Bonnie’s Chocolate, Cherry, Almond Biscotti

This is the second year my friend Bonnie has come over during the holidays to bake these delicious biscotti.  Feel free to use whatever type of flour and sugar you like.


1 cup oat flour
1 cup spelt flour
2/3 cup cocoa powder
1 t. baking soda
¼ t. salt
½ cup coconut sugar
½ cup raw sugar
6 t. Ener-G egg replacer
8 T. water
1 t. pure vanilla extract
1 T. decaffeinated coffee granules
1 cup dried cherries
1 package Enjoy Life Brand dairy free chocolate chips
2/3 cup almonds, chopped


Preheat oven to 350 degrees.

Whisk in a small bowl the Ener-G egg replacer and the water. 

In a small cup dissolve coffee granuales with 3 T. water.

In another small bowl place the cherries in the bowl and pour boiling water to just cover all of the fruit.  Let this stand for approximately 3 to 5 minutes.  Drain water from fruit,  keep this water you may need to add to dough later on, set aside.

Combine in mixer bowl the flours, sugars, cocoa powder, baking soda and salt.  Attach the paddle attachment to the mixer.  Note this dough will be very thick and you will need the heavier paddle to mix the dough.  Pour in the egg replacer, coffee and the vanilla extract.

Mix well and then add the cherries, almonds and chocolate chips.  Stir until well blended.  This should be a very thick dough like mixture, if it is too thick you can add one tablespoon at a time, more water from dried fruit.

Line a cookie sheet with parchment paper.  Place dough in center on top of lined cookie sheet.  Sprinkle the top of dough with some extra flour and shape into a flat log, the length of the cookie sheet. 

Brush the top of the log lightly with water and sprinkle with some extra sugar. 

Bake for 30 to 35 minutes until log feels pretty firm and toothpick comes out clean.  Remove from oven and allow log to cool for 15 minutes.

Cut the log into 1” slices.  Cover cookie sheet with wire racks.  Place slices on top of wire racks and return to oven and bake for 15 to 20 minutes until the logs feel well toasted.  Be careful not to burn the chocolate, keep a close eye on the logs.  Remove from oven and cool.  Store in an airtight container.