Chocolate, Ginger & Almond Biscotti

Chocolate, Ginger & Almond Biscotti 1

Biscotti are one of my favourite styles of biscuit, light, crunchy and flavoursome. The ginger gives a great flavour and a little chewiness, while the almonds give crunch and texture. And you can never go wrong with a drizzle of chocolate, as it compliments these biscuits so well. The name Biscotti means ‘twice baked. As you all know, most gluten free baked goods go stale quickly. However, as these biscuits are baked twice, they are quite happy to sit in an airtight container in the pantry for many days and still taste great.

I love ginger anything, which is why I’ve used two different ginger ingredients in this recipe. I used uncrystallised ginger and, for additional gingery flavour, I also added some ginger syrup. There are so many different flavour combinations you can add to biscotti, with the use of different nuts and dried fruits, chocolate, spices and flavoured extracts. So you can make it as plain or as fancy as you like.

Recipe Update: I have slightly changed the method to this recipe. I used to make one large log of biscotti, but now I divide the dough in two. The other step I have changed is how I bake them for the second time. By placing the par cooked biscotti on a cooling rack before returning them to the oven, ensures even cooking and circulation of hot air around each biscuit.

Chocolate, Ginger & Almond Biscotti 2

Enjoy!

Ingredients
Dry
126g (4.4 ounces or 1 cup plus 2 tablespoons) almond flour/meal
50g (1.8 ounces or ⅓ cup) sorghum flour
44g (1.6 ounces or ⅓ cup) tapioca starch
28g (1.0 ounces or ¼ cup) corn starch
20g (0.7 ounces or 4 tablespoons) cacao powder
½ teaspoon (2.5ml) xanthan gum
¾ teaspoon (3.75ml) baking powder
¼ teaspoon (1.25ml) salt
Wet
60ml (¼ cup) pure maple syrup
39g (1.4 ounces or 3 tablespoons) coconut oil, melted
30ml (2 tablespoons) ginger syrup (I use this brand)
½ teaspoon (2.5ml) pure vanilla extract
1 extra large egg, at room temperature
Stir Through
39g (1.4 ounces or ¼ cup) uncrystallised ginger, finely chopped (I use this brand)
36g (1.3 ounces or a slightly heaped ¼ cup) slivered almonds
Chocolate Drizzle
Approximately 40g (1.4 ounces) dark or dairy free milk chocolate (I use this brand)

Preheat the oven to 160C and line a tray with baking paper/parchment.

Add all the dry ingredients to a food processor and give a quick blitz to combine.

In a jug, whisk together the maple syrup, coconut oil, ginger syrup, vanilla and egg. Pour this into the processor and blitz again, scraping down the sides when necessary, as this mixture is stiff and a bit sticky.

Step 1

Transfer to a bowl and evenly mix through the finely chopped ginger and slivered almonds with a spoon or sturdy spatula.

Step 2

Divided the dough in two. To stop the dough sticking to your hands, lightly wet them with some water. Now roll it into a sausage shape, I find the easiest way to do this is by rolling the dough between my hands and then placing it back on the tray. You will need to have lightly wet hands to flatten and shape the dough. The biscotti will be approximately 18cm long by 9.5cm wide and 1cm thick.

Step 3

Bake for approximately 20 minutes, until it is lightly browned and feels firm to the touch. Remove from oven and let it cool for 1 hour, as allowing it too cool makes it easier to slice.

Step 4

Turn the oven down to 140C. Slice the biscotti into 1½ cm pieces with a sharp, serrated knife at a 45-degree angle.

Step 5

For even cooking and circulation of hot air around each of the biscotti, put a cooling rack on the tray and then place the biscotti on the rack. Return the tray to the oven and bake for approximately 15 minutes, or until they are crisp and cooked through. Immediately transfer the biscuits to a wire rack to cool completely.

Step 6

You can microwave the chocolate until melted or you can melt the chocolate the old fashioned way. Heat some water in a small saucepan and place glass bowl over the top (make sure the base of the bowl doesn’t touch the water). Once the water has boiled, turn it off. Add the chocolate to the bowl and stir frequently until melted. I place a piece of baking paper/parchment underneath the cooling rack to catch any drips from the chocolate.

I like to pipe the chocolate over the biscotti, so I make a paper cone from baking paper/parchment. However, you can also just use a teaspoon to drizzle the chocolate over instead. If you want step-by-step instructions for making a paper cone, click here. Make sure that you remember to hold the notch while you’re adding the chocolate to the cone, so that it doesn’t unravel. With a pair of scissors, snip the tip off the end of the cone and pipe the chocolate in a zigzag motion over the top of each biscotti. You won’t need to to use a lot of pressure to squeeze the paper cone. Once all the biscotti have been drizzled with chocolate, allow them to set. I place them in the refrigerator to speed up the process.

Store them in a single layer in an airtight container.

Step 7

Recipe by: The Gluten & Dairy Free Bakehouse

Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.

Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8

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