Scene: living room. A husband and wife are sharing beers and dangling a shoestring in front of a frolicking cat.
- Annie: I think I’m going to make biscotti for the blog
- Jason: Yuck. I don’t like biscotti
- Annie: That’s fine, babe. You don’t have to eat everything I make.
Scene: a kitchen, a few days later. Annie is wiping down the counter and getting ready to go for a run. Jason enters. He sniffs the air eagerly and spots a biscotti-filled tray cooling on the kitchen table. He makes a beeline for it.
- Jason: (waving a biscotti in the air): Hey, hun, can I have this?
- Annie: (pretending to be annoyed, but grudgingly thinking it’s cute). I…..uh….oh whatever. Just one!
Anyways. Jason ended up eating most of the batch. Shakes head. Okay, babe, I can see that you really don’t like biscotti.
These came out of a chocolate chip cookie recipe that I’d workshopped and workshopped back in the fall. Each batch was really tasty, but not where I wanted it to be. Sometime around November, I got really angry, threw a the final ball of dough in the freezer, and forgot about it. When I finally found it again a few weeks ago, I accidentally over baked the batch and realized that I liked the way they tasted toasty and crispy.
So I pulled the recipe back out, made a few adjustments here and there, and turned it int a biscotti recipe. They were pleasing and homey and reminded me of my grandma. Just as any respectable cookie should.
- 3 flax eggs
- 1/3 cup melted coconut oil
- 1 1/2 tbsp vanilla
- 1 tsp cinnamon
- 1 tsp kosher salt
- 2/3 cup brown sugar
- 3 tbsp white sugar
- 3 tbsp maple syrup
- 2 cups of sifted gluten free flour
- 1 cup of rolled oats
- 1 tsp baking powder
- 1 1/4 mini chocolate chips, divided
- Preheat the oven to 350
- Combine the flax eggs, the coconut oil, the vanilla, the cinnamon, the kosher salt, the dark sugar, the white and the maple syrup. Stir till an even consistency is reached.
- Stir in the oats, followed by the flour and the baking powder.
- Add 1 cup of the mini chocolate chips and blend till evenly distributed
- Line two 8x4 loaf pans with parchment paper. Divide the dough in two parts and pat gently and evenly into the loaf pans. Sprinkle the remaining chocolate chips over top of the dough.
- Bake for 20 minutes at 350. Allow to cool completely (if you're busy, you can even walk away and just do the next part the following day).
- Once cooled, gently slice the loafs into 1/4-1/2 inch slices. Lay the slices out on a baking sheet.
- Bake the slices for 15 minutes at 350, until toasty golden.
- Dunk your heart out.