These chocolate-chip, chocolate-drizzled, almond Italian biscotti are the perfect treat for a rainy morning. Dip into hot coffee and enjoy.
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a food processor, combine blanched almonds, flour, baking powder, and salt. Pulse into a fine meal.
Melt vegan butter (or coconut oil) and measure out 2 tablespoons. Add to food processor with maple syrup, vanilla, and lemon zest. Pulse until just combined. Dough will be wet and sticky.
With a spatula, mix in 1/2 cup dairy-free chocolate chips.
Divide the dough into two equal parts and pour onto your prepared baking sheet. Shape the dough into two rectangles, approximately 2 x 4 inches long and 1 inch high.
Bake for 15 minutes at 350F, or until the edges are lightly golden. Remove from the oven and let cool slightly for about 10 minutes. Lower the oven temperature to 300F.
Once the biscotti rectangles are cooled, cut them lengthwise into 1/2-inch-thick slices and return to the oven for an additional 30 minutes (or until golden brown).
Use a spoon to drizzle melted chocolate on top. Chill until chocolate drizzle hardens.
*Gluten-Free Option: To substitute for gluten-free flour, add 1 tsp xanthum gum (baking times may vary slightly)
Serving Size: 2 Cookies
Calories 443 Total Fat 24.4g Saturated Fat 11.9g Cholesterol 0mg
Sodium 150mg Potassium 221mg Total Carb 50.6g Fiber 4.8g
Sugars 29.7g Protein 7.5g