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Thursday, January 22, 2015

Chocolate Chip Biscotti - Low Carb & Grain Free

Today I'm doing another guest post for Honeyville and sharing my recipe for Chocolate Chip Biscotti. I absolutely LOVE these biscotti. Before going grain free, my favorite kind of biscotti was DeLallo's cranberry and pistachio version. I have thought about making biscotti for a while, but was finally nudged to do so after one of my sons gave me a biscotti pan (by USA Pan) for Christmas a few weeks ago. I decided the time to make them was NOW. I first considered making the cranberry pistachio version like I used to eat, but decided to go with something that might appeal to a wider audience...so I went with chocolate chip biscotti instead. And also because...who doesn't love chocolate???

 These biscotti turned out delicious and beautiful. I was surprised at how easy they were to make. Even though I used a biscotti pan to make mine, don't feel like you need to have a special pan to make yours because a simple cookie sheet will work just fine (although I won't lie, I really do love my pan)! For those of you that have never had biscotti before, they are essentially a dry, crisp, twice baked cookie that originated in Italy. These "not too sweet" cookies (or biscuits as they are sometimes referred to) are baked the first time as a loaf, then sliced and baked the second time until they become dry and toasty. They're usually enjoyed dunked into coffee. The original biscotti I used to eat contained 18 grams of carbs and 10 grams of sugar each. My grain free version made with Honeyville's blanched almond flour and sweetened with Swerve only contain 3.7 net carbs and 1.8 grams of sugar each. To get my recipe, click here: Chocolate Chip Biscotti. I've posted some photos of these beauties below. Enjoy!








Dunking beauties!
      
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14 comments:

  1. Tricia1/22/15, 3:42 PM

    These look amazing! Can't wait to try them. Is the recipe posted yet? (Wasn't sure if I missed it in my excitement!)

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  2. Gourmet Girl Cooks1/22/15, 6:35 PM

    Hi Tricia,

    Yes, I posted them on Honeyville's blog. I included the link at the bottom of my blog post but I'll include it here for you to: Here's the link to the recipe: http://honeyvillefarms.blogspot.com/2015/01/almond-flour-chocolate-chip-biscotti.html#.VMEwwc90zIU

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  3. Mindy1/22/15, 8:54 PM

    Its hard to tell size from the picture but your biscoti pan resembles a loaf pan, do you think that would be a workable substitute for the biscotti pan?

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  4. Gourmet Girl Cooks1/22/15, 9:47 PM

    Hi Mindy,

    It's more shallow than a loaf pan (only 2 inches tall). I've copied and pasted the dimensions for you: (USA Pans 12 x 5.5 x 2 Inch Biscotti Pan). I know you could make it work on a cookie sheet and depending on the dimensions of your loaf pan, possibly. The key is not cramming it into a pan too small where it will become a really thick loaf. Hope that helps! :-)

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  5. CyberSis1/22/15, 10:03 PM

    Biscotti! Oh boy! Oh joy! Yay! <3

    Thank *you*, GGC!

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  6. Gourmet Girl Cooks1/23/15, 12:37 PM

    Hi CyberSis,

    LOL...you are very welcome! ;-)

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  7. Cellist1/25/15, 2:49 PM

    Does keeping almond flour in the refrigerator affect its moisture content? Do I need to let it come to room temperature before using?

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  8. Gourmet Girl Cooks1/25/15, 7:59 PM

    Hi Cellist,

    I keep mine sealed tightly (I roll the 5-lb bag down and place big rubber bands around it to keep it rolled tightly). I don't worry about letting it come to room temp when I use it. Hope that helps! :-)

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  9. Anonymous1/26/15, 2:05 AM

    It was love at first bite! I ate one and couldn't believe how tasty it was, so I ate two :-) Thank you so much for all the work you do creating these gems for all of us.
    Your vita mix buddy and biggest fan from Canada

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  10. Gourmet Girl Cooks1/26/15, 10:15 AM

    Hi there "Vitamix Buddy"...

    So happy you enjoyed them. Mine are all gone now unfortunately...so I will have to make some more here soon. You are very welcome! :-)

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  11. Mimi2/3/15, 9:34 PM

    Well, I'm not sure Anonymous is your biggest Canadian fan. I have to put myself in the running for that title.

    These are fantastic! A snow storm is responsible for me having a moment to make these. I'm surely no fan of winter but I'm glad the weather forced us all to stay home that day. My mother, an accomplished baker, gushes about these. Says it's the best biscotti she's ever had. Brilliant advice to go with the chocolate rather than cranberries.

    Love, love, love!

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  12. Gourmet Girl Cooks2/3/15, 9:55 PM

    Hi Mimi,

    Hahaha on the competition for "biggest Canadian fan"...a girl can never have too many fans now can they!

    I'm so happy you enjoyed the biscotti. I am extremely flattered that your mother loved them too...and wow, "best ever" doesn't get any better than that! Thanks so much for letting me know you and your family enjoyed them. That makes my day. I will go to sleep with a smile on my face tonight for sure! :-)

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  13. Anonymous2/3/15, 10:30 PM

    This is a wonderful recipe! I use cranberries or diced, dried apricot and pistachio nuts, in equal amounts, instead of chocolate chips/cranberries. A kitchen towel covering the biscotti when taken out of the oven to cool will slow down cooling and prevent cracking.

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  14. Gourmet Girl Cooks2/4/15, 12:40 PM

    Hi Anonymous,

    Thanks so much. I actually just bought dried cranberries and pistachios this weekend to make a version with them -- that was my favorite "store bought" version in my wheat eating days! Thanks for the tip! :-)

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