My brother-in-law’s late mom was a great baker, and, like many women of her era, she had a handful of recipes she was known for (she made a killer arancini!).
One of the recipes she made was a really crunchy biscotti made with roasted orange peel and chocolate. In the cookbook, I made it with lemon and it was pretty darn tasty. But, then I started thinking about how else I could change it.
It mostly came from a comment from my hubby.
“I really do like these biscotti, but they ARE pretty crunchy…but they ARE good…but, still, they ARE REALLY crunchy”.
I got the feeling he thought they were PRETTY crunchy 😉
Seriously though, because of the ratio of nuts to flour, they are crunchy. I love them that way but, I started thinking about those of you that might like a ‘less crunchy’ cookie.
So, I subbed almonds for the walnuts (walnuts are a ‘creamier’ nut) and I lightened up the flour by subbing oat flour for all purpose flour…
I actually think I like these better! They are actually a totally different cookie!
They are lighter…AND they are now gluten free (for those that care…a total accident!).
Either way, this method for these biscotti, where you spread the whole dang mixture into a sheet pan instead of making long bars, is waaay easier than the traditional way!
So, the time-saving trick here is to spread all the batter into the pan and bake it off that way (instead of forming it into logs). Then flip it over and dry them out in a warm oven!
Yup, always finding the easy way out…easy, peasy lemon squeezy…literally!
Also, another trick to intensify the orange flavour is to roast the orange peels. Roasting orange (or lemon) peels is a pretty easy process if you want to do that instead of just grating it.
Grate the peel of a couple of oranges on the thicker part of a box grater, avoiding the white pith because that’s the bitter part. Or simply peel with a vegetable peeler and then cut the peels into very thin strips with a sharp knife. Spread them out on parchment paper and bake in a 300°F oven for about 15 to 20 minutes (when the oils are heated, the flavor intensifies). You can even grind it once dry and use it as a powder.
And all decked out for Christmas!!!!
So there you have it…gluten free biscotti that are easier to make than the traditional way. I will try this method with my other biscotti that I have here on the blog and let you know how they work out but, in the meantime if you want to master biscotti making, here are some other flavours to try:
Double Chocolate Hazelnut Biscotti
Cornmeal Date and Almond Biscotti
Triple Orange Dark Chocolate Biscotti
You can now be the official biscotti maker in the family.
You will have friends forever more!! 😉
And, as always, a pin for later:
- 5 eggs
- 2 cups granulated sugar
- grated orange peel from 1 orange
- 2¾ cups oat flour
- 3 cups walnuts toasted
- 1 cup chopped dark chocolate
- ¼ cup coarse sugar
- Preheat oven to 350°F. Line a large 15 x 11-inch rimmed baking sheet with parchment paper.
- In the bowl of an electric mixer, beat together eggs, sugar and orange peel until light and creamy. Gradually add flour, mixing until combined, then add in walnuts and chocolate.
- Spread into the bottom of the baking sheet, all the way to the edges and sprinkle with coarse sugar.
- Bake until golden brown, about 45 minutes. Turn the oven off and remove the pan from oven. While warm, cut into long batons (3 across and 15 down). Turn cookies over so the cut side is up and leave in the oven to dry (about one hour)
- Serve immediately or store in an airtight container for up to a month. Cookies can also be frozen for up to 3 months.