I thought I would sneak in one last recipe before Christmas; something that’s really simple and fun to make over the holiday period (when you just must bake, of course…or is that just me?). These little biscotti have a wonderfully satisfying crunch and a great sweet flavour with very, very minimal sugar – I’ve sweetened these with granulated stevia; I like to use Natvia as it’s a brand I’m familiar with and I know that it will turn out well in my baking. They’re perfect biscuits with a steamy cup of coffee or tea while you’re lazing a morning away at home, and when dressed up with a drizzle of chocolate they’re also wonderful as a light dessert when you want to nibble at something sweet.
NB. If you want to try these with something other than stevia e.g. coconut sugar have a play around and let me know how you go; I haven’t tried this recipe using a different sweetener. For coconut sugar, you’re probably going to have to increase the quantity slightly as it’s not as sweet gram-for-gram as stevia.
Easy Gluten-free Chocolate Biscotti
- 200 grams gluten-free flour blend (I like Dove's Farm) (1 1/2 cups)
- 65 grams almond flour/meal (1/2 cup)
- 1/3 cup granulated stevia (I use Nativa)
- 3 tbsp cacao powder
- 1 tsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 100 grams walnuts or nut of choice
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp maple syrup or liquid sweetener of choice
- 1 tbsp almond milk or milk of choice
- Preheat oven to 190 C and line a baking tray with baking paper (or use a cookie sheet). Roughly chop the walnuts and set them aside.
- In a large bowl, sift together the gluten-free flour, cacao and baking powder (so there are no lumps). Then, stir in the stevia, cinnamon, salt and almond flour.
- In a separate bowl, whisk together the two eggs, maple syrup and vanilla extract.
- Make a well in the centre of the dry mix and start to pour in the egg mix, stirring it in with a wooden spoon as you go. Once all of the egg mix is in, add in the chopped walnuts.
- Keep firmly working the ingredients together to form a dough, using a wooden spoon (your fingers might help a little, too). If necessary, add the tablespoon of milk to help bring it together.
- Using lightly floured hands, divide the mixture in half and shape each half in to a wide, flat log about 2.5cm (1 inch) thick. The dough should make 2 logs each between 7-8cm wide and 12-15cm long.
- Place the logs on to the baking tray and bake for 25 minutes or until the logs feel just firm to touch and are starting to darken and crack. Remove from oven and allow to cool for approximately 15 minutes; reduce the oven temperature to 150 C while they're cooling.
- Once cooled, slice the logs slightly on an angle using a serrated knife, at intervals measuring a little less than 1cm. Gently place the biscotti back on to the baking tray (carefully; they will still be soft).
- Bake for another 20 minutes, then remove from the oven and allow to cool completely; the biscotti will harden totally upon cooling. Once cooled, drizzle over a little melted dark chocolate, if you like.