Chocolate Almond Protein Biscotti

Chocolate Almond Protein Biscotti

Protein-packed and perfect with coffee, this chocolate almond biscotti is rich, nutty, and makes a great homemade gift. It stores well, making it ideal for holidays or anytime snacking.

Course Breakfast, Brunch, Dessert, Snacks

Cuisine Italian

Diet Vegetarian

Recipe Type Bridal Shower, Chocolate, Christmas, Fall, Holiday Baking, Kid-Friendly, Pastries, Rainy Day, Summer Snacks, Valentine's Day, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 55

Total Time 1 10

Servings Servings

Calories 294kcal

Author Angela G.

Equipment

Ingredients

½ cup butter softened
⅓ cup honey
½ teaspoon vanilla extract
3 eggs
2 cups whole wheat flour
½ teaspoon salt
1 ½ teaspoon baking powder
1 scoop vanilla protein powder
¼ cup chia seeds
½ cup slivered almonds
2 oz semi-sweet chocolate chips

CHOCOLATE-HONEY ICING

2 oz semi-sweet chocolate chips
2 tablespoon honey

Instructions

Preheat oven to 325˚F.
Make dough. Cream the honey, butter and vanilla together in a bowl. Beat in eggs. Whisk together the remaining dry ingredients In a separate bowl. Mix dry ingredients into the honey-butter mixture to form dough.
Form a loaf. Lift dough out of the bowl with floured hands. Form a long, flat, rectangular loaf that's about ½" tall, 5" long and about a foot long. Lay loaf on a lined baking sheet.
Bake on a lower rack for 35 minutes then remove from oven and let cool for about 15-20 minutes.
Slice and bake again. Using a serrated knife, gently slice into 1" slices all the way down the length of the loaf. Place slices back onto the baking sheet and bake for an additional 10 minutes on each side.
Making chocolate icing. Add chocolate chips toa glass bowl and microwave for 30 second increments, stirring in between until chocolate is melted. Add honey, microwave one last time then scrape melted chocolate-honey into a piping bag.
Pipe chocolate onto each piece of biscotti. Serve warm or let chocolate harden and then store for later.

Notes

Bake on a lower rack in the oven to prevent over-browning.
If you don't have a piping bag, you can use a sandwich bag with the corner snipped.
To fill the piping bag, I set it in a mug and fold the top over the rim to easily scrape in the melted chocolate.

Nutrition