First – Jules of Jules Gluten Free is giving free copies of her e-book, Bread Baking 101. Just click here and enter the code breadbook at checkout to get your free copy. You’ll get an e-mail telling you how to download your copy.
We’re in the middle of a kitchen remodel, which is maddening. Not only is my kitchen spread all over the house, but I have no idea what to do with myself if I can’t cook. The countertops are much darker than I thought they would be. So, we’re starting all over with tile and backsplash selection and the schedule is pushed back once again. My poor dogs are stressed out and, as much as I hate to admit it, so am I. There’s a knot in my back that won’t go away and I didn’t sleep last night.
I’ve never been good with chaos or change, though, and when things get a little crazy my perfectionism kicks in. I started looking for every flaw in the middle of the night last night – and when I look for flaws I find them. I have to start looking for what’s right.
Our contractor is wonderful so that’s a blessing. I’m grateful for the means to actually make the kitchen beautiful and for my husband who is so supportive. The best part, though, is that I can’t wait to make biscotti on my new, smooth countertop. It’s the perfect surface for dough.
Biscotti, a crunchy gourmet cookie, is one of those recipes that every gluten-free, sugar-free cook should know how to make. There’s no need to worry about it being moist and tender. And, these versatile, elegant treats keep much longer than most gluten-free, sugar-free baked goods.
I wanted to give you a basic dough recipe that you could jazz up with any of your favorite flavors. To do this, just substitute anything you want for the figs, walnuts, and cacao nibs. I love using cacao nibs because they infuse the dough with chocolate essence and don’t add any sugar. Combined with sweet figs and rich, toasted walnuts – divine!
Some flavor suggestions:
- Almonds and anise seed with a little lemon juice or chocolate chips
- Dip them in melted chocolate
- Lemon Poppy Seed
- Orange Walnut
The most important thing to note when making these cookies is that you need to heat the agave and water to steaming, but not boiling, before adding it to your eggs and butter. This will eliminate any gritty mouth feel.
Best of all, it’s biscotti is so simple. Everyone will think you’re brilliant in the kitchen.
If you love chocolate, stop by and try Sophie’s Mexican Chocolate Biscotti at Flour Arrangements. You can find more food inspiration at: Food on Friday at Ann Kroeker’s, Amy’s Finer Things Friday, Foodie Friday at Designs by Gollum, The Grocery Cart Challenge Recipe Swap, and Friday Feasts at Momtrends.
Update 10/2/09 – This post has been linked to Foodie Fix at The WHOLE Gang.
Serves: Makes about 45 cookies
- 3 large eggs
- 2 tablespoons unsalted butter, at room temperature
- ½ cup agave nectar
- ½ cup water
- 4½ cups All Purpose Gluten-Free Flour Blend, plus up to ½ cup extra
- ½ teaspoon salt
- ¾ teaspoon gluten-free baking soda
- 1 cup dried calimyrna figs, stemmed and sliced
- ¾ cup walnuts, toasted (find out how to toast walnuts here)
- 3 tablespoons raw cacao nibs
- Preheat oven to 375°. Cream eggs and butter. Put agave and water in a microwave safe container and heat until steaming but not boiling. Slowly add agave and water to egg and butter mixture and mix until thoroughly incorporated.
- Sift gluten-free flour mix, salt, and baking soda. Add all at once. Stir until combined. You’ll know that the dough is ready when the majority of it has formed one mass. You want the dough to be dry enough to handle but not so dry that it’s really stiff. Use some of the extra flour if necessary.
- Once dough is mixed, remove dough from mixing bowl and place onto a floured surface. Add figs, walnuts, and cacao nibs. Knead until they’re distributed throughout the dough.
- Divide into 3 balls of equal size. Form each ball into a log, then press dough down until it’s 3 inches wide and 10-12 inches long. The dough log should be curved, slightly thicker in the middle than around the edges.
- Place dough onto parchment lined baking sheet. Bake for 20 minutes or until golden brown.
- Remove from oven and reduce oven heat to 275°. Let biscotti cool on wire racks for 10 minutes, until you can handle it. Slice biscotti log at a 45° angle into ¼ - ½ inch slices, depending on how thick you like your cookies. (I like them thin!) Lay slices flat on the parchment paper and return to oven for 20 minutes or until golden brown. Flip biscotti and bake for another 20-25 minutes, until golden brown and cookie is dry on both sides. Let cookies cool on wire baking racks and store in an air-tight container.