“Bake with love…”
Manuela Kjeilen
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:
- Preheat the oven to 180C. Line a baking sheet with parchment.
- 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.
- 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.
- 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.
- Transfer the logs gently onto the baking sheet, evenly spaced apart, brush with the reserved egg white, and sprinkle with sugar.
- 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}
- 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.
- 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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