Monday, October 28, 2013
2 ¼ cups blanched almond flour
¼ cup cacao powder
2 tablespoons arrowroot powder
**1 tablespoon decaf coffee, espresso grind - (I used reg. instant ground espresso-all I had)
¼ tsp sea salt
½ tsp baking soda
½ cup Nature's Hollow maple syrup
½ bar of Ghirardelis 86% dark chocolate cut up
1. In a food processor, combine almond flour, cacao powder, arrowroot powder, ground coffee, salt and baking soda
2. Pulse until ingredients are well combined
3. Pulse in syrup until the dough forms a ball
4. Remove dough from food processor and work in dark chocolate.
5. Form dough into 2 logs on a parchment paper lined baking sheet (I had to use a little water on my hands to do this)
Remove from oven and allow to cool, set, and become crispy
It was supposed to Make 14 but because of my ET's - I cut it wrong and I cut 12 biscotti
for 12 pcs. S/C per each: c/13g - f/2.5g - s/1g
for 14 pcs. S/C per each: c/11g - f/2g - s/1g
by: elana's pantry
Posted by Rosalie Haggins
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How to convert Sugar to Stevia
|Sugar||Liquid Stevia||Stevia Extract Powder||Concentrated Stevia|
|1 tsp||2-3 drops||n/a||4-6 drops|
|2 tsp||4-6 drops||n/a||8-12 drops|
|1 Tbsp||6-9 drops||n/a||1/8 tsp|
|1 cup||1 tsp||1/3 to 1/2 tsp||1 Tbsp|
|2 cup||2 tsp||2/3 - 1 tsp||2 Tbsp|