Biscotti. It’s an important part of Cookie Season. Wouldn’t you say?
It takes a bit of time to make, but it’s simple to put together. The time is because they’re twice-baked. Plus all the cooling in between bakings. Cooling can get on a girl’s nerves. Until that girl remembers: chill out. Go do something else during the cooling.
Twice-baked potatoes are not a favorite of mine (apologies to their fans). They smack of a certain desperation to find a yet another way to make potatoes. Like tots, chips, pancakes, mashed, fries and baked — even hasselback — is not enough ways.
Twice-baked cookies are an entirely different story.
Crispity crunchity, but, oddly, not dry or crumbly. And with lots of flavor. The almond flour means they’re healthy & satisfying (a protein bar!), the cocoa makes them chocolately (a cookie!), and the white chips lend some extra sweetness (chips!). *If you can’t find dairy-free gee eff white chocolate chips, sub in your favorite DF GF chips*
Butterscotch chips sound like a nice choice, too. Up to you. But there’s no butter. No need.
To the dry ingredients, add the eggs, oil and vanilla.
Toss the chips in some cornstarch.
Add the chips to the batter.
Pour into a biscotti pan. Or a rectangular tart pan.
By the way, I love my USA Pans (sponsor) Biscotti Pan (affiliate link in there). It’s not only perfect for biscotti, it’s a great size pan for making dinner rolls, Cornbread, or Bacon Cheddar Biscuits.
Then shake the pan back and forth to even out the batter. And *smack* the pan flat on the counter a couple times to release any air bubbles.
Bake at 350 degrees F. And then cool. Go clean the bathroom. It’s gonna be a few minutes. You could even run an errand, come back and just pick up where you left off.
Once cool, remove from the pan, slice into 12 to 15 pieces.
Place the biscotti about two inches apart on a rimmed baking sheet, and bake at 300 degrees F for another 15 to 20 minutes. Cool again.
|Chocolate Almond Biscotti||
- 1 3/4 cups almond flour
- 1/4 cup natural cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup sugar
- 3 extra-large eggs, at room temperature, lightly beaten
- 3 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 3/4 cup white chocolate chips
- 2 tablespoons corn starch
- Preheat your oven to 350 degrees F.
- In a large bowl, place the almond flour, cocoa powder, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the eggs, oil and vanilla, and mix to combine well. Continue mixing until the batter is smooth (see photo). It will be pourable, and you won’t be able to shape it like you would biscotti made with all-purpose flour.
- In a separate small bowl, combine the chips and corn starch, and toss to combine. Add the chips and corn starch to the batter, and mix until they are evenly distributed throughout. Scrape the dough into a biscotti pan (my USA Pans biscotti pan is 12×5.5×2 inches, and does not need to be greased) or rectangular tart pan of similar size (greased). Shake the pan back and forth until the batter is in an even layer. Smack the flat bottom of the pan on the counter a few times *smack* to release any trapped air bubbles.
- Place the pan in the center of the preheated oven, and bake until relatively firm to the touch, 20 to 25 minutes. It will not be hard. Turn the oven temperature down to 300 degrees F.
- Allow to cool in the pan at least 10 minutes before running a scratch-proof knife or thin spatula along the side of the pan to ensure it will come out. Once almost completely cool, turn out onto a cutting board. Slice in cross-section along the short side of the rectangle into 12 to 15 pieces (see photo). Place the biscotti about 2 inches apart on a rimmed baking sheet, and return to the oven.
- Bake for 15 to 20 minutes, or until relatively crunchy and dried. Remove from the oven and allow to cool completely on the baking sheet.
- Store in an airtight container at room temperature.
You can make your own almond flour by grinding blanched almonds in a food processor until they are finely ground, but be sure to stop short of making almond butter. Finely ground almond flour tends to clump a bit, and is more moist than all-purpose flour.
P.P.S. There will also be more cookies. It’s Cookie Season. Have you heard? Christmas is coming. The goose is getting fat. I’ve never had goose. No thank you.
P.P.P.S. Have you checked the Gluten-Free, Dairy-Free once-a-month customizable cooking menus at Shoestring Sponsor Once A Month Mom? Such planning! Sounds like a great idea for the holiday season. Who has time to make regular workaday dinners every day when it’s Cookie Season?!