I had an impossible to ignore urge to bake this morning. For some reason, biscotti has been on my mind of late. Perhaps this is due to my inability, in the past, to gain that crisp texture that pairs so perfectly with coffee or tea. Today, however, I have achieved that elusive crunch!
Since I have to be witty and entertaining all day at work, I don’t really feel like “talking” much today. So I will let the recipe do the talking! Have fun!
Mocha Chip Biscotti
– 3/4 cup Sorghum Four
– 1/2 cup Brown Rice Flour
– 1/4 cup Potato Starch
– 1/4 cup Millet Flour
– 4 tablespoons Raw Almonds ground into a meal
– 1 teaspoon Xanthum Gum
– 1/4 teaspoon Baking Powder
– 1/2 teaspoon Sea Salt
– 1/3 cup Carob Powder
– 2 Eggs
– 3/4 cup Sugar
– 2 tablespoons Coconut Oil, liquified
– 1 teaspoon Vanilla Extract
– 3 tablespoons Unsweetened Almond Milk
– 3 tablespoons Strongly Brewed Coffee
– 1/4 cup Tahini
– 1 tablespoon Cinnamon
– 1/2 cup Enjoy Life Dairy Free Mini Chocolate Chips
Preheat oven to 375 degrees.
In a large bowl, combine the dry ingredients.
In a medium bowl, beat together Eggs and Sugar until pale.
Add Oil through Cinnamon and beat until blended.
Stir in the Chocolate Chips.
Add the wet ingredients to the dry ingredients and stir until combined. The mixture will be thick.
Line a baking sheet with foil.
Divide dough in half and, using wet hands, form into two 1/2″ thick logs.
Bake in preheated oven 20 minutes.
Remove biscotti from oven and reduce heat to 350 degrees.
Allow biscotti to rest 6 minutes, then slice into 3/4 to 1″ inch wide cookies. Separate cookies by at least 1/4″ and put back in the oven to continue baking 15-20 minutes, until done.
Allow to cool on a wire baking rack.