Chocolate Biscotti
Almond and coconut flour give these biscotti more fats and a little fiber, while cocoa powder and pecans deepen the flavor. Double baking dries the slices well, so the cookies become especially crisp without regular flour.
Combine almond flour (100 g), coconut flour (20 g), cocoa powder (15 g), psyllium (8 g), starch-free baking powder (4 g), and salt (2 g). Add pecans (40 g), coconut oil (50 g), water (70 g), and flax flour (10 g), then mix the dough and let it rest for about 15 minutes.
Shape the dough into a long loaf, place it on a baking sheet, and bake at 170 degrees C for 25 minutes. Let it cool slightly, slice into pieces about 1 cm thick, arrange them on the baking sheet again, and bake for another 20 minutes at 140 degrees C. Cool the biscotti completely for a drier, crunchier texture.
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