A couple of weeks back I had a real hankering for biscotti………. specifically, chocolate ones. And I wanted them to be rich with the taste of coconut and crunchy with nuts. Not just any old chocolate biscotti……. these needed to fit my very picky criteria.
In the absence of any recipe that would suffice, I set to work creating my own, thinking that gluten free chocolate biscotti would be a cinch! I wish!!! I’m not sure whether I was having a bad day, or lost my touch, but for some reason, they were a real pig to create.
Sure I could make chocolate biscuits and sure, my first couple of attempts were tasty…….. but they lacked the required biscotti ‘crunch’ and ‘snap’ and somehow (to me) tasted a bit bland. Three batches (and a pile of discarded biscotti) later and I finally had what I wanted.
Made with coconut oil, coconut flour and some desiccated coconut, they definitely tick the ‘coconut’ box…….. Full of cocoa and melty chocolate chunks, they are unmistakably ‘chocolate’……… The ground almonds and macadamia nuts provide that craved nutty bite…….. They are twice-baked and then dried in a warm oven slowly and carefully so that they have the characteristic biscotti bite. Tick, tick, tick, tick….. done!
And all those left over biscotti experiments? Whilst some of them ended up in our tummies as we um’d and ah’d over which we liked best…… the rest were put to work creating something new and exciting! Watch this space……..
These crunchy little devils are the perfect accompaniment to a cup of coffee, a good book and a sunny seat in the garden. Enjoy!
Double Chocolate, Coconut & Macadamia Biscotti
- Pre-heat the oven to 170 C/325 F/Gas 3.
- Line two baking sheets with baking paper.
- Weigh and mix together in a medium sized bowl the flours, almonds, xanthan gum, cocoa, baking powder, bicarbonate of soda, and salt, making sure any lumps are completely broken down.
- Cream together the coconut oil and sugars, until light and well combined.
- Add the eggs one at a time and beat thoroughly and then add the vanilla extract and beat.
- Add the flour mix, chocolate chunks, desiccated coconut, crushed macadamia nuts and almond milk and mix well until the ingredients come together to form a kneadable dough. If it feels too dry, add a little more almond milk and knead until smooth.
- Split the dough into three or four equal-sized balls and roll each into a sausage shape, 5 cm/2 inches in diameter.
- Place each on the baking trays, leaving space between each roll of dough. Slightly flatten the top of each sausage using the palm of your hand.
- Bake for 30 minutes and then remove and allow to cool for about 20 minutes.
- Place on a chopping board and cut into slices diagonally about 2 cm/½ inch thick.
- Place each slice back on the baking sheets flat side down, turn the oven down to 150 C/300 F/Gas 2, and bake for a further 20 to 30 minutes until dry. Turn over each slice half way through and keep an eye to ensure they do not burn. If you are concerned, turn the oven down a little further.
- Once you are happy that the biscuits are crisp and dry enough, you can remove from the oven to cool, although I tend to turn the oven off and leave mine in as the oven cools to make sure they dry out as much as possible.