years ago a friend gave me an incredible basic biscotti recipe. i took that recipe and ran with it. after developing multiple flavors, i was lucky enough to sell it to local coffee shops in my college town. for years thereafter it was a go-to recipe for all sorts of occasions. a thank you gift. a holiday cookie swap. a get well soon. a just because.
biscotti was my thing.
it has been over four years now since i have been gluten-free. in all those years i’ve gone without biscotti. until now… finally i was ready to make the jump and try my biscotti recipe in gluten-free form. and i’m thrilled to say… it worked!
the nice thing about my biscotti has always been that it isn’t the kind that could lead to a chipped tooth. you know that other kind. the biscotti that demands being dipped into your latte just so you don’t break your jaw. mine has always had a nice crunch with the slightest bit of chewy in the middle, leaving the dunking optional. this version is just the same.
if you know me, you know this is a good day. and you know to stay tuned for more variations of these lovelies in the future!
1/4 cup coffee drink mix (such as international foods suisse mocha)
1 large egg
2 large egg whites
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate mini-morsels
dark chocolate candy coating morsels
1. Preheat oven to 350`. Combine the ground flax and hot water in a small bowl; stir until a thick slurry forms. Set aside.
2. Combine flour and next 5 ingredients in a medium bowl. Combine egg, egg whites and vanilla in a small bowl. Add egg mixture and flax slurry to flour mixture; stir well (mixture will be very crumbly). Stir in chocolate mini-morsels. Stir until well combined.
3. Pour mixture out onto a lightly-floured surface. Knead until well blended. Shape into a 14- x 4-inch log on a baking sheet coated with cooking spray. Bake at 350` for 30 minutes. Cool on a wire rack for 5 minutes.
4. Remove log to a cutting board and slice into 3/4-inch thick slices with a serrated knife. Return slices to baking sheet; bake 5 minutes. Flip cookies and bake an additional 5 minutes; cool on wire racks.
5. Melt candy morsels in an 11- x 7-inch baking dish. Dip long side of each biscotti cookie in melted chocolate, spreading with a spoon if needed. Allow to dry.
Yield: 1 1/2 dozen.
to see my original, wheat flour recipe, click here.