I’ve never made biscotti before so I’m not sure why I decided to make my first attempt gluten free but I think it actually made them better because they were full of almond flavor the way biscotti should be. While gluten free baking can be expensive, if you make your own almond flour, it doesn’t have to be. You can cut down on costs even more by buying almonds with their skins on and blanching them yourself which takes a little time but is really very easy. You do this by boiling water and letting the almonds soak in the hot water for 1 minute and no more, drain them, and then rinse them in extremely cold water, the almonds will then pop right out of their skins.
Blanching almonds
To make the almond flour, all you have to do is make sure they’re dried out and grind them in a food processor until they are a little finer than sand but no more because then you will have almond butter which is delicious but not useful for this recipe. You will need about 2 cups of almonds to make enough flour for these cookies.
2 cups of almonds to make almond flour or 1 3/4 cups of almond flour
1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
4 1/2 tablespoons of Ener-g egg replacer mixed with 6 tablespoons of water
4 tablespoons canola oil
2 teaspoons vanilla extract
2 tablespoons corn starch
1 cup of semi sweet chocolate ch1. Preheat oven to 350 degrees. Mix all dry ingredients except for corn starch2. Mix together the wet ingredients besides 1 tablespoon of oil in to a separate bowl and then combine with dry ingredients.
1. Preheat oven to 350 degrees. Mix all the dry ingredients except for corn starch.
2. Mix all the wet ingredients save for 1 tablespoon of olive oil in a separate bowl until smooth. Combine wet and dry ingredients.
3. Add the corn starch.
4. Pour into 2 bread pans.
5. Bake for 25-30 minutes.
6. Lower oven to 300 degrees and allow cookies to cool completely. Turn over onto sheets and then flip over each sheet of dough so that the bottom is on the bottom of the cookie sheet. Then slice into one inch strips (horizontally) and space them apart so that they are not touching.
8. Return to the oven and bake for 15 more minutes.
9. In the meantime, melt the chocolate with the tablespoon of oil and when the cookies are out of the oven, drizzle with the chocolate (I used a measuring cup with a spout).
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