Biscotti con gocce di cioccolato e «zucchero» di canna, senza zucchero e cereali

Ingredienti

• 3/4 cup Swerve Brown
• 3/4 cup unsalted butter, (at room temperature)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cup almond flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher or fine sea salt
• 2 (3-ounce) dark chocolate bars, (chopped)

Preparazione

1. 1

   Beat the Swerve and butter together in a mixer on medium speed until smooth and fully combined, scraping down the sides as needed. Beat in the eggs, one at a time. Beat in the vanilla.

2. 2

   In a mixing bowl, whisk together the almond flour, baking soda, and salt. Turn the mixer to low and gradually add the almond flour mixture to the butter mixture. Using a rubber spatula, make sure the batter is fully mixed. Stir in the chocolate. Refrigerate the dough for 30 minutes.

3. 3

   Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.

4. 4

   Drop tablespoons of dough onto the prepared sheets, 2-3 inches apart. Bake for 10-13 minutes, rotating the pans halfway through. Let cool on the pans for 10 minutes, then transfer to a wire rack to finish cooling.