Double Chocolate Mocha Biscotti - cooking recipe

Ingredients

2 1/4 cups blanched almond flour
1/4 cup cocoa powder
2 tablespoons arrowroot
1 tablespoon organic decaf coffee, espresso grind
1/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup agave nectar
1/2 cup dark chocolate, 73%

Preparation

In a food processor, combine almond flour, cocoa powder, arrowroot powder, ground coffee, salt and baking soda.
Pulse until ingredients are well combined.
Pulse in agave nectar until the dough forms a ball.
Remove dough from food processor and work in dark chocolate with your hands.
Form dough into 2 logs on a parchment lined baking sheet.
Bake at 350\u00b0 for 15 minutes, then remove from oven and cool for 1 hour.
Cut the logs into 1/2 inch slices on the diagonal with a very sharp knife.
Spread slices out on a baking sheet and bake at 300\u00b0 for 12-15 minutes.
Remove from oven and allow to cool, set, and become crispy.
Serve.