ESPRESSO DARK CHOCOLATE BISCOTTI
Subtley sweet, crunchy and tender. A perfect gluten free, egg free version that is exactly what you expect it to be.
In my world, we always have a work around and today its Espresso Dark Chocolate Biscotti. Totally gluten-free and egg-free, of course.
Today, we write!
In order to write we need inspiration, and what better inspiration than coffee and gluten free, vegan biscotti. I used the sweet gluten free flour blend.
The idea invokes images of charming local espresso bars in Italy with small cafe tables on the cobblestones of the alley where pedestrians only can walk to local shops. We sip the espresso and watch the locals enjoy the morning. We type a few sentences, see a pigeon walking by and think, I better enjoy my biscotti before that pigeon gets aggressive! Mmmmmm, the biscotti is lovely, a gentle crunch and then it melts in your mouth, a subtle sweetness with bursts of chocolate that brings the bitterness of the coffee to Life! A small sip of water to let the flavours really show themselves and a brilliant aftertaste of toasted almonds and Demerara sugar.
Except for Italy is closed for travel, we had to cancel our flights and hotel reservations and stay at home, social distancing instead. Plus, the biscotti can’t have almonds because we are restricted from those and demerara sugar has a pretty high GI index. However, we are close and the result of our efforts are worth it because the flavours are all there. The espresso biscotti holds together and has just the right texture to make the image still work.
Espresso Dark Chocolate Biscotti
- cookie sheet
- large bowl
- sharp bread knife
- 2 cups - sweet flour blend, our recipe
- ¼ cup - tapioca starch
- ½ tsp - cinnamon
- ½ tsp - xanthan gum
- ½ tsp - powder
- ½ tsp - soda
- ½ tsp - salt
- 1 ¼ cup - coconut sugar
- 3 tbsp - espresso
- 4 eggs - replacer used
- ½ cup - coconut milk
- 1 tsp - vanilla
- ¾ cup - dark chocolate cut in pieces
- Whisk together dry ingredients
- Add Wet ingredients and whisk til smooth
- Fold in dark chocolate
- Make two logs on parchment lined cookie sheet, 4″ wide
- Smooth the top with wet hands
- Bake in oven for 30 min @ 325F
- Cool 15 min and slice 1″ wide diagonally
- Replace on cookie sheet on their sides
- Bake in oven 5-7 min per side @ 350F