Those of you who saw my Frosted Walnut Cake recipe last week, will know that I’m attempting to bake along (in vegan style) with The Great British Bake Off! Each week, I will be recreating, or at least trying my best to recreate, one of the recipes featured on each episode. So the last episode was all about biscuits. Biscotti, Arlettes and edible biscuit boxes. I loved some of the edible box creations and was a little tempted to make my own but in the end settled on biscotti because I love biscotti!
These biscotti biscuits are made with ground almonds instead of flour, making them gluten-free and paleo-friendly as well as high in fibre and protein. It also gives them a delicious subtle almond flavour which you can emphasize with a small drop of almond extract, if you like that almond flavour. I’ve baked biscuits with ground almonds plenty of times before but to get that biscotti “crunch” these biscuits needed to be baked twice which I was worried might simply burn the biscuits. However, despite their dark golden brown appearance out of the oven, they were not at all burnt and became perfectly crunchy after cooling. Even suitable for dunking in a cup of coffee!
Gluten-free Chocolate Chip Biscotti
Ingredients
- 150 g / 1 1/2 cups ground almonds
- 1 tbsp arrowroot powder
- 1/2 tsp baking powder
- 60 ml / 1/4 cup maple syrup or agave nectar
- 1 tbsp almond milk
- optional 1/2 tsp almond extract
- Approx 60g dairy-free dark chocolate chips
Instructions
- Preheat oven to 170c. and line a baking tray with parchment paper.
- Mix the dry ingredients together using a food processor or mixer. Add the maple syrup so the mixture begins to clump together. Add a little almond milk if it's too dry. Stir in the almond extract, if using.
- Stir in the chocolate chips until evenly distributed.
- Shape the dough into the shape of a submarine roll (approx 2.5 inches wide and 6.5 inches long) and bake for 15 minutes.
- Allow to cool for at least an hour and then, using a sharp knife, slice into 14 biscotti slices. I cut at a diagonal angle, making each biscotti about 1/2 inch width.
- Now spread the slices onto the baking sheet again and bake for another 5-8 minutes. Turn them over and bake on the other side for another 5-8 minutes.
- Allow them to cool completely from the oven and become nice and crispy! Keep in an air-tight container at room temperature for up to 3 days.
Nutrition Information
Yield 14Amount Per Serving Calories 172Carbohydrates 15gFiber 4gProtein 6g
Is almond flour the same as ground almonds? (Sounds silly but want to be sure!) Melissa
Great job Aimee… These look perfect. Love that they are almond-based!
This is such a beautiful recipe Aimee :D I’ve never made biscotti before but I’ve been thinking about it ever since last week’s GBBO and after seeing these beauties I definitely want to make some now!! Love that you managed to make them both grain free and vegan! Perfect!! Less than an hour left before bread week woo!
These look incredible, going on my to bake list right now!
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Thanks Cathryn! Let me know if you try them!
Wow! Vegan & gluten-free biscotti? Amazing!! They sound PERFECT!!
Thanks Sophie!
Awesome recipe Aimee, I will make these when I’m better, I’ve been looking for a healthy biscotti recipe. You should try entering next year – in fact I wondered if I was going to see you this year!
I came out of hospital today so feeling quite happy at the moment – at least I will sleep tonight. It’ll be a few weeks before I can stand unaided though I expect those weeks will fly by!
I’m going to be watching this episode on catch-up tonight or tomorrow and will share your recipe on FB xx
Aw, shucks! I think I would be way too nervous to be on that show. I get nervous enough just watching it sometimes, on behalf of the contestants!
So glad to hear you’re out of hospital now. They’re no place to get any rest. Use this time to totally indulge yourself and relax :D xxx
They look delicious.
I tried to make a similar frosting to your walnut cake, it turned out delicious, but I used honey instead of agave nectar and it wasn’t exactly as it should have been. Hubby was happy, so I’ll try it again.
Thanks Anca :-) What did you use the frosting on? I bet honey gave it a really lovely distinct flavour
I used it on cupcakes. The taste is great with honey, but is not very stiff.