Almond Peppermint Biscotti & Hot Dark Chocolate

Hot Dark Chocolate

Another classic comfort, hot chocolate, is also something that goes back to childhood for many of us. There was nothing like coming home after a foray, or play, outside on a freezing day, turning on the kettle and ripping open one of the ‘just add water’ packets. This hot chocolate is a lot more refined. You could say it’s the adult version of that nostalgia. Still very quick to make, though!

INGREDIENTS

• 1 tbsp. + 1tsp. cocoa powder
• Pinch of sea salt
• Dash of cinnamon
• 1 tsp. maple syrup
• 1/4 c. coconut milk
• 1 c. milk of choice
• Optional: mini marshmallows 

Add all ingredients into a small pot and stir until completely smooth. Once hot enough for you, (no need to bring to a boil), pour into a mug. If desired, garnish with a few marshmallows.

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Almond Peppermint Biscotti

Biscotti is perfectly shaped to be dipped into any hot beverage of choice, yet with peppermint and chocolate being such a heavenly combo, this particular biscotti was made for hot chocolate. This ‘twice-baked’ sliced bread has a much, much older history in its homeland of Italy than cocoa or coffee does, though, as it dates back to ancient Rome, while both coffee and cocoa were not introduced until the 16th century. Before that, its pairing was with wine.

INGREDIENTS

• 1 3/4 c. almond flour
• 1/2 c. coconut sugar
• 1 large egg
• 1 tbsp. coconut oil
• 1/4 tsp sea salt
• 1 tsp baking soda
• 1/4 c. sliced almonds
• 1/2 tsp. peppermint flavour

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Line a cookie sheet with parchment.
3. In a large bowl, combine all the dry ingredients. When that is well blended, add in all remaining ingredients except the sliced almonds. Once a thick dough is formed, fold in the almonds. Pick up the dough in your hands and give it a roll until it is very smooth, then evenly flatten it on the cookie sheet to about 9 by 4 by 0.5 inches.
4. Bake for about 18 minutes. Let cool for about 30 minutes before transferring to the fridge to cool for another 20 minutes.
5. Once cool, slice the loaf into about 1-cm wide pieces. Preheat the oven to 250°F. Lay the slices back onto the cookie sheet and bake for another 20-25 minutes.

These keep well for 1.5 weeks in the fridge.