Do you remember a while ago I told you that I had tried to make biscotti but they were soft rather than crisp? Well I have been fiddling (stop sniggering at the back) with the recipe and I have cracked it.
No more soft and yielding biscotti. These will make you wonder if you need a trip to the dentist in order to get your teeth sharpened, because how else are you going to bite these, like a good biscotti should.
I jest. They are not that bad.
Or maybe they are.
I’ve just eaten another one. They’re not. But you need to dunk them.
There is a small amount of yield in the very centre, but on the whole . . .
What these biscotti have going for them is the following: they are a gluten-free biscuit you can dunk without it either falling back into your drink as soon as you lift it out or falling into your lap as you try to get it to your mouth (although placing your mouth right next to the mug in order to lessen the distance the biscuit has to travel will avoid this. It’s not attractive though and should not be done when one has company). They are sweetened with honey – so no refined sugar – great for when you have over-dosed on the white stuff over the past couple of months (trying not to mention the ‘C’ word anymore. That’s Christmas, by the way – damn it, you made me say it – not some class A drug, as I realise that sentence may sound). And finally, if you use vegan chocolate chips, guess what? Yep, they are vegan (was trying to think of something witty to say, but I couldn’t. Sorry).
The original attempt used 100% ground almonds, which is why they were so soft. I have used a blend of flours which has reduced this and given them the jaw-breaking factor they need.
Have I put you off making them yet?
Almond, Chocolate and Orange Biscotti
Makes approximately 15
- 100g sweet rice flour (also known as glutinous rice flour)
- 50g ground almonds
- 50g fine or medium cornmeal (polenta)
- 25g corn flour
- 1 tbsp arrowroot
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 40g whole, blanched almonds
- 40g dark chocolate chips (vegan if required)
- Zest of 1 orange
- 110ml clear honey
- 6 tbsp freshly squeezed orange juice
- Pre-heat the oven to 180 celsius / 160 fan / 350 fahrenheit. Line a small baking tray with non-stick paper.
- Mix together the rice flour, ground almonds, cornmeal, corn flour, arrowroot, bicarbonate of soda and salt in a bowl.
- Add the blanched almonds, chocolate chips and orange zest. Stir until distributed as evenly as possible.
- In a separate small bowl mix together the honey and orange juice. Add to the dry ingredients and work with your hands to bring it together into a soft dough.
- Form into a log shape, approximately 25cm (10 inches) long by 5cm (2 inches) wide on the baking tray.
- Bake for 20 – 25 minutes until lightly browned and firm to the touch.
- Leave to cool for 40 minutes to 1 hour.
- Using a serrated knife, carefully cut the log on a diagonal angle into 1cm thick pieces. Arrange them on the baking sheet and return to the oven for 10 minutes. Then turn over and bake for another 10 minutes until browned nicely.
- Allow to cool completely.