I didn’t think much about biscotti since going gluten-free many moons ago. That is until I became friends with Elana , and she let me taste her amazing biscotti. I think she had three different kinds she was working on. They were all phenomenal.
Then the other night after dinner Andy and I got to craving some biscotti. Of course it was late in the evening, and we were short on ingredients. So I decided to create my own version of biscotti using what I had on hand. I’m so glad I did, because we have enjoyed two batches since then, and I have more biscotti baking in sight.
I put a tiny bit of almond extract in the first batch I made. Yum. Then I thought it might be festive to add some nutmeg (I don’t know about you, but I’ve been putting nutmeg in everything lately :-). Also yum.
I’ve had biscotti with hot chocolate and chai so far, but I think biscotti with eggnog is going to be next. Mmm…
Almond & Nutmeg Biscotti
(gluten-free, grain-free, egg-free)
Add to a small bowl:
1/4 cup applesauce with no added sugar
1/8 – 1/4 tsp vanilla liquid stevia (depending on how sweet you want them)
-you may be able to substitute an egg for the applesauce and chia, but I haven’t tested it myself
Mix with electric mixer.
In a separate bowl combine:
1 and 3/4 cups almond meal (I use Bob’s)
2 tbsp arrowroot flour
2 tbsp coconut sugar (which is low glycemic index)
1/2 tsp baking soda
Add whatever flavorings you choose to the correct bowl.
I used 1/2 tsp of ground nutmeg – which I whisked into the bowl of dry ingredients.
I made another batch and used 1/4 tsp almond extract – which I mixed in with the applesauce.
Both flavors were good, and I’m having a hard time choosing a favorite.
Next time I think I might try substituting cocoa powder for about 1/4 cup of the almond flour, and adding some mint extract. I’ll let you know how it goes…
Combine the dry and wet ingredients with an electric mixer until the batter gets all sticky.
Scoop your dough onto unbleached parchment paper.
Flour the top and shape the dough into about an eight by three inch log.
Bake at 300 degrees for about 25 minutes, or until it’s slightly golden.
Remove from the oven and let cool completely (about an hour).
Using a serrated knife, cut the log into slices on the diagonal.
The thinner you slice the biscotti the crunchier it will be. (I prefer mine pretty crunchy so I’m going to slice it thinner next time.)
Lay the cut pieces on unbleached parchment paper.
Bake at 250 degrees for about 15 minutes on each cut side, or to desired brownness.
Store on a plate, lightly covered with a clean dry kitchen towel.
Other questions? See my FAQ page here.