By request, gluten-free biscotti! Several emails came in asking about using g-free flour for my biscotti recipes. Over the years I swapped out the white flour for a mix of wheat/white blend and reduced the sugar, but truly had not considered trying to make them gluten free. Just as I would never replace my pasta; I’d rather give it up than try to “enjoy” a pasta made out of anything but semolina flour, I felt the same way about my biscotti, until…now.
Along with changing the flour, I also decided to try to eliminate the sugar. Even though I was using coconut sugar in some of my recipes, I felt that naturally sweetening the biscotti with dried dates would reap some additional healthy benefits that dates offer. Pretty sweet!
Now, I’m not sure how the Italians I soon will be cooking with in Italy would feel about this drastic change. I’ll probably not mention my experiment at all… even though this is going to be my favorite biscotti recipe to play with!
Speaking of Italy…in just a few days I’ll be Traveling Solo to Italy. Excited, empowered…scared, overwhelmed. Lots of emotional feelings all running smack together. Thankfully, work has been so busy that I’ve not been able to dwell on what I am about to do. It’s those wee hours in the middle of the night when panic wakes me with all kinds of wild thoughts! The idea of leaving my comfort zone and adventuring out alone leaves me a bit queasy.
Honestly, though, I should feel at ease. My personalized itinerary arrived this week from Cooking Vacations. It’s well organized, detailed to include travel tips and recommendations, exactly where to find my driver – holding the sign, just for me.
As best as I can, I’ll be posting along the way. I’ve been practicing blogging using my iPad; a bit awkward, so please bear with me as I travel and post!
Gluten free and Date Sweetened Almond Biscotti
2 cups oat flour
3/4 cup almond flour
2 teaspoons baking powder
½ teaspoon salt
1 cup almonds, roughly chopped
1 tablespoon grated lemon zest
6 dates, pitted (use 9 dates for sweeter biscotti)
2 tablespoons lemon juice
1 tablespoon coconut oil
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or Slipat.
In a large bowl, combine the flour, sugar, baking powder and salt. In a food processor or power blender, process the dates, lemon juice, zest, oil and 3 eggs. Pour the wet mixture into the dry and mix together. Add in the almonds. I prefer to use my hands to mix all the ingredients together. The dough will be crumbly at first; continue to hand-knead until the dough is smooth. Divide in two and form each into a long log directly on the baking sheet. If dough is sticky, wet hands lightly to press and form the log.
Bake for 30 minutes or until lightly browned. Remove from oven and reduce oven temperature to 325 degrees. Allow the biscotti to cool for 10 minutes and then slice diagonally. Place slices back on baking sheet standing upright. Bake for 20 minutes. Remove from oven and allow to cool on baking sheet. Store tightly covered. Makes about 2-3 dozen.