PeJu's Super Yummy Biscotti

Right out of the oven!

Our friend Chris emailed us a chocolate almond fig biscotti (gluten-free, dairy-free, grain-free, refined sugar-free, vegan-adaptable) receipt the other day, so we decided we would bake some biscotti this weekend after returning from our morning errand-hand-holding bike ride (Christmas Market, Foi Epi, Fantastico, and Mother Nature's Market) to go with our afternoon tea.

We altered the original ingredients:

• Coconut flour and quinoa flour for some of the almond meal 
• Maple syrup for honey
• Candied ginger for figs

We ended up with two versions, fig and cacao, and almond and ginger.

Ready for first baking!

Both taste great with afternoon tea. Don't let the whole gluten-free, dairy-free, grain-free, refined sugar-free, vegan-adaptable scare you off. I guarantee no one will notice if you don't tell them they aren't packed with refined sugar and glutenous flour!

Next up:

Our own version of ginger bread biscotti:

• 1 c sorghum flour
• 1/4 c almond meal
• 2 t tapioca flour
• 1/4 t salt
• 1/4 t baking soda
• 4 t ginger powder or candy ginger
• 3 t ground cinnamon
• 1 t ground cloves
• 1/2 t ground nutmeg
• 6 T maple syrup or agave syrup or honey
• 3 T almond slices (you can add these by hand after)
• Add water if it is too dry

Preheat oven to 350 degrees. In the food processor, add all ingredients. Pulse to combine until the dough comes together in a ball. Remove the dough and press the dough together with your hands. The dough should be barely moist enough to come together. If it is too moist, add a bit of tapioca flour. If too dry, add a sprinkle of water.

Pat the dough together on the baking sheet into a log about 2 1/2 inches wide and 10 inches long. Place in the oven to bake for 15 minutes.
Remove and allow to cool on the baking sheet for at least 30 minutes. Lower the oven to 300 degrees.

Once cooled, slice the dough with a serrated knife into pieces about 1/2 inch thick on the diagonal. Separate out the biscotti onto the baking sheet and bake again for 15 minutes. Remove and allow to cool completely before serving.

Makes about 10-12 biscotti.

Any other suggestions for ginger bread flavour tips?

Do you think we should dip the ends in chocolate or a white glaze? 

Note: you can add any spice you like to change the flavour from sweet to savoury. It good with cacao to. 

PS, It was sunny in Victoria yesterday in case you easterns are wondering!