Chocolate, coconut, and almonds – you really can’t go wrong. And in a crunchy and decadent biscotti? Happiness ensues.
I made this same biscotti years ago, before I knew I had problems with gluten. I’ve wanted to make it again for ages, so FINALLY got around to doing it. I haven’t eaten much biscotti in my day, although I did fall victim of its charm when I was living in New York City. The little coffee shops always made such unique and fun combinations. Plus, isn’t there something regal about a biscotti? There seems a world of difference between “yeah sure, I guess I’ll have a cookie too” and “why yes, a biscotti would be a lovely compliment to my hot beverage.” And that is probably why I don’t make it very often… I’m more of a cookie kind of gal and am happy to forego the ‘posh’ side of life. Good thing this recipe has a little of both!
Gluten Free Christmas: Almond Joy Biscotti
2 tbsp softened butter
1/3 cup sugar in the raw
1 tsp almond extract
1 tsp vanilla extract
1 egg, plus 1 egg white
1 cup Pamela’s Baking and Pancake Mix
1/4 cup chopped almonds
1/2 cup shredded coconut
1/2 cup chocolate chips
Preheat the oven to 325°. In a medium mixing bowl, combine butter and sugar with a hand mixer. Beat in extracts with the egg and egg white. Once thoroughly blended (30 secs at least), add the baking mix, almonds, coconut, and chocolate chips.
Over a cookie sheet with aluminum foil or parchment paper, then form a 3-inch wide ‘log’ that is the length of the cookie sheet, or close to it. Try and keep the batter at least 2″ from the sides, as the batter will rise slightly and you need to leave enough room for it to do so. Bake for 35 minutes, remove, and turn the oven down to 300°. Let the oven and the biscotti cool for about 15 minutes. Once cooled, use a serrated knife to carefully cut 1/2-1″ slices. Lay the pieces on their sides and re-bake for 25 minutes at 300°. For the best texture and traditional biscotti effect, make sure to let them cool for 30 minutes or more before enjoying.
I highly recommend dunking these in piking hot hot-chocolate.
~Aubree Cherie Davis
This recipe is linked to Meatless Monday, Just Another Meatless Monday, Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Gluten Free Wednesday, Real Food Wednesday, Full Plate Thursday, I’m Lovin’ it Friday, Friday Favorites, Food on Friday, Fight Back Fridays, Foodie Friday, Frugal Friday, and Fresh Bites Friday.