cookies that are flatter and crispier, which are great for homemade ice cream sandwiches!

Pour the wet ingredients onto the dry ingredients and mix well.

Put a Silpat into a 12" by 17" jelly roll pan. Use a small cookie scoop to make half-dome cookies.

Bake for about 20 minutes. (Increase the time to 25 minutes if using 10 eggs.)