Looking for a little sweet tooth satisfaction without grains, gluten, dairy, or refined sugar? Check out the recipe I created for my friend here over at Unsweetened Elizabeth. They are, in one of my taste-tester's words: "just amazing".
I don't know about you, but I love a good biscotti in the morning with my coffee. (AKA a legit reason to eat dessert for breakfast. The Italians know where its at.) I find this especially luxurious on weekend mornings, and sometimes I'll wake up earlier than I have to during the week to ensure I can enjoy some morning coffee bliss before the start of my inevitably chaotic day. I've especially enjoyed my coffee these past couple weeks with visitors from out of town, cherry blossoms in full bloom, and sunshine streaming in through the windows:
I realized a little bit ago that the biscotti I have had over the last few months was me actually veering off of Paleo, and there really wasn't a reason as to why. After a few test batches (and some sticky, messy Paleo failures) I created this Paleo biscotti recipe, and in my taste-tester's words: "I never woulda guessed":
Paleo Dark Chocolate Speckled Biscotti
Makes 4 medium sized loaves of biscotti
- 1 cup coconut sugar
- 1 cup butter
- 4 eggs
- 1 tbsp vanilla
- 1 1/2 cups Almond flour
- 1 1/4 cups Cashew flour
- 4 tbsp Coconut flour
- 2 cups rice flour
- 2/3 cup chopped dark chocolate
- Cream butter, vanilla, and eggs together until just mixed. Add coconut sugar and beat again until blended.
- Add in almond flour and cashew flour, alternating flour types in 1/4 cup intervals while still mixing.
- Add coconut flour, one tablespoon at a time. Make sure that the coconut flour is well incorporated.
- Add rice flour and mix well.
- Add in chocolate and mix until incorporated.
- Divide batter into 4 equal sections.
- Spray a baking sheet with olive-oil or coconut-oil spray. Form each dough portion into a loaf on the pan and press down to ensure that all loaves are are 3 inches thick and about 7 inches long. You probably will need two pans.
- Bake loaves at 350 for 40 minutes.
- Remove biscotti from oven, lower oven temperature to 200 degrees, and let biscotti cool for about 10 minutes.
- Once slightly cooled, very carefully slice biscotti into 2 inch sections. Then slightly separate pieces by creating a few centimeters of breathing room between each piece.
- Place biscotti back in oven on middle rack and bake at 200 degrees for 1 hour.
- Remove and enjoy with coffee!
*Note: This recipe makes an enormous amount of biscotti. If you're like me, an enormous quantity is perfect to have on hand. If not, set some of the batter aside and freeze it in an airtight container and thaw when you're ready to bake it. (Or I can imagine that you can just halve the recipe.)
** Baking for so long on a low heat dries the biscotti, making sure that it becomes very crisp. If you do not want dry biscotti, just shorten the second baking time a bit.
***Since this recipe uses white rice flour, the rice in this biscotti will count as a starch (not a grain!). Make sure to take note of this, especially if you are following a strict Paleo diet.