December 3, 2012

Chocolate Almond Fig Biscotti

Years ago (in the pre-gluten-free days), I didn’t get biscotti. Why would anyone want what amounted to, in my mind, a stale cookie? Fast forward to present day, where I love a crunchy, not-too-sweet treat to accompany a cup of coffee or tea, especially if it’s studded with dried fruit and nuts. I suppose over time, one’s tastes can change! But now, since I no longer eat gluten or dairy, biscotti are a rare occurrence.

So I made my own.

These are a perfect holiday treat either for yourself, family, or friends. Make some as an evening dessert, a breakfast treat, or wrap them up and give them as edible gifts. They’re gluten, dairy, and egg-free, and are sweetened slightly with honey (which could be substituted with agave nectar to make them vegan), making them friendly for just about anyone’s diet. The combination of chocolate, almonds, and dried figs is indulgent without being overly rich. And while I’m not usually a fan of dipping any cookie, I must say, these are quite satisfying dipped into a cup of coffee.

I might just have to have another.

Print Recipe

Chocolate Almond Fig Biscotti (gluten-free, dairy-free, grain-free, refined sugar-free, vegan-adaptable)

1 1/4 c blanched almond flour

1 T + 1 t unsweetened cocoa powder (not dutched)

2 t tapioca starch

1/4 t salt

1/4 t baking soda

5 T honey (for vegan, use agave nectar)

3 T chopped almonds (I used roasted Marcona almonds, but any will do)

3 T chopped dried figs

Preheat oven to 350 degrees. In the bowl of a food processor, add the almond flour, cocoa powder, tapioca starch, salt and baking soda. Pulse to combine. Add the honey and pulse again until the dough comes together in a ball. Remove the dough and place on a baking sheet lined with parchment paper (you’ll be using this as your workstation as well as the baking sheet), and press the dough together with your hands (kind of like kneading dough, but not nearly as strenous!). Add the almonds and figs and mix in with your hands too. The dough should be barely moist enough to come together. If it is too moist, add a bit of tapioca starch. If too dry, add a sprinkle of water.

Once the almonds and figs are mixed in, pat the dough together on the baking sheet into a log about 2 1/2 inches wide and 10-12 inches long. Place in the oven to bake for about 20 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 10-12 minutes. Remove and allow to cool completely before serving.

Makes about 10-12 biscotti.

Want more gluten-free holiday cookie ideas? Join us this Wednesday, December 5, 2012, at 8PM EST for a Live Chat at Udi’s Gluten-Free Living Community! We will be swapping gluten-free holiday cookie recipes!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

 

8 Responses to “Chocolate Almond Fig Biscotti”

  1. A perfect holiday treat! I love making biscotti at Christmas time, and your flavor combo sounds delicious. A must try!

  2. I never used to like biscotti either, but I’ve found that I can control the texture much better now that I bake my own. Looks like you make yours the same way I do…crunchy with just the tiniest hint of chew in the middle. Yum! I actually think that this is one sweet that tastes better gluten-free than regular…

  3. Add me to the list who never cared for purchased biscotti, but I did have some homemade biscotti from a friend that I loved. But homemade gluten-free biscotti is awesome. Yours looks wonderful, Alta! Just shared on my gfe FB page. :-)

    Shirley

  4. I just love the look of biscotti when I walk into a cafe. They look so appealing in those big glass jars. Do you know that I’ve never even tried one? Crazy, I know! I love your flavor combo Alta. xo

  5. I just love this gluten free recipe! I didn’t like biscotti much in my younger years either. A waste of calories, I used to think. Now I love them and they tend to be my go to treat when we go to a coffee shop. I made some last year and in my research I found that originally biscotti was served with wine or sweet red wine for dessert. Now I love dipping my biscotti in wine after dinner. Sooo freakin good. I have decreased the amount of wheat products I eat and as a result have stopped making biscotti. Thank you for this recipe. I’ll be making some this holiday season for sure! Can you tell I’m all giddy and excited. hahaha.

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  7. Pingback: Gluten-Free Quinoa Flour Chocolate Biscotti | food flavor fascination

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