Tag: Wholegrain

Wholewheat Cocoa Almond Biscotti #comfortfood #biscotti #chocolate

“Comfort food, food that reassures, is different things to different people.”
David Tanis

wholewheat cocoa almond biscotti

Wholewheat Cocoa Almond Biscotti … what can be better than a crisp chocolatey cookie on a rainy day. Twice baked, studded with roasted almonds and chocolaty to boot. There’s something strangely comforting about this twice baked Italian cookie, not least that it is low on fat. This version is wholegrain and delicious!

It was time for Mr PAB to travel, and as is customary to carry some cookies with him, it was time to bake! Biscotti’s been on my mind of late. It’s been raining quite a bit; delayed monsoons and what have you. The weather seems perfect for biscotti and some nice deep coffee. So a batch was baked. Some for him, some for us!

You might have noticed fewer desserts popping up here. Yes, that’s happened too. With the daughter away to uni, the demand has ‘fallen’. The son for some good reason is counting calories these days. Salads and stir fries are in, so are smoothies and fruits! The cakes and sweet treats are few and far between! Is good. I kinda like it.

[print_this]Recipe: Wholewheat Cocoa Almond Biscotti

Summary: Wholewheat Cocoa Almond Biscotti … what’s not to love about a crisp twice baked chocolate cookie. This is a wholegrain healthy version with roasted almonds. You could use toasted walnuts instead and make a brownie biscotti!  Use a good-quality cocoa powder as that really makes the difference to how deeply chocolaty the biscotti will be.  Makes 30-35 cookies

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:

  • 120g wholewheat flour
  • 65g plain flour
  • 65g cocoa powder
  • 3/4t baking soda
  • 1/4t salt
  • 65g unsalted butter
  • 3 eggs
  • 175g brown sugar
  • 1 cup almonds, toasted and coarsely-chopped

Method:

  1. Preheat the oven to 180C. Bake a cookie sheet with baking parchment.
  2. Place the flour, cocoa, brown sugar, baking soda and salt in the bowl of a food processor. Pulse briefly to mix
  3. Add cubed chilled butter. Process briefly until you get a breadcrumb like mix.
  4. With the machine running on low, add the eggs and process until the mixture begins to clump together.
  5. Turn into a big bowl, add the almonds, mix well and then bring the dough together into a 2 firm halves.
  6. Turn onto work surface and shape into 2 logs, pressing firmly together.
  7. Transfer to prepared cookie tray, and bake for 25 minutes.
  8. Allow to cool slightly, about 15-25 minutes.
  9. Slice and place sides down on the cookie sheet and bake for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
  10. Cool completely and store in an airtight box.

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Baking | Wholegrain GF Amaranth Brownie Biscotti … #bloggerstuesday #hbg #glutenfree #cookie

“Bake with love…”
Manuela Kjeilen

Wholegrain GF Amaranth Brownie Biscotti. Today I have one of my favourite recipes for you. I developed this for my better half who is trying to stay gluten free and loves biscotti. I shot it in a hurry as he was leaving for HKG and loves to carry ‘the taste of home’ with him.

I am super inspired with whole grain baking and still can’t figure out why plain flour formed my first few years of baking. It’s never too late to shift gear though. I did, and happily so. My baking now is mostly whole grain and I am LOVING it. You will find oats, amaranth, wholewheat, nut meals in my recipes.My other love, fruit, finds a lot of place in my blog too. I have also now shifted to using raw sugar, honey and brown mineral sugar in the kitchen, and sometimes natural fruit substitutes a part of the sugar. I hope I have inspired you to shift gears a little too. Do ‘think out of the box’, push your boundaries and always stay inspired!

This post is headed for Bloggers Tuesday at Home Bakers Guild.

 

[print_this]Recipe:Wholegrain GF Amaranth Brownie Biscotti

Summary: Deep, dark, comforting … all the goodness that biscotti promises to be in this gluten free avatar. Wholegrain GF Amaranth Brownie Biscotti offers a gluten free alternative to this delicious twice baked Italian classic cookie.

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Ingredients:

  • 70g amaranth flour
  • 25g rice flour
  • 40g almond meal
  • 30g cocoa powder
  • 1tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 75g dark chocolate chips
  • 50g walnuts, roasted, chopped
  • 2eggs
  • 100g butter
  • 100g brown sugar
  • 1tsp vanilla extract

Method:

  1. Preheat the oven to 180C. Line a baking sheet with parchment.
  2. In a small bowl, whisk together the amaranth flour, rice flour, almond meal, cocoa powder, baking soda, and salt. Add the chocolate chips and nuts and toss well to mix. Reserve.
  3. In a large bowl, beat together the butter, eggs, sugar, and vanilla. Add the dry ingredients from the reserved bowl and bring together with your hands to make a firm dough.
  4. Divide the dough in half. On a lightly oiled surface, pat one half together firmly and roll into a log. Flatten gently. Repeat with the other half.
  5. Transfer the logs gently onto the baking sheet, evenly spaced apart, brush with the reserved egg white, and sprinkle with sugar.
  6. Bake for 25 minutes, until the dough feels firm to the touch. {Keep a close eye as the oven is quite hot and the chocolate can burn}
  7. Remove pan from the oven and cool 5 minutes. On a cutting board, use a serrated knife to diagonally cut the cookies into 1/2-inches slices.
  8. Reduce heat to 150C. Lay the cookies cut side down on baking sheets and return to the oven for 35 minutes {or more if you like your biscotti crisper}, turning the baking sheet midway during baking, until the cookies feel mostly firm.

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Also find me on The Rabid Baker, The Times of India

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