I am not a coffee-drinker.
It is a conscious choice, not a natural coincidence. I am protecting myself from a [delicious?] consuming expensive and potentially unhealthy addiction.
Ok, don’t worry, I do not think coffee-drinkers are bad people, or people who make bad decisions. I just believe that I could easily become addicted, and I would not be one of those people who would go for black coffee. I would be hooked on just a dash of coffee added to my mug of chocolate, cream, and sugar. Now, THAT, my friends, is not healthy. And do you know how much Starbucks costs?! More than I have to spend.
But for those of you who can stomach black coffee…I may never understand you, but I fear and admire you. In spite of my fear, I have created a recipe that is perfect for you. A lightly sweet nutty biscotti, with a pleasant crunch, toasted coconut, earthy walnuts, and dots of sweet dark chocolate.
I honestly don’t know how I managed to not eat the whole thing before they were done being baked. Each time I took them out of the oven to cut them or turn them over, the aroma enticed me to eat it. EAT IT NOW.
You’re lucky you got pictures. 🙂
1/4 tsp vanilla
1 Tbsp honey
1 c almond meal
1/3 c coconut
1/2 tsp baking powder
1/4 c walnuts, chopped
1/4 c dark chocolate chips
Servings: 8-10 biscotti
Heat oven to 325oF. Combine almond meal, coconut, and baking powder in a medium bowl. Stir. Fold in walnuts and chocolate chips. Add the egg, vanilla, and honey and stir until well combined. Form into an approximately 2.5’x10″ loaf on a greased baking sheet. Bake for 20 minutes. Let cool for 5 minutes, then carefully slice with a sharp knife into 1-inch thick slices. Turn the slices onto their sides and bake for 15 more minutes. Gently turn the pieces over and bake for another 5-10 minutes, or until well-browned on all sides. Allow to cool fully on a wire rack. Serve with hot tea or coffee. Enjoy!