Desserts & Baked Goods

Chocolate Almond Biscotti & Mexican Hot Chocolate

4 comments Dec 26, 2022

By Esther Boateng

Relax. Recharge. Reflect. This sums up the holidays in a nutshell for me, and I can’t think of a better way to achieve this than to indulge in a spot of ‘Afternoon Tea’, aka tea and biscuits (cookies). Brew some chaga tea, add your favorite cacao powder or hot chocolate blend powder, plus a few festive spices, cinnamon and clove, with a dash of cream and vanilla extract, and enjoy a heartwarming hug in a mug. Tea without biscuits is a culinary sin, so pair it with your favorite biscuit (cookie), such as almond biscotti, and your ‘Afternoon Tea’ will never be the same again.

Chocolate Almond Biscotti & Mexican Hot Chocolate

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Ingredients

Chocolate Almond Biscotti Ingredients

1 3/4 cups almond flour (ground from Dr. Cowan’s Garden Crispy Sprouted Organic Almonds)
1 tsp. Dr. Cowan’s Garden Parsnip Powder
1/4 cup cacao powder
1 Tbsp. ground coffee (optional)
1 tsp. baking powder
1/2 tsp. baking soda
2 Tbsp. arrowroot powder
3 eggs
3 Tbsp. oil or Dr. Cowan’s Garden A2/A2 Ghee
2 tsp. vanilla extract (optional)
2 Tbsp. almond extract
1/2 cup sweetener
Handful of whole almonds for the batter mixture

Mexican Hot Chocolate Ingredients

1 cup brewed chaga tea from Dr. Cowan’s Garden Chaga Nuggets
Up to 1/4 tsp. Dr. Cowan’s Garden Pepper Salt
2 Tbsp. cacao powder or favorite hot chocolate blend powder
2 Tbsp. coconut cream
1/4 tsp. Dr. Cowan’s Garden A/2 /A2 Ghee
1/4 tsp. cinnamon
1/4 tsp. clove
1/4 tsp. vanilla extract
sweetener to taste

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Directions

Chocolate Almond Biscotti Directions

Pre-heat the oven to 350 degrees F.
Take 1 3/4 cups of almonds and grind into a fine powder. This is your almond flour.
In a large bowl, add all the almond flour, parsnip powder, cacao, ground coffee, baking powder, baking soda, arrowroot, and whisk until well combined.
Add the eggs, oil, vanilla and almond extract, and sweetener, and mix until the mixture is pourable. Stir in whole almonds.
Pour the mixture into a loaf pan. Shake the pan and smack the bottom to release any trapped air bubbles.
Bake for approximately 30 minutes or until firm to the touch.
Remove from the oven and let it cool completely. Reduce the temperature of the oven to 300 degrees F.
When the loaf has cooled completely, turn it out onto a cutting board, and slice into approximately 10 -12 slices, preferably with a sharp knife.
Place the slices on a rimmed baking sheet and bake again for 25-30 minutes, or until relatively dried out and brittle.
Remove from the baking sheet, let cool, and serve.

Mexican Hot Chocolate Directions

Add all the ingredients to a saucepan and bring to a boil over medium heat. Pour and serve.

Recipe Note

• I like to heat the chaga tea in a saucepan until it’s just warm enough to drink, transfer it to a blender, and blend with the other ingredients until frothy.

• If your favorite hot chocolate blend powder already contains a sweetener, you may not need to add any additional sweetener.

4 comments

Customer Support May 10, 2023

Hello Susan,

Thank you for commenting. We have talked about creating an eBook a few times. Hopefully we will have the time to do so in the future. So glad you like our recipes

Warmly,
Customer Support
susan pelican May 05, 2023

Love this biscotti recipe!!
Have you thought about printing (or ebook) of all your recipes?
Customer Support Dec 27, 2022

Hello Barb,

If you are having issues printing, please try a different browser. Safari worked for me but Chrome did not.

Our team is looking into the issue. Thank you for bringing it to our attention.

Warmly,
Customer Support
Barb Dec 27, 2022

Why wont this recipe print?

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