12 Days Of Christmas: Gluten Free Biscotti

 

We aren’t sure about you, but at our house, Christmas means deep rooted traditions, excessive amounts of food and loads upon loads of festivities! Our sweets table is always jam packed, so this Christmas we are sharing some of our favourite not so naughty (but just as delicious) dessert recipes! Yum!

Our Christmas day begins the night prior when we accompany mum to midnight mass, but the real celebrations begin the following morning at around 9am when the cooking chaos commences. The house is always full of fantastic smells and noise as we all help get the table ready for our annual 12 o’clock lunch.

On the other hand, the sweets have all been made the day before and are either proudly on display or in the fridge, waiting to be enjoyed. This year we have prepared a handful of our favourites, triple tested them and are bringing them to you – healthy but just as delicious.

First up on our Christmas dessert list, are biscotti! Why pay a small fortune for 5 morsels of goodness when you can make a huge stockpile yourself?

These gluten free biscotti are the perfect addition to your Christmas table. The favour combinations are endless, too, so you can easily swap out almonds for any type of nut or dried fruit you might have on hand. We went with the classic almond biscotti and will share our recipe below.

You will need the following

Biscotti:

  • 3 ½ cup almond meal

  • ½ coconut flour (other gluten free flour)

  • ½ teaspoon baking soda

  • ½ teaspoon vanilla essence

  • ½ cup rice malt syrup

  • 1 whole egg or flax egg

  • ½ cup whole roast almonds

Topping:

  • ½ cup cacao butter

  • ½ cup cacao powder

  • 1 teaspoon vanilla

  • Sweetener to taste

Start off by pre-heating the oven to 175 degrees celsius. Next, add dry ingredients; almond meal, coconut flour and baking soda, into a mixing bowl. Mix to combine and also to ensure the baking soda is clump free. Measure out and heat rice malt in a pan over medium heat. You are only trying to get it to a thin consistency, not boil it! Once runny, add to the almond meal mixture and add the vanilla.

Once combined, mix through the egg**, add the roast almonds whole, and mix through, yes, you read that correctly! The almonds will be cut when crisping up the biscotti.

Prepare a baking tin (we used a loaf pan) by lining it with baking paper. Place dough into pan and cook until lightly golden. Once cooked through and golden, remove from tin and let cool for an hour.

Reheat oven to 175 degrees celsius and slice biscotti into very thin pieces and place onto lined baking tray. Place baking tray into the oven for 25 to 30 minutes, flipping biscotti halfway through. Once they have crisped up, turn the oven off and let them cool with oven door ajar.

Now for the chocolate!

Melt cacao butter over heat with double boiler. Once liquid, remove from heat and whisk through cacao powder until combined. Add vanilla and sweetener to taste. Line baking try or cookie sheet with baking paper and place biscotti flat on top (maximum chocolate coverage!) and drizzle chocolate over the top.

This chocolate will keep at room temperate, but if the weather is a bit warmer, it might be easier preparing and drizzling chocolate just prior to serving or using it as a delicious chocolate dipping sauce!

** You can omit the egg and use a flax egg to turn this into a vegan recipe. We have found the dough sticks together and crips better with an egg.