19 Aug August G…uest #11: #Glutenfree baking with D.G. Kaye – Delicious Biscotti
Please meet our awesome Canadian author, writing under the pen name of D.G. Kaye.
Hello readers of Esme’s wonderful blog. My name is Debby Gies. I’m a writer/blogger and author of 5 books, soon to be 6! I’m a nonfiction/memoir writer who writes under the pen-name of D.G. Kaye, writing about women’s issues, self-esteem empowerment and surviving emotional abuse growing up with a narcissistic mother.
I came across Esmé’s blog by reading a reblog a fellow blogger had posted, joined in the conversation, and before I knew it, Esmé had kindly invited me to share a post here.
I live on a dairy-free and gluten-free diet which I began 18 years ago when I was first diagnosed with Crohn’s disease and began studying the disease, searching how to combat flare-ups without drugs. I learned a lot about how dairy and gluten were my intestine’s worst enemy and subsequently, I’ve been living drug-free ever since. But today I’m not going to talk about that journey, one I’ve shared on many blog posts and in some of my books, but rather, I wanted to share a delicious Biscotti recipe I’ve had for years now, and although baking isn’t my strong point, I’d have to say that anyone who has ever eaten these cookies begs for the recipe.
I will warn you all, when you start making these cookies, your arms will get a good workout as the batter becomes heavier, but hey, maybe we’ll burn up a few calories before ingesting them! But I will also add that anyone who has eaten them wouldn’t know they’re gluten-free, and quite frankly, those who aren’t gluten-free couldn’t care less because they are so delicious. Because of the work involved, I usually only make a few batches at one time once a year – Christmas time, because those family members who have become addicted to them almost expect them now and consider them a real treat. They know it’s the only time of year they will get some. And the good news is, they freeze beautifully. I’ve been known to have some packed away for 6 months in my freezer and you wouldn’t know it wasn’t freshly baked after taking one out and letting it sit for a mere few minutes before eating one. So without any further ado, here’s the recipe . . .
Nutty Biscotti – Gluten-free
Here are the list of ingredients you will need:
- 6 Eggs
- 2 Cups Buckwheat Flour (OR Amaranth flour is a less dense substitution, making the biscotti lighter). I also have found much success with using Amaranth flour instead of Buckwheat flour
- 2 Cups of Sugar
- 2 Cups of Hazelnuts (no skin)
- 2 Cups of Almonds
- 2 Cups of Walnuts
- 1 Tspn. Baking Powder
- 1 Tspn. Vanilla Powder (or extract)
- Optional: Icing Sugar
A few notes: Buckwheat flour works great because of its density. I like to use raw sugar of any variety as opposed to white sugar for it’s better health benefits. I’ve tried substituting with pecans when I didn’t have hazelnuts and they were delish!
- Pre-heat oven to 385 – 400 degrees (ovens vary, know your oven)
- Beat the sugar, baking power, vanilla and eggs with a hand-mixer in a large bowl
- Add in the flour and start mixing all ingredients together with a large wooden spoon
- Once the batter is smooth, add in all the nuts and get that elbow grease going until all is blended nicely
- This recipe should heed 4 loaves – 2 per baking tray, so you’ll need to prepare 2 trays with a sheet of parchment or waxed paper
- Start spooning the mixture on the trays to form 2 loaves close to the edge of the top and bottoms of each tray (portrait width) leaving good space in between the two loaves because they spread
- Allow to bake approx. 15-20 minutes then you can check loaves by inserting a toothpick to make sure dough is cooked. Depending on your oven they may need just a few more minutes so keep your eye out before they burn.
- Once baked, remove the trays and let cool on counter for about 1/2 hour by removing the loaves while still sitting on the parchment paper to cool
- Once cooled, place the loaves on a cutting board and cut the loaves into biscotti slices, approx 1 to 2 inches and if you wish to sprinkle them with icing sugar, go ahead
- Once cut into cookies, place them back on the trays and put the trays back in the still warm, but turned off oven for an hour or so
- Now take them out, eat one and enjoy!
I hope you enjoy these like everyone I know does, and feel free to let me know how yours have turned out!
Live Laugh Love . . . and don’t forget to breathe!
Visit my blog at DGKayewriter.com and my books at my Amazon author page
Connect with D.G.:
www.twitter.com/@pokercubster (Of course there’s a story to this name!)
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Words We Carry
Have Bags, Will Travel
P.S. I Forgive You