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 Gluten-free 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)
1 tbsp white chia seed meal (I grind my seeds in a coffee grinder or Magic Bullet)
-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
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.
- Let cool. Store on a plate, lightly covered with a clean dry kitchen towel.