Coconut Macadamia Biscotti + Poor Man’s Mocha | Saturday Links

January 9, 2015

Coconut Macadamia Biscotti + a Poor Man's Mocha | Faring Well | #vegan #glutenfree #recipeCoconut Macadamia Biscotti + a Poor Man's Mocha | Faring Well | #vegan #glutenfree #recipeCoconut Macadamia Biscotti + a Poor Man's Mocha | Faring Well | #vegan #glutenfree #recipeCoconut Macadamia Biscotti + a Poor Man's Mocha | Faring Well | #vegan #glutenfree #recipe

COOKIES FOR BREAKFAST, and you don’t have to feel bad one bit. Ever since I first introduced my homemade version of these breakfast cookies to Scott a few years ago he has been asking when they would grace our kitchen once more. I’ve made three batches in the past week, I think he’s had his fill. This time around, though, I wanted to make them not just vegan, but gluten free, without processed sugar, and sans the palm oil laden vegan butter. NAILED IT. It doesn’t happen often, and there are usually many more failed attempts, so when a home run is hit in my kitchen I allow myself a moment to air high-five my oven and do a little happy dance (which Scott has regrettably captured on video).

This week has been filled with ups and downs, many surrounding an unresolved health issue I’ll be posting more about here when I get the results from the number of tests I’ve been undergoing the past two weeks. When I finally felt capable of eating something outside of my strict diet that keeps my digestive system from turning on me, I decided to treat myself to some new recipes. I started with a big bowl of savory goodness I will hopefully be posting here next week, and like all good things savory, they require something sweet post-consumption. That’s when these little biscotti come in – sweet, buttery, crunchy, melt in your mouth coconut macadamia biscotti. Made with only the best, quality ingredients that won’t cause even the most sensitive of stomach’s like mine to fall into shambles (unless you’re allergic to nuts — then you should probably leave those out), and pleases those with stomaches made of iron that crave only the most decadent foods, Scott.

Speaking of decadence. Ever heard of a poor man’s mocha? I hadn’t until Scott and I visited Julian, California, a year ago last fall to do some apple picking. They served this hot drink in their cafe where you ordered slices of their famous pie. Can you imagine this with pie?! I though it was so brilliant I decided to make a vegan version of the drink at home. Half coffee, half hot chocolate. Brilliant. Easy. Delicious. MAKE IT.

Coconut Macadamia Biscotti + a Poor Man's Mocha | Faring Well | #vegan #glutenfree #recipeCoconut Macadamia Biscotti + a Poor Man's Mocha | Faring Well | #vegan #glutenfree #recipe

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

1 1/2 cups almond flour
1 teaspoon baking powder
pinch of salt
1/4 cup macadamia nuts
1/4 cup dried coconut
1/4 cup maple syrup
2 tablespoons coconut oil solid

Preheat the oven to 350F. Roughly chop the macadamia nuts into small pieces to avoid large chunks breaking up the biscotti when you go to slice it later. If using dried coconut ribbons like I did, roughly chop those as well (if using shredded coconut, their size is fine and you can add them as-is). In a mixing bowl, combine the dry ingredients, chopped macadamias, and coconut. Mix well with a fork, breaking up any clumps in the almond meal. Add the maple syrup and solid coconut oil (if your kitchen is warmer and your coconut oil is a liquid, measure 2 tablespoons of the liquid oil into a small bowl and place in the freezer until set and then proceed). Using a fork, mix the wet into the dry until fully incorporated and you are able to form the dough into a cohesive ball with your hands.

Place the ball of dough on a parchment lined cookie sheet and shape into a rectangle about 4 inches wide, 10 inches long, and 1 inch in thickness. Pat well to make sure there are no cracks. Place in the oven and bake for 18 minutes. The edges should be a golden brown. Remove from the oven, reduce the oven temperature to 325F, and let the biscotti fully cool (about 20 minutes). Using your sharpest of sharp serrated knives, carefully cut the biscotti into 1 inch slices and flip onto their sides. Take it slow to avoid turning your beautiful, fragile biscotti into a crumbly mess. Return to the oven and bake at 325F for an additional 10 minutes. Remove from the oven and let fully cool and harden before serving.

Scott likes to dunk these into his coffee in the morning, I prefer to have mine with a cold glass of almond milk for dessert. Both ways fantastic. Store in a glass container at room temperature to keep crisp, or in a ziplock bag with a half inch opening in the seal. Best if eaten within 5 days.

Poor Man’s Mocha
1/2 cup strongly brewed coffee
1/2 cup plain almond milk
1 tablespoon quality dark chocolate chopped

Chop a tablespoon’s worth of quality dark chocolate (I recommend using 55% so that it is still sweet, any darker and you’ll have a bitter cup’o’joe) and add it to a butter warmer (or small sauce pan) on the stove. Heat on medium-low heat, whisking until chocolate is dissolved and the milk is warmed. Add to your half-filled mug of coffee and you have yourself a poor man’s mocha. However, dunk the above biscotti into this mug and you’ll be feeling quite rich.


The company Scott work’s for had something really exciting happen this week.

Super jazzed by this recipe to get juicing again!

Now following this new blog. So beautiful and inspiring.

Love and support this KickStarter. Her story makes my heart ache.

Hoping to add one of these cutting boards to my collection soon. Love their mission and use of “dead” resources.

Happy weekend!


  • Reply Ksenia @ At the Immigrant's Table January 10, 2015 at 6:44 am

    First off, sending good vibes your way in regards to your health… Not knowing and just suffering is the worst part. And as a fellow foodie who has suffered from stomach problems, I know what it’s like when your body is preventing you from eating what your heart and mind are craving… I hope you will find a path to recovery as soon as possible. Second, I just wanted to say how much I am loving the idea of biscotti made out of almond flour. I feel like they would be less dry and more crumbly than regular biscotti, which is just what I want. Thanks for sharing!

    • Reply Faring Well January 10, 2015 at 8:28 am

      Thank you so much Ksenia, super kind of you and I’m sorry you’ve suffered too! And seriously, almond flour turned my like for biscotti into love, you must try!!

  • Reply molly yeh January 10, 2015 at 7:55 am

    this recipe looks amazing!!! i love biscotti but have never made a vegan one. and macadamia = <3!!!

    feel better soon, dear!

    • Reply Faring Well January 10, 2015 at 8:26 am

      Eeee thank you so much, Molly! You have got to try it sometime, I promise it won’t disappoint!
      (YES, macadamia = <3 <3 <3)

      And thank you -- I hope so!

  • Reply dorota @ plants on the plate January 10, 2015 at 10:10 am

    i hope you get some answers regarding your health soon!

    ah i still have to make something from here, i don’t know why i never manage, all the things you post look divine. i don’t know how these could remain uneaten for longer than 1 day!

    best, d.

    • Reply Faring Well January 10, 2015 at 10:24 am

      Thanks so much, me too!

      I understand, there are so many tasty recipes out there its so hard to choose! And truth be told this batch only lasted 1 day in our house, it helps the batch isn’t too large otherwise we might have overdosed ;)

  • Reply Sherrie January 10, 2015 at 11:17 am

    Jessie I hope you are on your way to well soon, sending you some healing vibes!! Thanks for including my little juice recipe in your links. You’re the best, xo.

    • Reply Faring Well January 11, 2015 at 7:18 am

      Thanks so much, Sherrie, I hope so too. And of course! I am absolutely in love with your grapefruit + beet combo. Thanks for the inspiration! Hope you’re getting settled into your new digs well. Excited to follow you now in St. Louis <3

  • Reply Mariela January 10, 2015 at 11:22 am

    Thanks to The First Mess I landed here, and let me tell you, I am so happy I did. These recipes and photos are just delightful, beautiful, and inspiring.

    2014 was a challenging (digestive) health year for me. after tons of tests and lots of theories that revolve around health, the best advice I could give to anyone is to listen to your body above anything or anyone else. It wasn’t until I started focusing on the foods that made me (and not anyone else) feel better, that I finally started cracking the mystery to what was making me sick.

    I hope you get better soon, and hang in there! Keep up the delicious work :)

    • Reply Faring Well January 11, 2015 at 7:22 am

      Wow, thank you Mariela! Really appreciate the kind words and encouragement.

      I agree about listening to your body, and thought that I had the past few years and was doing okay – but things took a turn for the worse about 3 months ago so I am hoping to get some results (*crossing fingers*).

      So so glad you came across my blog (thanks Laura!) and am beyond stoked that you love it so. Thank you again for following along and writing me, hope you are having a lovely weekend! Best – Jessie

  • Reply Caitlin January 11, 2015 at 5:54 am

    health problems are so scary, especially when we don’t know what is causing them. i hope you find the answers very soon. sending positive vibes your way.

    also, these biscotti look amazing and i am shocked by the super short ingredient list. you’re amazing. also amazing- the poor man’s mocha.

    • Reply Faring Well January 11, 2015 at 7:25 am

      Thank you, Caitlin, I hope so too! Really appreciate your kind words – and your love for this recipe <3. And I know right? (the mocha) so simple and delicious. win win. :)

  • Reply Trish @ Well Worn Fork January 11, 2015 at 4:26 pm

    Okay. You’ve convinced me. Cookies are breakfast food.

    • Reply Faring Well January 12, 2015 at 11:18 am

      There was convincing needed?! (haha) ;)

  • Reply Kathryn January 12, 2015 at 2:25 am

    I am a big fan of cookies for breakfast (in fact, that’s the main reason I make cookies in the first place) so I can’t wait to give these a try! Sending lots of healthy vibes your way; I hope the tests give you some answers and a way forward.

    • Reply Faring Well January 12, 2015 at 11:19 am

      Thank you so much, Kathryn, I hope the tests do too! Really appreciate it. And I know right?! Cookies are great for dessert and all, but waking up to a tub full of them to snack on for breakfast as well is where it is AT. Hope you give these a try and love them!

  • Reply Amanda Paa January 13, 2015 at 9:25 am

    Sorry to hear things with your health are causing a few bumps. I totally feel where you’re at, I have several tests that I’m waiting for results from, dealing with issues that started in May… ugh. I just want to feel better and I’m sure you do too. Sometimes its hard to put on the happy face that everything is okay. Hang in there, and lots of love. xo

    • Reply Faring Well January 13, 2015 at 3:40 pm

      I’m so sorry to hear you’ve been struggling through this too Amanda! I totally feel you. Hoping for clarity regarding these issues for both of us. Gotta have faith. Thanks for your encouraging words! <3

  • Reply renee (will frolic for food) January 23, 2015 at 2:21 pm

    WHAT?! I must have subconsciously absorbed a deep desire to eat biscotti from your insta feed because I’m craving it like crazy. Can’t wait to make these gf bad boys!

    • Reply Faring Well January 24, 2015 at 7:45 am

      I can second those cravings! Hope you get to make these — one of my FAVORITES!! <3

  • Reply Ana August 9, 2015 at 1:18 pm

    I’m, as I type this, trying to make this as I am a sucker for biscotti but I can’t seem to get the mixture to form into a ball. It has a Sandy texture, not manageable at all. Help!!

    • Reply Faring Well August 10, 2015 at 7:33 am

      Usually that just means the ratio of dry to wet is a bit off – add a little more maple + coconut oil (by the teaspoon) until it comes to gather :)

    • Reply Julie November 12, 2015 at 3:42 am

      Mine was missing a binder too. I added a flax egg. They are in my oven now.

      • Reply Faring Well November 12, 2015 at 7:12 am

        That’s so strange – mine has always cooked up perfectly without it! Glad you were able to make yours the way you needed to though – flax egg is always a great option! Hope they still turned out yummy <3

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