Dough
- 6 tablespoons coconut oil
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 tablespoons flax seed, ground
- 6 tablespoons water
- 2 cups GF Flour
- 3 tablespoons fair trade cocoa powder, Dutch-process preferred
- 1 ½ cups ground pecans
- 1/2 cup org, fair trade chocolate chips, mini chips preferred
- 2 tablespoons powdered sugar for sprinkling on top
Directions
1) Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18″ x 13″) baking sheet. |
2) In a medium-sized bowl, beat the coconut oil, sugar, salt, vanilla, and baking powder until the mixture is smooth and creamy. |
3) In a separate bowl, mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Stir until glutinous. Add to mixture. |
4) At low speed of your mixer, add the GF flour, stirring until smooth; the dough will be sticky.
Add the ground pecans |
5) Divide the dough in half, leaving half in the bowl, and placing half on the prepared pan. Volume-wise, half the dough is a about 1 1/2 cups. |
6) Shape the dough on the pan into a log that’s about 14″ long x 4″ wide. Straighten the log, and press down, so that it is smooth on top and sides |
7) Add the cocoa powder to the remaining dough in the bowl, stirring to combine. Stir in the chocolate chips. |
8) Using wet fingers, spread the chocolate dough atop the vanilla dough, pressing it down. |
9) Bake the dough for 25 minutes. Remove it from the oven, and cool on the pan for 20 minutes; Reduce the oven temperature to 325°F. |
10) If you’ve used parchment on your baking sheet, use it to lift the biscotti off the sheet onto a flat surface. If you haven’t used parchment, carefully lift the biscotti off the sheet onto a flat surface. Using a serrated knife or sharp chef’s knife, cut the biscotti on the diagonal. |
11) Spread the biscotti out, and put it back on the baking sheet. Return the biscotti to the oven, and bake them for 30 minutes more. |
12) Remove the biscotti from oven. They will continue to dry out as they cool. |
13) Sprinkle them once they’re cool with the confectioners’ sugar. Makes about 24 biscotti. |
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