Chocolate Biscuits
Cut the biscotti thinner if you want to get more out of the batch
Makes enough for: 8 biscotti
Ingredients
- 200 g flour, plus extra for dusting
- 66 g erythritol
- 33 g coconut sugar
- 5 mls baking powder
- 2 eggs, lightly beaten
- 90 g dark chocolate, roughly chopped
Method
- Preheat the oven to 180° Celsius
- Place the flour, xylitol, sugar and baking powder into a mixing bowl and whisk to combine
- Slowly pour in the eggs while you mix the ingredients together
- Once a dough forms, add the chocolate and mix in
- Tip the dough out onto a lightly floured surface and knead until smooth
- Roll to form a sausage shape then flatten to be 5cm wide and 3cm high
- Place onto a lined baking tray, place into the oven and bake for 30 minutes
- Remove from the oven and leave on the tray to cool for 15 minutes
- Reduce the oven temperature to 160° Celsius
- Remove the biscuit log from the tray, trim the ends and cut into 2cm thick slices
- Place each slice cut side up onto the baking tray and place back into the oven
- Bake for 15 minutes, flip the biscuits over then bake for another 15 minutes before removing the tray from the oven
- Place the biscuits onto a wire rack until completely cool
- Store in an airtight container