Chocolate Biscotti

I decided to try a new mix of higher protein/lower carb flours to make a lower glycemic cookie. Not an all-you-can-eat cookie, exactly. But a less sweet, biscuit style cookie for grown-ups. And perhaps even dunkable in coffee. So if you're looking for a low sugar treat that is chocolaty and crisp and dunk worthy- and if you've tamed your sweet tooth and don't expect a sugar rush high- this recipe just might tickle your fancy.

Chocolate Biscotti

Ingredients:

1 cup GF millet flour or GF oat flour
2/3 cup GF buckwheat flour
1/3 quinoa flour
1/2 cup unsweetened organic cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
Pinch of nutmeg, to taste
1 teaspoon gelatin (or 1 teaspoon xanthan gum for vegan)1/2 to 3/4 chopped pecans or walnuts, if desired
1/2 cup Spectrum Organic Shortening or Earth Balance Stick softened
2/3 cup organic raw agave nectar
1/3 cup cashew or almond butter
1 tablespoon bourbon vanilla extract
Egg Replacer for 2 large eggs- I used Ener-G Egg Replacer made with warm water
2 tablespoons non-dairy milk, more if needed

Instructions:

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.

2. Whisk together the dry ingredients in a large bowl: flours through gelatin.

3. In a separate bowl, blend the shortening, agave, cashew butter, vanilla, Egg Replacer or egg, and non-dairy milk. Stir till creamy.

4. Add the creamed wet mixture into the dry ingredients and stir well until combined. The dough will be quite stiff- don't use a hand beater to do this, you'll kill it. Use a wooden spoon. You want a hefty, sturdy dough that sticks together but is not sticky or wet. If the dough is too dry, add 1 tablespoon of non-dairy milk at a time to help it behave. When the dough holds together if you press it into a mound, it's ready.

5. Dump the mound of dough on to the prepared baking sheet and press with a silicone spatula- or damp hands- to make a long log shape. You want a smooth, even surface, and a slightly flattened mound shape. Make sure it is uniform and even- and the width and height your want your biscotti to be. Mine was about 4 inches wide and maybe 3 inches high; it will spread slightly when it bakes. (Keep in mind, you'll be slicing the dough crosswise later.)

6. Bake the dough in the center of a preheated oven for 20 to 30 minutes- depending upon your individual oven temperature and the actual size of the dough log. The dough should bake up firm and be dry in the center when you insert a cake tester.

7. Take the dough log out of the oven and allow it to cool for at least 20 minutes. Set your oven temperature low- 275 to 300 degrees F.

You're going to bake these babies twice.

8. When the dough log is cool enough to handle, hold it in place with one hand and a clean tea towel and slice it crosswise- cleanly and carefully!- with a large, very sharp serrated knife. You should end up with twenty biscotti.

9. Lay the biscotti on the parchment and bake them for 10 to 12 minutes or so- keeping an eye on them. You want them to crisp up a bit in the oven, but not burn.

10. Remove the biscotti from the oven and allow them to cool. When they are cool enough to handle, place them carefully on a wire cooling rack. They will crisp up even more as they cool.

11. Store in an air-tight container for up to three days, or wrap the biscotti individually and store the them bagged in the freezer.

Makes twenty biscotti.

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