Dark Chocolate Rosemary Raisin Biscotti

• Vegan
• Gluten free

• Produce

  • 1/3 cup California raisins
  • 1 tbsp Rosemary

• Refrigerated

  • 2 tbsp Almond milk

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 3/4 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 tbsp Cornstarch
  • 1/2 cup Dark chocolate chips
  • 1/4 tsp Kosher salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 tbsp Coconut oil

Found on runningtothekitchen.com

Description

Ingredients

• 1 3/4 cup almond flour
• 1/2 tablespoon cornstarch (or arrowroot powder for paleo)
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 tablespoon rosemary
• 1/4 cup maple syrup
• 2 tablespoons almond milk (or any milk)
• 1/2 teaspoon vanilla extract
• 1/3 cup California Raisins (mix of dark and golden)
• 1/2 cup dark chocolate chips
• 1/2 tablespoon coconut oil

Directions

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a baking mat.
• Combine the almond flour, cornstarch, baking soda, salt and rosemary in a food processor and pulse until combined.
• Add the maple syrup, milk, vanilla and raisins and pulse a few more times until a ball of dough forms.
• Turn the dough out onto the baking sheet and form into a log about 10 inches by 2 inches with wet hands (dough will be a bit sticky).
• Bake for 15 minutes, remove from oven and let cool for 30-45 minutes.
• Once cooled, slice into 12 pieces on the diagonal. Lay pieces on their side on the baking sheet and bake at 275 degrees for 10 minutes. Flip pieces onto the other side and bake another 10 minutes.
• Remove from oven and let cool completely.
• Once cooled, melt the chocolate and coconut oil in a small bowl. Dip one end of each biscotti in the chocolate and place back on the baking sheet. Let the chocolate set (put the baking sheet in the refrigerator to set faster) and store in a cookie tin.