Moon Milk Biscotti Recipes

Spring Into Mother's Day Brunch with These Delicious Moon Milk Biscotti Recipes

These three biscotti recipes are a delicious addition to any spring menu, and they are perfect for a Mother's Day brunch. Infused with Moon Milk adaptogen latte powders, each recipe offers a unique blend of flavors that will satisfy any sweet tooth. Lavender Cardamom Vanilla Biscotti, Cherry Beetroot & Chocolate Biscotti, and Carrot Cake Biscotti are all easy to make and can be stored for up to two weeks in an airtight container. These biscotti treats make a wonderful gift for any mother who enjoys a good cup of coffee or tea and a sweet treat.

Lavender Cardamom Vanilla Biscotti

INGREDIENTS:

• 2 cups flour

• 1 cup sugar

• 1 tsp baking powder

• 1/2 cup white chocolate chips

• 3 eggs (room temperature)

• 2 tbsp softened butter

• 2 tsp vanilla extract

• 1/8 tsp salt

• 2 tbsp Lavender Cardamom Moon Milk powder

INSTRUCTIONS:

1. Mix together the flour, sugar, baking powder, and salt in a bowl and set aside.

2. In another bowl, cream the butter and sugar together, then add the eggs and vanilla extract.

3. Slowly add in the dry ingredients and white chocolate chips, followed by the Lavender Cardamom Moon Milk powder.

4. Divide the dough onto parchment-lined pans and shape into 8"x1/2" thick forms with floured hands.

5. Bake at 350 degrees Fahrenheit for 20-25 minutes.

6. Remove from the oven and let cool, then cut into diagonal slices and arrange on the pan cut side down.

7. Bake again at 325 degrees Fahrenheit for 8 minutes on each side.

8. Drizzle with melted white chocolate and let cool completely.

Cherry Beetroot & Chocolate Biscotti

INGREDIENTS:

• 6 tbsp softened butter

• 1 cup sugar

• 2 eggs

• 1/4 tsp vanilla extract

• 2 1/4 cups flour

• 1/4 cup Cherry Beetroot Moon Milk powder

• 1 tsp baking soda

• 1 tsp salt

• 1/4 cup mini chocolate chips

• 1/4 cup diced dried cherries

INSTRUCTIONS:

1. Mix together the flour, Cherry Beetroot Moon Milk powder, baking soda, salt, mini chocolate chips, and diced dried cherries in a bowl and set aside.

2. In another bowl, cream the butter and sugar together, then add the eggs and vanilla extract.

3. Slowly add in the dry ingredients until well combined.

4. Divide the dough onto parchment-lined pans and shape into 8"x1/2" thick forms with floured hands.

5. Bake at 350 degrees Fahrenheit for 20-25 minutes.

6. Remove from the oven and let cool, then cut into diagonal slices and arrange on the pan cut side down.

7. Bake again at 325 degrees Fahrenheit for 8 minutes on each side.

Carrot Cake Biscotti

INGREDIENTS:

• 1 cup minced carrot

• 1/4 cup raisins

• 1/4 cup diced pecans

• 2 tbsp coconut

• 1 stick (1/2 cup) butter, softened

• 1/2 cup brown sugar

• 1/2 cup sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 1/2 cups flour

• 2 tsp baking powder

• 1 tsp cinnamon

• 1 tbsp Turmeric Moon Milk powder

• 1/4 tsp salt

INSTRUCTIONS:

1. Mince the pecans, carrots, raisins, and coconut together in a food processor.

2. Add the flour, baking powder, cinnamon, Turmeric Moon Milk powder, and salt to the food processor and pulse until well combined.

3. In a mixer, cream the butter and sugars together, then add the eggs and vanilla extract.

4. Mix in the carrot mixture and slowly add in the dry ingredients until well combined.

5. Divide the dough onto parchment-lined pans and bake at 350 degrees Fahrenheit for 20-25 minutes.

6. Cut into diagonal slices and bake again at 325 degrees Fahrenheit for 8 minutes on each side.

7. Drizzle with melted white chocolate and let cool.