Wholegrain Gluten free Amaranth Brownie Biscotti
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.
Ingredients
- 70 g amaranth flour
- 25 g rice flour
- 40 g almond meal
- 30 g cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- pinch salt
- 75 g dark chocolate chips
- 50 g walnuts roasted, chopped
- 2 eggs
- 100 g butter
- 100 g brown sugar
- 1 tsp vanilla extract
Instructions
- 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 10 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.