Last Thursday was Bake Night at Casa Careless. Two birthdays and a spurt of enthusiasm led to these pinwheely delights:
and what I affectionately named Biscotti Mountain:
I actually made two lots of the biscotti, one set gluten-free, one set gluten-rich. Since the gluten-free one was my own adaptation, I thought I’d share (as when I was looking for gluten-free biscotti recipes I shied away in horror from just about all of them. So needlessly complicated!)
Gluten-Free Pistachio & Chocolate Biscotti
makes about 40-50 biscotti
200g plain gluten-free flour (I used this stuff, which is just what they had in the shop but seems very nice)
60g cocoa powder
150g caster sugar
50g plain chocolate
3/4 tsp baking powder
1/2 tsp salt
3 eggs, beaten
1 tsp vanilla extract
splash of milk, probably less than a tablespoon
100g roasted unsalted pistachios
Pulverise the flour, cocoa, sugar, chocolate, baking powder and salt in a food processor until the chocolate has broken into tiny pieces. Add the eggs, vanilla and a splash of milk and mix until a dough forms. Tip onto a floured surface and knead in the nuts. Divide into four and roll each out into a narrow log, about 3cm wide and 30cm long when flattened. Place onto a lined baking sheet and bake at 180C for 25 minutes.
When cooled, cut diagonally into 1-2cm size pieces. Y’know, like biscotti are supposed to look. Then put back into the oven for 15 mins, until further crisped. And you’re done.
The only real difference I found between the different flours was that the gluten-free didn’t hold its shape as well (I expected that) and was a bit stickier and harder to roll into logs. But that was solved just by keeping one hand to be coated in goo, and the other relatively clean and floured for rolling. Other than that, almost identical results for both batches.