Tasty Tuesday – Chocolate Biscotti

Chocolate Biscotti
via Comfy Belly

In honor of Fair Trade Month we’ve been on the search for fabulous recipes that honor our values and incorporate fair trade ingredients into some of our all time favorite recipes. Erica at Comfy Belly was gracious enough to allow us to share one of her favorite fair trade recipes with our Seven Hopes United readers! Her blog is great, and her recipes are amazing. If you’re looking for some delicious & unique dishes to share with your family, check out Comfy Belly!

Without further ado, here is Erica and her recipe for Chocolate Biscotti made with Fair Trade cocoa:

“Chocolate biscotti reminds me of chocolate cookies I had as a kid, like Oreos and chocolate sugar cookies. I use a good amount of fair trade cocoa in this recipe, but you can probably go with a bit less and still get delicious results. Although you don’t need to add much to these, some nuts or chocolate chips make a great compliment to the crunchy, chocolaty goodness. Dunking in a cup of tea or coffee works too!”


  • 2 large eggs
  • 1 cup of honey (or other sweetener)
  • 8 tablespoons of butter, softened (1/2 cup)
  • 1 teaspoon of vanilla
  • 3 1/2 cups of almond flour
  • 1 cup of fair trade cocoa
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 2 teaspoons of cinnamon
  • chocolate or white chocolate chips (and/or nuts) are optional
  • 1 teaspoon of an unrefined sugar, such as muscovado (optional)
  • 1/2 teaspoon of almond extract (optional)
  • Preparation

    1. Preheat an oven to 325 degrees F.
    2. In a bowl, add the butter, honey, eggs, and vanilla, and beat until well blended.
    3. In a separate bowl, add all the dry ingredients and mix until well blended.
    4. Add the dry mixture to the wet mixture and mix again until well blended.
    5. Mold the mixture into two balls of dough. Place each ball of dough on oiled, buttered, or stick-free cookie sheet. Shape each ball of dough into a low, flat log. It will expand and rise somewhat, so account for a small amount of growth. Pack down the dough to remove air pockets. Alternatively, you can pack the dough in a tart pan with the dimensions you want your biscotti to have when finished.
    6. Bake the logs for about 20 minutes, or until lightly browned and cake-like. Take the logs out of the oven and reduce the temperature to 275 degrees F.
    7. Cool the logs for about 10 minutes and then slice each log into thin strips about 1/2 inch in thickness. Place the slices on their side on the cookie sheet, and then bake for about 15 minutes, or until they are fully crisped.
    8. Enjoy!

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