A warm cup of coffee is perfect. Coffee complimented with a delicious piece of biscotti…….heaven. A biscotti can be almond, hazelnut, lemon flavor, or better yet chocolate. The cookie is crispy, crunchy, and perfectly soft when dipped into your morning cup of coffee. Time to grab a piece of Chocolate Pecan Biscotti, then sit back and relax!
This month the Recipe Redux group had fun looking at different ways to add your favorite tea to sweet or savory recipes. For the biscotti recipe, chocolate is perfectly complimented with matcha green tea. I love all the health benefits green tea has to offer. Here is my Raw Fruit and Nut Bars using matcha green tea and you can read a little about Kiss Me Organics Matcha Green Tea.
My inspiration for this recipe comes from my new favorite cookbook Simply Sugar & Gluten Free. I received this cookbook from author and also blogger Amy Green. With all my new diet adventures, it is nice to find a cookbook with such a beautiful variety of recipes. The book shares about different sugars, and different gluten free flours. The cookbook is very helpful, and the recipes are easy to follow. I have tried a few recipes, and plan to make many more. The recipe I share here is adapted from her Chocolate Hazelnut Biscotti recipe.
20 minPrep Time
50 minCook Time
1 hr, 10 Total Time
Preheat oven to 350 degrees F. Line large sheet pan with parchment paper, spray with coconut oil cooking spray.
In medium bowl - mix together melted coconut butter, maple syrup, eggs, vanilla extract, and coconut sugar.
In small bowl - mix together whole wheat flour, espresso grounds, sifted cocoa powder, baking powder, baking soda, salt, and matcha green tea.
Mix together wet and dry ingredients. The batter will be very thick and hard to stir, slowly fold in the pecans.
Bring batter together in bowl and form into a ball. Place ball of biscotti batter on parchment paper, roll dough into parchment paper and form into a flattened log, uncover the dough from parchment paper, bake the dough for 25 minutes depending on oven, check cookie with toothpick. Let cool.
With a serrated knife carefully slice about 1/2 inch thick cookie, place sliced cookies on baking sheet, bake one side of cookie for 15 minutes depending on oven, then turn cookies over and bake second side for about 15 minutes depending on oven. Let cool.
Enjoy with your favorite cup of coffee or even tea.