Protein Biscotti

Processed with VSCO with c1 presetI’m still new to drinking coffee, but ever since I heard about adding ghee & collagen to your morning cup of joe I’ve been drinking coffee pretty much every day. These protein biscotti are perfect treat to enjoy with a hot coffee & they’re insanely easy to make. The best part about this recipe is that you can personalize them with your add in’s & spices I used cinnamon, mixed nuts & chocolate but you can use ginger, cardamom, nutmeg, allspice, dried fruit, or even add cacao to make a chocolate variation!

1 c almond flour
⅓ c vanilla protein powder
½ tsp baking powder
½ tsp cinnamon
⅛ tsp fine sea salt
1 large egg
1 large egg white
3 tbsp honey, maple syrup or agave nectar
1 tbsp unsalted butter or virgin coconut oil, melted
½ tsp vanilla extract
½ cup (total) of mix-ins (i.e. chopped dried fruit, chocolate chips, cacao nibs, nuts)

Whisk the flour, protein powder, baking powder, optional spice, & salt. In a separate bowl, whisk the egg, egg white, honey, melted butter, & vanilla until blended. Add the wet ingredients to the flour mixture & add any stir-ins. Transfer dough mixture to a cookie sheet lined with parchment paper. Using wet hands, press and shape dough to form into a log shape. Bake for 20 to 25 minutes, until the log is set & golden brown. Remove from oven and let cool 20 minutes. Reduce oven temperature to 300F. Slice biscotti about ¾-inch thick. Lay flat on the same cookie sheet & return to the oven for 12 to 15 minutes until lightly browned. Flip cookies & bake for another 12 to 15 minutes.


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