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Chocolate Dipped Almond Protein Biscotti

November 15, 2016

Chocolate Dipped Almond Protein Biscotti


Ingredients for Biscotti 

  • 1 scoop Angel Food Cake protein 
  • 3 packets Almond Cookie Flex Flavors 
  • 3/4 cup almond flour 
  • 1/4 cup coconut flour 
  • 1/4 tapioca flour 
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt 
  • 1/4 cup sugar-free maple syrup 
  • 1/8 cup unsweetened almond milk 
  • 3 tbsp chopped almonds 
  • Optional chocolate Garnish:

    • 1 tbsp melted dark chocolate 
    • A Few finely chopped almonds 




     Preheat oven to 350 degrees. Mix dry ingredients in a medium bowl, add wet ingredients until dough forms. Incorporate almonds. 

    Line a cookie sheet with parchment paper or a silpat lining. Form a rectangle with softened edges (about 10″ x 2″). Bake for 15 minutes.

    Cool log. Cut into 12 equal slices with a sharp knife. Change oven temperature to 300 degrees. Bake on one side of cookie for 15 minutes. Flip cookies over, and bake on the opposite side for 15 minutes.

    Cool cookies. Spread a small amount of the melted chocolate onto the edge of each cookie. Sprinkle almonds while chocolate is melted. Place in refrigerator on parchment paper to set chocolate. Makes 12 biscotti cookies.

    Macros per cookie (including chocolate): Cal: 83 // fat: 5.3 // pro: 4.2 // carb: 7.7 // fib: 2.5