5 Dec 2013

ALMOND BISCOTTI with CHOCOLATE, NUTMEG & LEMON


This recipe was my mom's idea. To be honest, I've never dug biscotti all that much but she suggested I try my hand at making a raw vegan version. I'm pretty satisfied with how they turned out, and they taste amazing with tea. They're kind of like cookies but simply in a different shape. I used almond flour from nuts.com in the base, and topped them off with raw chocolate sauce, coconut powder, grated nutmeg and lemon rind shavings. The citrus tastes lovely with the chocolate and the sweet biscotti. 

My biscotti ended up still quite soft but you can choose to dehydrate (or bake if you don't care about keeping it 100% raw) them longer if you want that crunch that is a defining feature of the original. Up to you, as always. The almond flour was quite a treat to use, it made the biscotti taste kind of like marzipan, which I adore. My dad will appreciate that too, I predict. Nuts.com was also kind enough to send me spirulina powder and chia seeds to review and use in recipes... you'll see them featured soon.


I used these as an excuse to get away from my studying today. I'm in the midst of final exams so I'm constantly thinking of ways to take a break. I get decent grades despite the fact that I've never been much of a studying student. Personally, I pay attention in lectures and tutorials, and then all that is required before the exam is a quick review... it works well enough. Even still, getting that review done can be tedious. Essentially I'm just typing up all my hand written notes while saying some out loud to lock them in my memory.

Wow, what am I talking about... I am certain that no one cares about my study habits. Let's eat biscotti.


ALMOND BISCOTTI with CHOCOLATE, NUTMEG & LEMON 

Biscotti:
1 cup almond flour
1/2 cup dates
1/2 cup raisins
1/4 cup water, as needed
Spices, if desired
1 teaspoon vanilla extract

Chocolate:
1 tablespoon cacao powder
1 tablespoon melted coconut oil
1 teaspoon coconut nectar 

Other toppings:
Nutmeg 
Lemon
Coconut powder

To make the biscotti: pulse all the ingredients together in a food processor until it begins to stick together. Shape into a rounded, flattened log and dehydrate for about 4-6 hours or until it is the texture you want. Like I said, I liked mine softer so I only dehydrated them for a couple hours. Alternatively you can use your oven at its lowest temperature. Slice. 

To make the chocolate: mix all the ingredients together until smooth. Drizzle onto your sliced biscotti cookies, then top with grated nutmeg, coconut, and lemon rind shavings. Serve with tea. 

20 comments:

Karen E said...

Perfect to take to a bbq I'm going to tomorrow :-) Do you think almond pulp would work as well as the flour (got lots in the freezer after making almond milk)?

Anonymous said...

In Portugal I drank tea at a cafe that was just lemon "rasps" (lemon peel) in hot water & it was lovely. The lemon on this biscotti reminded me of that. I think this biscotti would go down nicely with that tea! :-)

Anonymous said...

Its Hippy mom or Elizabeth and daughter Kar , we just wanted to tell you your plans for your LIL or tiny home is kicka**, if you've ever seen a mobile home or a "trailer" its the same concept, but you probably new that, I have been putting together plans in Hawaii to live off the grid when Im older, Ill buy property there, then build three off the grid homes, then put them in a trust, I have two children they each get there own home and one for me and my husband. it is so that, my children will always have a home to live in and generations to come. And it will be our own Family Commune! Well this is in no way shape or form a plug, but do you like rawganique.com or ever heard of them? well if your ever in vegas stop bye, bring the house, we can "Kick back", Have a positive evening ! (yes I know the cost in Hawaii)

Emily von Euw said...

Gasp! What a cool site! And yayy you guys are the COOLEST FAMILY! I want the same thing when I eventually "settle down"
xo

Emily von Euw said...

Hmm you could try? Let me know how that goes. I might plan on making another recipe just in case...

Em, xo

Anonymous said...

Wow this recipe is really impressive! Thanks for posting it. How do you suggest storing these and how long do you think they would keep for?

Amy H-F said...

Can we be roommates? And then instead of studying, I too can make amazing food with you. omigosh

Emily von Euw said...

Yes !!

Emily von Euw said...

Depends on how much you dehydrate them. If they are dehydrated long enough to be crunchy, they'll probably keep for weeks. If they're still soft (like mine) I's say a week. Keep them in air tight containers in the fridge :)

dishing up the dirt said...

Sounds fantastic!

Renard Moreau said...

[ Smiles ] Oh my goodness, almond biscotti with chocloate and nutmeg; a rather nice Christmas desert!

The Raw Food Couple said...

TheRawFoodCouple loves your recipes. We have tried them and they not only look great but are delicious! What most amazes us is the texture you are able to give the different recipes you create. Someone mentioned a Baklava in a previous post, can you do that one for us :) Keep it up :)

Marcel & Alexia
The Raw Food Couple

Anonymous said...

Love the perfect match 'tea and biscotti' every morning :) Keep it going! http://www.donnaandtora.com/

Emily von Euw said...

Aw thank you! Just checked out your website - wow you're the most gorgeous couple I've ever seen! Peace and love, xo

Emily von Euw said...

Thanks! Just checked out your website - damn you've got some beautiful bods! <3

Lauren from The Holy Kale/ Chalkboard Mag said...

I love this!!! You are the first person I have ever seen that has the SAME dishes as me :) So fun! PS - Just ordering your book now. Cannot wait!

Emily von Euw said...

Oh wow that's CRAY! My parents got these dishes for their wedding!

Chris Zaccharia said...

I wonder how this coffee tastes.. I want to make one for myself. :)

Anonymous said...

I tested your recipe, but the dough it's too sticky!
I can't give any shape to this biscotti.

Have you some suggestions?

Thank you.

Emily von Euw said...

Anonymous - if that happens, just add some more almond flour or shredded coconut :)