Tigernut Biscotti
From jo_jo_ba 9 years agoIngredients
- ¼ cup coconut flour shopping list
- 1.6 oz (a generous ½ cup) ground chufa (aka TigerNut flour) shopping list
- 2 tbsp potato starch shopping list
- ¼ cup psyllium husk powder shopping list
- ½ tsp Corn Free Baking Powder shopping list
- ¼ tsp nutmeg shopping list
- pinch fine sea salt shopping list
- ¼ - ½ tsp gluten free liquid stevia shopping list
- ⅔ cup half-and-half cream (for dairy free, use canned coconut milk) shopping list
- 1 tbsp vanilla extract shopping list
- 1 fl. oz butterscotch schnapps (make sure yours is GF (like Dr. McGillicuddy Intense Butterscotch) if needed) shopping list
- coarse or raw sugar, for topping shopping list
How to make it
- Preheat oven to 375F. Line a cookie sheet with parchment.
- Combine all the ingredients just until blended and uniformly moist, but not sticky-wet (it should stick together when squeezed but may not form a ball while mixing).
- Turn the mixture onto the cookie sheet and, with wet hands, shape the dough into a flat log about 8 ½” long and 3” wide.
- Coat generously with coarse sugar and, using a bench scraper or a sharp knife, cut along the log on a diagonal into 10 pieces.
- Gently move the biscotti apart so they are positioned upright with at least 1” of space between them.
- Bake for 20 minutes, until edges just begin to brown. Reduce oven to 350F.
- Turn each piece over onto one cut side and bake for 12 minutes, then turn over and bake another 12 minutes.
- Turn off heat and leave the biscotti in the oven 1 hour.
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