Brownie Biscotti, Gluten Free and Dairy Free
I recently posted about my Secret Recipe Club assignment where I got to make something from Shelby’s blog, The Life and Loves of Grumpy’s Honeybunch. It was my last Secret Recipe Club assignment as I decided it was time to get out of the club. I love Shelby! So for fun, I made as many recipes from her blog as I could during the month, when for club assignments, you really just need to make one thing from that blog during the month. It was a great month! I linked all the recipes I made from Shelby’s blog in that post, now one by one over the next month or so, I’ll post the recipes as I made them, because for quite a few of the recipes, I changed things to make them gluten free so I could eat them, along with some other changes.
Up first is the brownie biscotti, which is the first recipe I chose to make from her blog. Since biscotti is quite a crispy cookie that most people dip in coffee or tea, I’m not sure why I like it so much, but ever since we made the Lenox Almond Biscotti for Tuesdays With Dorie back in 2008, I have loved biscotti. No dipping necessary. This brownie biscotti could possibly be a new biscotti favorite, I mean, hello—it’s chocolate! I loved the added walnuts because I am in the “nuts in brownies camp”. In this recipes, I changed butter for coconut oil, all purpose flour for gluten free flour and I used organic cane sugar for the sugar, which is still a splurge for me, I plan to try unrefined coconut sugar next time I make this. It will make me feel even less guilty enjoying these.
1/2 cup coconut oil
2/3 cup organic cane sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cup gluten free flour blend (with xanthan gum)
1/3 cup cocoa powder
1/4 teaspoon salt
2 teaspoon baking powder
1/2 cup Enjoy Life mini chocolate chips
1/2 cup chopped walnuts (or pecans)
1 egg yolk, beaten
1 tablespoon water
Preheat oven to 375 degrees. Line baking sheet with parchment paper. In a large bowl, whisk together the coconut oil and sugar until well combined. Whisk in the eggs one at a time, then stir in the vanilla. In a medium sized bowl, combine the gluten free flour, cocoa powder, baking powder and salt. Whisk together. Add the dry ingredients to the creamed mixture and stir together with a spatula until all combined. Mix in the chocolate chips and nuts.
Form dough into either a 12 by 3 inch log or you can do two smaller logs (I divided the dough into two logs about 8 by 2 inches) side by side on baking sheet. Brush with egg yolk/water mixture. Bake for 20 minutes. Cool on baking sheet for 20 minutes. Using a serrated knife, slice the biscotti log into one inch slices. Set them on the baking sheet leaving space in between each one and bake for another 20 minutes or until dry. Cool completely on a wire rack. Store in an airtight container.
I just might have to go run into the kitchen and make these again right now so I can try out the coconut sugar. I’d be doing it for all of you……..