Wednesday, 16 December 2015

recipe: gingerbread biscotti


Truth be told, I'm not one of those hugely Christmassy people. In fact, I usually find any excuse to avoid the crazy awkward extended family shindigs, tinsel and anyone who puts antlers and a red nose on their car (who ARE those people anyway?). The one thing I don't object to, however is baking. My current obsession with baking biscotti shows now signs of slowing, and so I decided to channel an acceptable amount of seasonal joy into this last batch. Turned out, they were pretty damned good! This recipe is gluten free and cane sugar free, but can also be made dairy free if you substitute the chocolate you use and omit the splash of milk to bring the dough together.

Gingerbread Biscotti

1 cup gluten free flour, sifted. Reserve a little extra for dusting.
1 tsp gluten free baking powder
1 generous pinch sea salt
1 1/4 cup coconut sugar
1 x 110g packet of shelled pistachios, roasted and cooled
30g dark chocolate (I used Lindt sea salt caramel chocolate)
A generous pinch of ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp finely grated fresh ginger
1 tsp vanilla extract
1 large egg
A splash of milk (optional, but omit if making this dairy free)

Preheat oven to 180C. 

In a large mixing bowl, combine the flour, baking powder, salt and sugar and combine thoroughly. Add the nuts, chocolate pieces, spices and ginger. In a separate bowl, lightly whisk the egg and vanilla together. Add the wet ingredients to the dry ingredients, using a little milk (if using) to bring it together to form a firm dough. Using the reserved flour if the dough is a little sticky and shape the dough into a log, roughly 4-5cm wide and place it on a lined baking tray. 


Bake for 25 minutes or until the dough is firm but still gives a little when you press it with your finger. Remove from the oven and allow to cool for 5-10 minutes. Then, using a serrated knife, carefully slice the dough into sections - because it’s gluten free flour, it has a tendency to crumble, so don’t go to thin. Place the slices back on the tray and bake for 10-15 minutes or until crisp. 

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