A friend and former client sent me her mom's beloved biscotti. She wanted the recipe "healthified," and I definitely wanted to give it a shot. Find upgraded ingredients below for a recipe that is more blood sugar balancing than the original. This version is also free from gluten, dairy, refined sugar.

Hazelnut Chocolate Biscotti

3 ½ cup hazelnut flour (could also use almond flour, but love the taste that the hazelnut brings to the table)
½ cup arrowroot powder
3 eggs, beaten
2 tablespoons coconut sugar
1 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup ghee, softened
1 teaspoon vanilla
½ teaspoon apple cider vinegar
¼ cup dairy-free chocolate chips
¼ cup sliced almonds or chopped walnuts

In a large mixing bowl or stand-up mixer, add hazelnut flour, arrowroot powder, baking powder, baking soda, salt, coconut sugar. Sift to combine

In a separate medium bowl, add eggs, vanilla, and apple cider vinegar. Whisk. Add ghee and whisk vigorously with a fork (it won’t blend all the way). Incorporate wet ingredients into flour mixture and beat until dough is formed. Fold in chocolate chips and walnuts. Form dough into a large ball and wrap in plastic wrap. Place in refrigerator for at least 2 hours or overnight

Pre-heat oven to 325 degrees. Line two baking sheets with parchment paper.

Remove the ball of dough from plastic wrap and flatten slightly with hands (until about 2 inches thick). Use a large knife to divide in half. Slice lengthwise, ½ inch apart to form wedges. Place on baking sheet.

Bake 18 mins. Remove from oven and flip. Turn baking sheets and cook another 12-15 more minutes until golden brown and crisp. Transfer to wire rack and allow to completely cool