Sweet Sundays: Amy Green ~ Biscotti is one of my favorite cookies to make because, well, it’s over-the-top delicious. They’re perfect for dunking in a hot cup of coffee or tea. And, everyone thinks I slaved over them. Not true. But you don’t have to tell them that.
I actually made this batch of biscotti especially for a friend who can’t have gluten, dairy, or eggs. Had she just been gluten and dairy intolerant, I would have been more confident going into it because, quite frankly, I think eggs contain a little magic inside the thin white shell. They add structure and moisture, they help with leaving, and they create texture.
But, I’ve come to learn that there is more than one way to bake a cookie. And not just a ho-hum, middle of the road cookie. But a really good cookie. A cookie so good that my friend kept going back for more, asking if I was sure they were really dairy and egg-free.
Since the holidays are near, I thought this was the perfect time to share this recipe with you. Biscotti will stay fresh for up to two weeks in an airtight container at room temperature so you can make these days ahead time and still have a gourmet dessert to share with friends and family …
Cranberry Almond Biscotti
This recipe is Dairy-free, Egg-free, Refined Sugar-Free, and Gluten-Free
- 2 tablespoons non-hydrogenated shortening, melted
- 1/3 cup agave nectar
- 2-1/3 cup Basic Flour Blend
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- pinch of kosher salt
- 1/2 cup water, divided
- 1 tablespoon Ener-g Egg Replacer
- 1/2 teaspoon vanilla
- 1/2 cup almonds, roughly chopped
- 1/2 cup fruit-sweetened dried cranberries
- palm sugar
Preheat the oven to 325F. Line a baking sheet with a silicone baking mat or parchment paper.
Place melted shortening and agave nectar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium for two minutes, until combined and uniform in color. Meanwhile, put the flour, baking powder, xanthan gum, and kosher salt into a mixing bowl and whisk until uniform.
Whisk together 1/4 cup water and egg replacer until smooth. Add egg replacer to the agave mixture and mix on medium speed until smooth. Add vanilla and mix. Add flour in one addition and stir until almost mixed. With mixer on the lowest setting, add remaining ¼ cup of water and stir until combined. Add almond and cranberries and stir in on the lowest mixer setting.
Use wet hands to form into two logs, each about 12 inches long and three inches wide. Generously sprinkle the tops of each log with palm sugar and press it lightly into the dough. Bake for 20 – 25 minutes, until the log is set and brown. Remove from oven and let cool for 15 to 20 minutes. Turn the oven down to 300F.
Slice biscotti into 1/2-inch pieces with a sharp, seriated knife at a 45 degree angle. Lay flat on the cookie sheet and return to the oven for 12 – 15 minutes until lightly browned. Flip cookies and bake for another 12 – 15 minutes. Biscotti should be firm all over and yield very slightly to gentle pressure in the center. Let cool on a wire rack. Store at room temperature in an airtight container for up to two weeks.
makes about 2 dozen cookies
Article, recipe, and photos by Amy Green, M.Ed., author of Simply Sugar & Gluten-Free, a blog about eating well, eliminating refined sugars and wheat, and maintaining a healthy weight. Over the years she’s learned that eating healthier doesn’t equal deprivation. Look for Amy’s first cookbook, "Simply Sugar & Gluten-Free: 120 Easy & Delicious Recipes You Can Make in 20 Minutes or Less," which will be released in January 2011.