Decndent and Delicious! These bake up crispy with a deep-chocolate flavor. Feel free to use any nuts you like.
3 tablespoons unsalted butter, room temperature ( I used organic)
1/4 cup pure cane sugar
1/4 cup coconut palm sugar, can use light brown sugar
1 large egg PLUS 1 egg white (1 tablespoon will be for glazing)
1 1/4 teaspoon pure vanilla
1/3 cup dark cocoa powder ( I used Hershey’s)
3/4 cup gluten free flour blend ( I used King Arthur’s 1 to 1)
1/4 cup fine almond flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup dry roasted peanuts, chopped almost fine
2 teaspoons pure sugar for topping
Add butter and both sugars to a large bowl and cream with a wire whisk until light.
Absolutely can use a stand mixer too.
Add 1 egg, mix in. Take 1 tablespoon of egg white and place in a small bowl for the glaze later.
Add the rest of the egg white to the bowl – mix in.
Add the vanilla and cocoa powder and mix in with a rubber spatula.
Add the remaining ingredients: gluten free flour, almond flour, baking soda, baking powder, salt and chopped peanuts.
Mix well with a rubber spatula until all is combined well.
Preheat the oven to 350 degrees.
Add a sheet of parchment paper to a cookie sheet (can use a silat liner.)
Add the dough to the pan and shape it into a long flattened log; 5″ wide X 12″ long.
Shape the dough so the center is raised, and the sides slightly slopped.
Whisk the reserved egg white 30 seconds until frothy. Brush on top of the biscotti dough for a glaze with a pastry brush. Top all over with 2 teaspoons of cane sugar.
When oven is ready – add and cook for about 30 minutes. The top should feel firm and not soft. Remove from the oven and cool for 10 minutes.
Add the biscotti to a cutting board and using a serrated knife, cut even 1/3 inch slices.
Lay the biscotti on the parchment lined cookie sheet and bake again in the oven until very firm and crispy – about 10 minutes.
Cool completely and store in an airtight container.
These are good keepers and makes a great gift too!
They make a fabulous crust for a cheesecake!
See my CATALOG OF WELL TESTED RECIPES HERE:
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes: 18 – 20 biscotti