- 1.5-2 Cups – All purpose flour
- ½ Cup – Almond Meal (We used Bob’s Red Mill)
- 1 Tsp – Baking Powder
- ¼ Tsp – Baking Soda
- ⅛ Tsp – Salt (Optional)
- 2 Eggs, ½ Cup – Canola Oil
- ⅔ Cup – Honey
- ⅓ Cup – Sugar
- 1 Tsp – Bourbon Vanilla
- 1 Tsp – Almond Extract
- ⅔ Cup – Pascha Bitter Sweet Chocolate Chips + more for melting/dipping
- 1 egg + 1 Tsp water for egg wash.
- Sea Salt (optional) for sprinkling
- Sift together 1.5 cups flour, almond meal, baking powder, baking soda, and salt if using. (Reserve the other ½ cup of flour in case biscotti batter is not thick enough. We needed another ¼ cup and could have added more.)
- In a stand mixer (or using a hand-held mixer), beat together canola oil, honey, sugar, vanilla, and almond extract until fully combined.
- Slowly beat in dry ingredients until incorporated. Add additional flour if necessary.
- Gently fold in chocolate chips.
- Cover, and refrigerate until chilled – minimum 2 hours.
- Preheat oven to 350F.
- Line baking sheet with parchment paper.
- With wet hands, split batter in half forming two logs on the baking sheet 2-3″ thick by 12-14″ long. (Leave a few inches between the logs to avoid them touching while baking.)
- Completely coat batter with egg wash.
- Bake for 30 minutes until lightly golden.
- Remove from oven, reduce heat to 325F
- Carefully cut ¾” strips for the biscotti, and flip cut side up.
- Return to oven and bake 10 minutes. Remove, flip biscotti and baking sheet. Return to oven and continue baking another 10 minutes until golden brown.
- Biscotti will crisp up once cooled – however we baked ours a little longer to ensure crunchiness.
- Once cooled to room temp, melt chocolate (either using the microwave or a double boiler), and dip one end of the biscotti, then place on parchment paper.
- Sprinkle with sea salt if desired.
- Serve once chocolate has set.
We’re not chocolatiers (but we do fancy ourselves as wanne-be bakers). The chocolatier thing should be kind of obvious. Candy molds? Forgetaboutit. Tempering? Questionable at best because… Meh. However, when a chocolate brand wants to work with us for a recipe creation, we can’t help but spend the next several days daydreaming about into what we could incorporate the product. Cookies? Cheesecakes? Brownies? Baklava?
Although we initially had our hearts set on chocolate filled croissants, we finally settled on creating a Dark Chocolate Honey-Almond Biscotti recipe this month with PASCHA chocolate as the muse and some of our favorite past ingredients as the supporting actors – ranging from King Arthur Flour’s Madagascar Bourbon Vanilla Extract to Bob’s Red Mill Almond Meal.
PASCHA takes the minimalist approach to creating quality dark chocolate and is free of allergens including peanuts, nuts, dairy, soy, eggs, wheat, sesame, and rice. Each PASCHA product is also certified organic, fair trade, kosher, vegan, and non-GMO verified. This is not your Hershey chocolate.
When it comes to chocolate, we often say “the darker the better”, and for us chocolate goes hand-in-hand with coffee. Both dark, rich, and robust we couldn’t think of a better way to get our chocolate and caffeine fix. Using a bag of PASCHA’S 85% Cacao bittersweet chocolate chips to create our recipe, we couldn’t have been more content with the final result.
However, if you prefer dark chocolate a little on the lighter side, PASCHA has products ranging from 55% cacao to 100% (unsweetened baking chips) with some of the products including additions such as Goldenberries (a beautiful addition of sweet and tartness), Organic Arabica Coffee, Lacuma, and Maca.
At the end of the day, we’re just glad we have one more bar of PASCHA left to play with in the kitchen. We’re planning to save it for a special occasion. A product that melts beautifully, tastes delicious, and is actually free of additives leaves us asking you guys, “Why would you NOT choose PASCHA?”
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