Thanks for stopping by! Make sure to subscribe to my monthly newsletter for content not on my blog. And, don't forget to get my recipes in your inbox!
First – Jules of Jules Gluten Free is giving free copies of her e-book, Bread Baking 101. Just click here and enter the code breadbook at checkout to get your free copy. You’ll get an e-mail telling you how to download your copy.
We’re in the middle of a kitchen remodel, which is maddening. Not only is my kitchen spread all over the house, but I have no idea what to do with myself if I can’t cook. The countertops are much darker than I thought they would be. So, we’re starting all over with tile and backsplash selection and the schedule is pushed back once again. My poor dogs are stressed out and, as much as I hate to admit it, so am I. There’s a knot in my back that won’t go away and I didn’t sleep last night.
I’ve never been good with chaos or change, though, and when things get a little crazy my perfectionism kicks in. I started looking for every flaw in the middle of the night last night – and when I look for flaws I find them. I have to start looking for what’s right.
Our contractor is wonderful so that’s a blessing. I’m grateful for the means to actually make the kitchen beautiful and for my husband who is so supportive. The best part, though, is that I can’t wait to make biscotti on my new, smooth countertop. It’s the perfect surface for dough.
Biscotti, a crunchy gourmet cookie, is one of those recipes that every gluten-free, sugar-free cook should know how to make. There’s no need to worry about it being moist and tender. And, these versatile, elegant treats keep much longer than most gluten-free, sugar-free baked goods.
I wanted to give you a basic dough recipe that you could jazz up with any of your favorite flavors. To do this, just substitute anything you want for the figs, walnuts, and cacao nibs. I love using cacao nibs because they infuse the dough with chocolate essence and don’t add any sugar. Combined with sweet figs and rich, toasted walnuts – divine!
Some flavor suggestions:
- Almonds and anise seed with a little lemon juice or chocolate chips
- Dip them in melted chocolate
- Pecans
- Lemon Poppy Seed
- Orange Walnut
The most important thing to note when making these cookies is that you need to heat the agave and water to steaming, but not boiling, before adding it to your eggs and butter. This will eliminate any gritty mouth feel.
Best of all, it’s biscotti is so simple. Everyone will think you’re brilliant in the kitchen.
If you love chocolate, stop by and try Sophie’s Mexican Chocolate Biscotti at Flour Arrangements. You can find more food inspiration at: Food on Friday at Ann Kroeker’s, Amy’s Finer Things Friday, Foodie Friday at Designs by Gollum, The Grocery Cart Challenge Recipe Swap, and Friday Feasts at Momtrends.
Update 10/2/09 – This post has been linked to Foodie Fix at The WHOLE Gang.
Ingredients
- 3 large eggs
- 2 tablespoons unsalted butter, at room temperature
- 1/2 cup agave nectar
- ½ cup water
- 4 1/2 cups All Purpose Gluten-Free Flour Blend, plus up to ½ cup extra
- ½ teaspoon salt
- ¾ teaspoon gluten-free baking soda
- 1 cup dried calimyrna figs, stemmed and sliced
- ¾ cup walnuts, toasted (find out how to toast walnuts here)
- 3 tablespoons raw cacao nibs
Instructions
- Preheat oven to 375°. Cream eggs and butter. Put agave and water in a microwave safe container and heat until steaming but not boiling. Slowly add agave and water to egg and butter mixture and mix until thoroughly incorporated.
- Sift gluten-free flour mix, salt, and baking soda. Add all at once. Stir until combined. You’ll know that the dough is ready when the majority of it has formed one mass. You want the dough to be dry enough to handle but not so dry that it’s really stiff. Use some of the extra flour if necessary.
- Once dough is mixed, remove dough from mixing bowl and place onto a floured surface. Add figs, walnuts, and cacao nibs. Knead until they’re distributed throughout the dough.
- Divide into 3 balls of equal size. Form each ball into a log, then press dough down until it’s 3 inches wide and 10-12 inches long. The dough log should be curved, slightly thicker in the middle than around the edges.
- Place dough onto parchment lined baking sheet. Bake for 20 minutes or until golden brown.
- Remove from oven and reduce oven heat to 275°. Let biscotti cool on wire racks for 10 minutes, until you can handle it. Slice biscotti log at a 45° angle into ¼ - ½ inch slices, depending on how thick you like your cookies. (I like them thin!) Lay slices flat on the parchment paper and return to oven for 20 minutes or until golden brown. Flip biscotti and bake for another 20-25 minutes, until golden brown and cookie is dry on both sides. Let cookies cool on wire baking racks and store in an air-tight container.
Enjoy!
Zmama
posted on August 7, 2009 at 9:50 am
Sorry about the kitchen stress!
Where do you buy cacao nibs? I poked around my Whole Foods the other day and did not see them (but was also too lazy to actually ask someone).
[Reply]
Amy Reply:
August 7th, 2009 at 12:49 pm
I got them at Whole Foods. They were in the dried fruit section but I had to have someone help me find them. They’re good – not sweet at all but full of raw chocolate flavor.
[Reply]
Zmama Reply:
August 7th, 2009 at 3:22 pm
Oooo, I didn’t even think to look there. Thanks!
[Reply]
Angie Reply:
August 9th, 2009 at 8:29 pm
I found them at my Whole Foods also – they were in the bakery section where they sell bulk chocolates of various types. This sounds amazing! I’m going to try making it tonight. Thanks Amy and good luck with your kitchen!
[Reply]
Amy Reply:
August 9th, 2009 at 9:47 pm
Oh, good. Let me know what you think. I love the way the cacao nibs perfume the dough. You taste chocolate but can’t see it – a neat little surprise.
Ann Kroeker
posted on August 7, 2009 at 1:03 pm
My neighbor needs to eat gluten-free, and I think she will just LOVE this. I’ll make it for her as a treat sometime. You are a wealth of resources for people living within these limitations!
[Reply]
Monica
posted on August 7, 2009 at 10:13 pm
These look sooo good!
I’m really excited to find your blog. I have been following a low carb diet for a couple of months. I have found that I have a problem with gluten and sugar. I subscribed by email and look forward to reading more.
I love that you are using natural sweeteners in your recipes instead of artificial stuff!
Blessings,
Monica
[Reply]
Amy Reply:
August 7th, 2009 at 10:22 pm
Hi Monica! Welcome! So glad you found me. Thanks for sharing your food problems – I have the same issues. I’ve found that when I don’t eat sugar and flour I don’t have food cravings.
[Reply]
Amy @ Finer Things
posted on August 8, 2009 at 9:58 pm
I think I need you to move next door to me. Your cooking and baking would be much more accessible then.
[Reply]
Sandy Gillett
posted on August 9, 2009 at 5:01 pm
Your story is a blessing to me. I have been searching for years because I finally realized food made me sick – standard American food that is. I eliminated dairy, then sugar, now with the elimination of gluten I’m feeling better than ever. Thank you so much. I love to bake and can’t wait to try your recipes.
[Reply]
Amy Reply:
August 9th, 2009 at 6:13 pm
Sandy – Thank you. Sometimes I wonder, “Why am I putting this on the internet for the entire world to read?” and then I get a comment like yours and I remember – I’m just here to help someone if I can. You are a blessing to me. I am so glad that you are feeling better. Let me know how the baking goes & if you run into problems shoot me an e-mail – I’ll see if I can help.
[Reply]
darnold23
posted on August 9, 2009 at 8:28 pm
I hope you will come to Crock Pot Wednesdays at diningwithdebbie.blogspot.com this week. Mr. Linky is up and waiting for your entry.
[Reply]
Sophie
posted on August 11, 2009 at 2:27 pm
Thanks for linking to me
.
[Reply]
Alta
posted on August 13, 2009 at 7:37 am
These look lovely! I have not yet experimented much with making my own gluten-free flours, but soon I will! For now, I frequently use Pamela’s.
I just found your blog, it’s lovely! I saw your comment on Elana’s Pantry and noticed you were from Dallas (me too!) and thought I’d check it out! It’s wonderful to find local gluten-free foodies!
[Reply]
Amy Reply:
August 13th, 2009 at 9:14 am
Hi Alta! Welcome and thanks so much for stopping by! Isn’t Dallas a great place to live! I wish we had more GF options in restaurants but, hey, I can find almost any product I want. I have heard Pamela’s is great but I don’t use it because of the potato starch. My body doesn’t like white potatoes so I’m not going for the potato starch. I’m sure it’s a different chemical compound but I just get a bad feeling when I think about it. I try to listen to my gut when it tells me something.
[Reply]
Diane-The WHOLE Gang
posted on October 7, 2009 at 2:10 pm
This looks so yummy. I’m getting my baking son on this over the weekend. Thank you for sharing it on Friday Foodie Fix!
[Reply]
skylor
posted on November 16, 2010 at 3:59 pm
I absolutely have to try this. 2 of my favorites, biscotti AND figs? I might have to serve these in some cooking classes….
[Reply]
Amy Reply:
November 18th, 2010 at 5:06 pm
@skylor, These are great…one of my favorites. Have fun.
[Reply]
Granite Austin
posted on January 18, 2011 at 11:14 am
Ah, kitchen remodels can be such a big undertaking – and an overwhelming task. Are you remodeling your entire kitchen? It’ll be nice when it’s finished but is hard to deal with cooking and baking in the mean time. Your recipe looks great, though. I can’t wait to try it out.
[Reply]
Laura
posted on December 9, 2011 at 1:31 pm
Hi, was wondering what I could use in stead of Agave nectar?
[Reply]