Gluten-Free Chocolate Biscotti

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I was both honored and slightly frightened when Shauna (Gluten-Free Girl) asked me to bake a Gluten-Free Thanksgiving recipe. I’ve made a few gluten-free items before but they were completely flour-free. This time I wanted to challenge myself and have fun playing with completely new-to-me flours. I love a good challenge.

Now I understand that you may be confused as to why I chose Biscotti as a Thanksgiving baked good. Well, it may be partially because I happen to be craving Biscotti but also I do think that it is the perfect light breakfast or tea time snack to have when a rather large meal in eminent.

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As I mentioned in my last post I don’t do much of the cooking on Thanksgiving. My mom takes care of the bird, my aunts bring the appetizers, others take care of the sides and my Grandma is the pie lady. Not even I can compete with Grandma’s pumpkin pie. It’s the same every year. Perfect.

But what I can bring is a little sweet snack for the busy cooks. And now so can you.

My husband was leery of my biscotti. Not because of its gluten-freeness but because he’s not a fan of the brick-like qualities of many biscotti. Hard to bite unless you let it soak in your coffee leaving you with gloopy biscotti sludge at the end of your cup. Not all bad but not always ideal.

So after biting into my biscotti his once timid and frightened face brightened as the texture was pleasantly softer than most while still maintaining the likable sturdiness associated with this Italian treat.

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There was a nice crunch from the coarsely ground almonds that made up the almond flour. The cocoa powder gave a pleasant richness while not being too sweet. Really the perfect accompaniment to a good cup of coffee while taking a brief break from all the joyous cooking. And if you are planning ahead this would also make a lovely little Christmas gift along with some coffee beans perhaps.

Gluten-Free Chocolate Biscotti

1/2 cup almond flour*

1/4 cup sorghum flour

1/4 cup cocoa powder

1/4 cup potato starch

1/4 cup brown rice flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt (I use kosher, use 1/4 t. if use regular fine salt)

1/2 cup (1 stick) butter, softened

3/4 cup dark brown sugar

2 large eggs

1/2 cup dried cranberries

1/2 cup mini white chocolate chips

Pre-heat oven to 350*. Prepare a baking sheet with parchment paper.

Combine flours, cocoa powder, baking powder, xanthan gum and salt. Whisk. In the bowl of a stand mixer or with a large bowl with a hand mixer, cream the butter and brown sugar until light and fluffy, about 5 minutes on medium. Scrape down the bowl. Add the eggs, one at a time. Mix to combine then scrape down the bowl with a spatula.

On low speed, carefully add the dry ingredients. When almost all mixed add the dried cranberries and white chocolate chips. Mix to combine. Remove from the mixer and use a spatula to make sure all the ingredients are incorporate. The dough will be very wet.

Dump the dough on the baking sheet and form into a “log”.  About 6 inches wide, 12 inches long and 1 inch thick. Bake in the middle of the oven for 20-25 minutes. Until it is mostly firm with a bit of softness or give in the center. Remove from the oven and let cool completely.

Carefully transfer the log to a cutting board and cut, using a serrated knife, in bias strips about 1 inch wide. Carefully (they are quite fragile) place biscotti back on the baking sheet with the cut side facing up.

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Bake for another 15 minutes until crispy. They will crisp fully once cooled.

Let cool completely before serving.

Makes about 1 dozen biscotti. Keep in an airtight container for up to one week.

*I used about 3/4 sliced almonds. I toasted them until golden. When they cooled I ground them in a food processor until fairly fine. I didn’t sieve it because I wanted some nice almond texture.

And as I’ve said before please check out Shauna and Danny’s book, Gluten-Free Girl and the Chef, it’s a delight for the eyes and mouth. Even if you do eat gluten you will love this book. The recipes are classic, inventive and drool-inducing.

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Shauna and Danny have organized a virtual Thanksgiving feast this year. Be sure to check out all the delicious posts in the round-up and join in the fun to win some incredible prizes. Check out Gluten-Free Girl and the Chef for all the info.

And be sure to have a peak at all the other participants.

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“it tastes like Almond Roca” candy

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I will be attending three Thanksgiving dinners this year. I will be wearing stretchy pants at each meal (and probably a cute little dress to cover up the fact that I’m wearing stretchy pants).

It may surprise you to know that I don’t do a lot of cooking on Thanksgiving. It’s not that I don’t want to it’s just that I have so many wonderful cooks in my life that equally enjoy preparing a Thanksgiving feast. Who am I to spoil their fun?

So instead I thought I’d bring the cooks a gift in the form of candy. While they’re mashing the potatoes and basting the bird they’ll need a bit of sustenance in the form of toffee and chocolate.

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I found this recipe for “Mock Almond Crunch” in a candy making book from the 70’s with pieces of pastel nougat and divinity adorning the cover. Candy making can be an intimidating business, with it’s thermometers, pots of molten bubbling sugar and the continuous fear of crystallization. The scariest part about this recipe is having these candies lying around the house and resisting the urge to eat every piece.

The season of Holiday parties and gatherings is upon us. I like to keep simple, homemade gifts like these on hand for a thoughtful hostess gift. This batch makes plenty so whatever I don’t give right away I have stashed in an airtight bag in the freezer. That way I have a gift at the ready and out of sight out of mind – which means I won’t be eating candy all day long (in theory).

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Mock Almond Crunch

adapted from “Homemade Candy from the food editors of Farm Journal”

8 whole graham crackers

1/2 cup sliced almonds, toasted

3/4 cup dark brown sugar

1/2 cup + 2 T butter

1/4 teaspoon Fleur de Sel, Maldon, Vanilla salt – or some other fine finishing salt

3/4 cup bittersweet chocolate chips (Ghirardelli 60%)

Lightly butter a 10×10 baking dish. Pre-heat your oven to 325*.

Arrange the graham crackers on the bottom of the dish and sprinkle the toasted almonds on top. Set aside.

In a medium sauce pan melt the butter and brown sugar and boil for 3 minutes. Pour sugar mixture over the crackers and almonds in a thin even layer. Sprinkle with salt.

Place dish in the oven and bake for 10-12 minutes or until the toffee layer is bubbling all over.

Remove from the oven. When the bubbles have subsided sprinkle on the chocolate chips and let the residual heat melt them. With an offset spatula smooth the chocolate layer over the entire surface.

While still warm score the candy with a sharp knife cutting them into your desired shape and size.

Place in the freezer for 10 minutes to set the chocolate. Remove from pan and cut along the scored markings.

Serve immediately or can be sealed in an airtight container for up to one week. Can also be frozen for up to one month.


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