Sunday, November 6, 2016

Zen and art of Biscotti

(approx. 1 wet to 2 dry)
  • Pastry or other low gluten (but it needs some to help hold it together) flour like Almond or Coconut flour.
  • Dark Cocoa powder { I never measure!}
  • Arrow root powder and/or ground flax seed. Or egg (for binding)
  • Baking powder
  • Oil (coconut oil makes it feel like chocolate!)
  • Sweetener (to taste) I use several eye dropper fulls of Stevia!
  • Almond and Vanilla extracts, maple? And Licorice powder is good.
  • Milk or Water HOT! {Just enough for a stiff dough}

Mix the dry ingredients, then add melted oils. Then the hot water so the coconut oil does not congeal and finally egg after the thick dough is cool enough to keep the egg from instantly cooking.

Spread about ½ inch thick on baking pan.
Bake about 30min until the outside is looking tough enough to cut, cool until firm. Slice with steak knife, and re-bake until dry and hard.

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