If you love coffee (the good dark stuff, no messing around) you probably also love classic biscotti. Never heard of it? Well, biscotti is an Italian cookie that is baked and sliced into a long, thin shape and used to dip into coffee for a delicious accompaniment to your morning and afternoon jolt. It is a very solid, crisp cookie, baked this way so that when you soak it in coffee it still holds its form and becomes the perfect chewing consistency.
Sound good? Well, the issue with biscotti is that it is chock-full of gluten, eggs and sugar. I guess it is similar to the typical cookie in that way. But with these delectable little morsels, I have struggled to find a good enough batter that would hold up when being dunked in coffee, be crunchy and yet chewable, and overall taste good. As you know (if you bake gluten free on the regular basis) it is really difficult to find the right mixture of gluten-free flour in order to make a dough or batter that isn’t crumbly when baked.
But behold. After some experimenting, I have crafted a new biscotti recipe that (while yes, it still has eggs) is gluten and refined sugar free!
By following this simple recipe, you now have the power to create delicious biscotti that is healthy and still tastes as good as the real stuff. Simply change out the extract used and add in a different ingredient in the place of the slivered almonds, and you’ve got yourself endless possibilities when it comes to your coffee time treat!
1 2/3 cup Gluten Free Flour (I use Red Mill)
1/3 cup almond flour
2 tsp baking powder
1/4 cup slivered almonds
1 tsp almond extract
1/2 cup pure honey
**Note – I have tried using flax seed in place of the eggs before, and it honestly does not come out the same. If you’d like the real classic biscotti, I do suggest giving in and using eggs for this! It will be totally worth the sacrifice.
Pre-heat your oven to 355 degrees F.
In a bowl, combine your flours, baking powder and almond slivers. Mix well. Then, making a well in the center of the flour mixture, add in your extract, eggs and honey. Mix together well in the center of the bowl, and then begin to mix all ingredients together. A batter will start to form. The consistency will be thick and sticky, but it won’t ball up like a dough would – so don’t worry!
Next, grease a regular non-stick baking sheet with cooking spray. Pour the batter into two rows on the sheet, and use your hands to form them into log-shapes. Again, the batter is slightly wet still at this point, and will begin to spread out when poured onto the sheet.
Put the baking sheet into the oven for 15 minutes. The bottom of the logs will start to brown slightly, and the batter will rise. The logs will be soft still, but hard enough to cut into long strips – which is what you’ll do next!
After the 15 minutes, take the baking sheet out of the oven. Being careful (as they are still hot) transfer the logs one-by-one to a cutting board and use a long knife to cut into thin strips. Angle the cut so that you get the classic biscotti shape here!
When cutting, be gentle and use a very sharp knife, as being too rough with the cookie will make it crumble at this point (it is not fully cooked yet!)
When the log is cut, place each piece on their sides on the baking sheet again, and drizzle some honey on top of the pieces.
Place the biscotti back into the oven for 10 minutes, and then remove to turn the pieces over before putting it back in for another 10 minutes on the alternate side (you may want to drizzle honey on this side too!)
When the biscotti is finished it will still feel a bit soft in the center, but will be a delightful golden color. Let cool for a good while before eating with your coffee, so that it can harden.