Grain free & vegan, these almond flour Biscotti cookies are absolute perfection dipped into @zazubean Mocha Latte bar. Slightly softer than the original biscotti cookie, these are best left on the counter until ready to eat!
Preheat oven to 300F and line a baking tray with parchment paper. In a high speed blender add: tofu, coconut oil, coconut sugar and vanilla extract, blend until smooth, set aside. In a mixing bowl add almond flour, arrowroot powder, espresso powder, baking powder, salt, whisking to combine. Add tofu mixture to almond flour mixture and mix into a dough. Add your dough to your parchment lined baking sheet and using your hands shape into a rectangle with rounded edges. Bake at 300F for 12-15 minutes or until just starting to brown around the edges. Remove from oven and cut 6-8 long pieces, cutting vertically, making a biscotti like shape. Roll each biscotti once to the left, so that the inside dough is now on the pan and the top. Bake for another 10 minutes, or until browned and crispy everywhere. Remove from oven and allow to cool completely. Dip your biscotti cookie into the melted chocolate and place on a parchment paper or cookie rack to set. Enjoy! Leave cookies on the counter until ready to eat!
