Mini biscotti with quinoa, almonds and chocolate
- 2 cups of quinoa flour
- 1/3 cup almond meal
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup cane sugar
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1/2 cup of butter at room temperature
- 2 tsp. ground flax seeds
- 6 tbsp. tablespoon of water
- 1/2 cup dark chocolate, chopped or chopped into small pieces
- 1 tsp. ground espresso coffee
- 1/2 cup sliced almonds
- Preheat oven to 350o F and line a baking sheet with parchment paper.
- In a small bowl, combine the flax seeds and water and allow to thicken for a few minutes.
- In a second bowl, combine the flour, ground almonds, baking powder and salt, then set aside.
- In a third bowl, whisk butter, sugar and maple syrup with an electric mixer until combined and fluffy, about 3 minutes. Add the flaxseed mixture, vanilla extract, almond extract and coffee. Stir in the flour mixture and mix until the dough is smooth. Add the chocolate and almonds and mix with a spatula.
- On a floured work surface, divide the dough into thirds and shape into three rolls about 10 inches long. Place the spaced rolls on the baking sheet and flatten them slightly.
- Bake 25 to 30 minutes until the pastry is lightly golden. Remove from the oven and let cool for 15 minutes.
- Place the rolls on a work surface and with a bread knife cut each roll diagonally into ¾ inch-thick slices.
- Return the biscotti to the baking sheet and cook for 20 minutes, turning them halfway through cooking. Let cool.
- Melt the chocolate in a small bowl in the microwave for about 1 minute and mix the chocolate well until creamy. Dip the end of each biscotti in the chocolate and sprinkle with puffed quinoa flakes. Place on the baking sheet, put in the fridge for 5 minutes then take them out.
Store for a few days in an airtight container at room temperature or several weeks in the freezer.
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