Biscotti are twice baked cookies, or biscuits, originating from Italy. They are crunchy and dry, usually served with coffee. What’s interesting is that the word itself – biscotti – comes from a latin word – biscoctus – meaning baked twice. This cooking technique was used for certain baked goods in order to preserve them for a longer period of time. And these gluten-free chocolate biscotti are just that – dry, crisp cookies that can be stored in an airtight container for a long time and taste amazing dipped in coffee, hot cocoa, warm milk or tea.

What’s amazing about these gluten free chocolate biscotti is that you can make countless combinations once you find a basic dough that works easily and tastes good – this is done by adding chopped nuts or dried fruits. This particular recipe is also gluten-free which makes the biscotti slightly drier and a bit crumbly, but they are delicious nonetheless. Starting from a chocolate based dough, I added almond slices as that was what I had on hand, but pistachio or candied almond peel would have been a great addition as well.

{Gluten Free Chocolate Biscotti}

 

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Author: Olguta - Pastry Workshop

Ingredients:

• 280g gluten-free flour blend
• 50g cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon cinnamon powder
• 30g almond slices
• 115g butter, melted
• 140g agave syrup
• 1 small banana, mashed
• 2 eggs
• ½ teaspoon vanilla extract

Directions:

1. Pre-heat your oven to 350F - 180C and line a large baking tray with baking paper.
2. Mix all the dry ingredients in a bowl and the wet ingredients in a different bowl.
3. Combine the two mixtures and give it a quick mix to form a dough.
4. Transfer the dough on your baking tray and shape it into a log, adding additional flour to help you shape it if needed.
5. Bake for 30 minutes then remove from the oven and allow it to cool for 10 minutes.
6. Using a sharp knife, cut into 1-1,5cm thick slices and place them all with the cut facing up on the same baking tray. Be careful when cutting as these they are fragile and crumbly at this point.
7. Bake for 20 additional minutes until dry.
8. Remove from the oven and let them cool completely before serving.

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ROMANIAN

Mananc Responsabil – Retete gustoase pentru persoanele cu nevoi speciale de alimentatie – O campanie organizata de Alimente Specialesi The Smart Cuisine la care am onoarea sa particip luna aceasta, o campanie bine-venita de altfel in contextul in care am tot mai multe persoane in jurul meu cu diferite afectiuni care necesita un regim alimentar special, de la intoleranta la gluten la diabet. Mai multe detalii despre campanie, obiectivul si mecanismul ei puteti citi pe pagina speciala dedicata #ManancResponsabil.

Biscotti sunt biscuiti cu origini italienesti, uscati, adesea serviti inmuiati in cafea sau ciocolata calda ori lapte. Pentru a obtine textura lor specifica, biscotti sunt copti o data, apoi taiati in felii si copti inca o data. Reteta de azi are ciocolata din plin si felii de migdale, insa nu are gluten si foloseste si sirop de agave care este un indulcitor natural, nerafinat, cu indice glicemic mic si inlocuieste cu succes zaharul. Spre deosebire de biscotti facuti cu faina de grau, acestia sunt usor mai sfaramiciosi, dar deliciosi oricum!

Ingrediente:

• 280g mix de faina fara gluten Dr. Schar
• 50g cacao
• 1 lingurita bicarbonat de sodiu
• 1/2 lingurita praf de copt
• 1/4 lingurita sare
• 1/4 lingurita scortisoara
• 30g felii de migdale
• 115g unt, topit
• 140g sirop de agave
• 1 banana mica, piure
• 2 oua
• 1/2 lingurita extract de vanilie

Mod de preparare:

1. Pre-incalziti cuptorul la 180C si tapetati o tava mare de copt cu hartie de copt.
2. Amestecati ingredientele uscate intr-un bol si cele umede in alt bol.
3. Combinati cele doua amestecuri si formati un aluat omogen.
4. Transferati aluatul in tava pregatita si dati-i forma de sul, folosindu-va de putina faina fara gluten daca e nevoie pentru a nu se lipi de maini.
5. Coaceti pentru 30 minute apoi scoateti din cuptor si lasati sa se racoreasca 10 minute.
6. Taiati in felii groase de 1 – 1,5cm si puneti-le inapoi in tava cu taietura in sus. Manevrati biscuitii cu grija caci sunt destul de fragili.
7. Continuati sa coaceti pentru aproximativ 20 minute pana se usuca.
8. Lasati biscotti sa se raceasca in tava complet si pastrati-i intr-un vas inchis etans. Au fost deliciosi langa o cafea!