- 2 cups Arrowhead Mills® Coconut Flour
- 1 tbls. baking powder
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 cup MaraNatha® Creamy Almond Butter
- 3 eggs
- 1 tsp. almond extract
- 1/4 cup Rice Dream® Rice Drink
- 1/2 cup chocolate chips
For dipping and decoration
- 3/4 cup melting chocolate
- 1/2 cup sliced almonds
Preheat oven to 350° F.
Whisk flour and baking powder together. Set aside.
In a bowl, combine the sugars and almond butter. Mix for 2 minutes. Add eggs (one at a time) and almond extract. Beat for 30 seconds. Add half the flour mixture and mix thoroughly. Then add the rice drink and remaining flour mixture and mix thoroughly. Stir in chocolate chips.
Separate the dough into 4 even pieces. Shape each piece into a 4 inch x 6 inch rectangle about half an inch thick. Bake for 15 – 20 minutes, until firm to the touch.
Cool completely before slicing. Cut each loaf into 1/2 inch – 3/4 inch slices. Place each slice cut-side-down and back for an additional 8 – 10 minutes until dry.
Dip the tips of each biscotti into melted chocolate and sprinkle with sliced almonds.