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August G…uest #11: #Glutenfree baking with D.G. Kaye – Delicious Biscotti

By: | August 19, 2017 | Tags: , , , | 155 comments

Debby 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!

Instructions

  • 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!
D.G. Kaye
Debby
Visit my blog at DGKayewriter.com and my books at my Amazon author page
Connect with D.G.:
www.dgkayewriter.com
www.goodreads.com/dgkaye
www.amazon.com/author/dgkaye7
www.twitter.com/@pokercubster (Of course there’s a story to this name!)
www.facebook.com/dgkaye
http://www.wiseintro.co/dgkaye7
www.linkedin.com/in/DGKaye7
www.google.com/+debbydgkayegies
www.instagram.com/dgkaye
www.stumbledupon.com/DGKaye
www.pinterest.com/dgkaye7
BOOKLINKS:
Conflicted Hearts
MenoWhat? A Memoir
Words We Carry
Have Bags, Will Travel
P.S. I Forgive You
Guest Bloggger
 

  1. Debby, I just have to share this comment with you received via IG on your post
    Love this photo, looks like it’s from a magazine!
    My comment: Thank you so much, but this was taken by the person who made it at home, all tried and tested recipes. I will pass your lovely comment to her.
    And her response again:
    please do! It amazes me how people can make photographs illicit emotions and the other senses. Mine are just records, but some people can just make you taste things!

  2. They sound delicious, Debby! I’ll have to try baking them whenever we have a longer house sit and we actually buy more ingredients than just the stuff for our daily needs! 🙂

    • Fab! Do let me know if you do. And do try it with the amaranth flour, they are extra yummy! 🙂

  3. You do get around, my friend! And there seems to be no end to your talents. Thanks for hosting Debby, Esme – and thanks for what looks like a wonderful cookie recipe, Deb. I avoid using my oven in the summer, but when the weather cools I’ll give it a try.
    xx,
    mgh
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD/EFD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

    • Hello M. Lol, I can’t hide from you. We travel the same circles my friend. So glad you’re going to give these a go. I too appreciate them more when it’s cooler to dunk in tea at night. 🙂 xx

  4. I love to bake but I have never made biscotti. I will definitely try your recipe but I doubt they wont last very long.🌼🌼🌼

  5. These look delicious and, aside from the arm workout, not too challenging for a non-baker like me. 😉 Thanks for sharing, Debby. And thank you for hosting, Esme.

    • Great Sarah! Trust me, I’m no baker, if I can make them anyone can. Do let me know if you give them a go! 🙂 xx

    • Hi Sarah – happy to meet and greet you here while you popped in to read Debby’s post and recipe. Would you also like to G…uest Post?
      Please let me know and email me at cookandenjoy@shaw.ca then I will set you up and you do your very own post direct on my blog. What do you think about this?

      • That sounds lovely. Thank you for the offer. I’ll have to think on a topic as I top out at boiling water. 😉 Actually…that might be a fun post. Will email you. Cheers!

        • WOW that will be lovely. Please let me know if I can send you the Contributor invite then you can do your post as and when you can. Remember any topic, not only food related topics, will be accepted, so any topic that you would do on your own blog will be accepted. Thanks in advance

  6. Debby, these look delicious! I like the idea of getting work out on my arms whilst baking – permission to eat more afterward?!😀😀

    • Exactly!!! Lol, do let me know if you make them and how they turn out. 🙂 xx

    • Hi Annika – So glad you dropped in and like this awesome recipe. Sure a hit with many. I have to ask, would you like to also G…uest Post on my blog? Please let me know and email me at cookandenjoy@shaw.ca then I will set you up and you do your very own psot direct on my blog. What do you think about this? Looking forward to hear from you soon.

      • Thank you so much for the offer, I really appreciate it and this is something that would definitely interest me. At the moment I have a couple of guest posts out…would it be okay a bit later in the year??

  7. Excellent recipe, Debby. Is that image of the biscotti you made? It looks great. And I learned something new about you too. 🙂 Esme is great at recruiting, but as you know I’m a terrible cook. I’ll have to finagle some kind of recipe with Eat-If-You-Dare warnings! Have a great week 😀

    • Thanks for your comment – please note you DO NOT have to do a food related post. Any other post in your own niche is also welcome. Please do not feed pressured by the ‘food’ issue. As you will notice we have many other G…uest posts already.

      • I realized that, Esme. My cooking posts are usually about disasters so they’re kind of funny. I’ll come up with something 🙂

        • If you wish to do one of those post, please feel free, but any other niche will also be acceptable. Please email me @ cookandenjoy@shaw.ca if I have not added you already as a Contributor then you can get going at your convenience. Also remember to add your approval if I am permitted to add a picture of you in the post, and also then include one in the email. Also if you wish, add your social media links then I can add that to the end of the post. Remember the role of Contributor on WP unfortunately does not allow you to add the pictures yourself so email that and let me know where to add them in your text. I am looking forward to your email, and please title it as “G…uest Post” then I cannot miss it. Looking forward to your email and post. Thanks a stack. Esmé

    • Thanks so much Diana! Actually, the picture isn’t my biscotti, but I can assure you, mine come out looking exactly like them! I guess do have a few hidden talents up my sleeve, LOL. 🙂 x

  8. Had conventional biscotti but these sound extra delicious!

  9. I’m very tempted to make these Debby they sound wonderful. Thanks for the recipe ladies. 🙂

    • My pleasure Marje. You won’t regret it when you do. 🙂 xx

    • Hi Marje, thanks for visiting and your comment. Now how about you also become part of the incredible list of G…uest bloggers here. Please let me know if you would be interested.

  10. What a divine recipe, Debby. I am going to try this out. Thank you Esme for hosting Debby on you lovely blog.

    • Thanks so much Robbie! See, I do have a few gluten-free tricks up my sleeve. 🙂

    • Robbie, thanks for visiting and I am sure this is a true winner. I make biscotti every 6-8 weeks, and this one is a must try for me.
      Would you also like to join the ranks of these awesome G…uest bloggers and participate in do any post here with us.

      • Hi Esme, I am sure I can write up a guest post for you. I actually do have an idea. Thank you for the invitation.

        • Oh WOW that will be awesome beyond words. Please drop me an email at cookandenjoy@shaw.ca then I have your email to set you up for doing your post direct on the blog. Once set up you will have to email me again with any pictures you wish to add and also permission to add a picture of yourself and link to your blog. Also please I would like to add all your social media links that way readers can also visit you. On my way to work, but will check in tonight for your email and set you up. Whoop whoop, lovely stuff.

      • I have emailed you Esme. Have a lovely evening.

        • Thanks, received it and set you up do your post at your convenience. Let me know if you need any other information. Please email me your images and approval to use your personal picture and social links as part of the post. Thanks and looking forward to it.

  11. Thank you, I’ve saved these under my recipe bookmark. I enjoy gluten-free baking too. I have food sensitivities, and that’s what actually got me into baking.

    • Thanks Carolee! I hope you enjoy them. Do let us know! 🙂

    • Carolee – I am so glad to see you also popped over to check out this awesome G…uest blogger and this fantastic GF recipe. Now, what do you think, would you like to do a G…uest post here, no need to be recipe based, any Niche will do. Please let me know.

      • Thank you so much for the offer. Let me think about a good topic, and I’ll send you an email. So it could be about my books or something not recipe-related?

        • Yup, no need to be recipe related, any topic which you would have done a post on your own blog. Do you wish me to add you as a contributor and you then do your post at your convenience. Please let me know, thanks in advance

          • Yes, that sounds good, thank you. You probably need my email in order to add me… it’s caroleecroft (at) gmail (dot) com

          • Invite done, so all set to go. I am so happy to have you on board and looking forward to your post.

  12. Hi, Debby, these sound delicious and I will definitely make some not sure if I can get buckwheat flour here and will probably have to substitute hazelnuts as haven’t seen them here either but they look very nice and it is the first recipe I have seen where you dry them in an oven which is still warm but turned off. Thank you for sharing 🙂 x

    • Fantastic Carol! Yes, sometimes hazel nuts can be difficult to find, but I love pecans and find they are even yummier that way. Do let me know how they come out! 🙂 xx

      • I will Debby….I go into town in 2 weeks so always go armed with my list …lol..Then that’s me sorted until next time…Although I love the local markets here it is all Thai food…which I love but when I want to cook anything other than that it is a trip into town but I will surely let you know..they are something I have never made and I am sure my little taste tester will let me know what he thinks…lol Have a lovely week 🙂

    • Carol, wish I could send you some of the ingredients. Although you have done G…uest posting here, should you wish to do more, just let me know. Thanks my friend

      • That’s ok, Esme but thank you and I have another post in the offing…The last couple of weeks have seen me somewhat distracted…I miss my son although he phones me every day and he misses his kids and Aston misses him…a bit of a I don’t know few weeks..But it will pass I am sure…

  13. Hi Debby, it is lovely to see you hear. That biscotti lookd gorgeous, and I am not surprised they are so popular! 🙂

  14. This sounds like a delicious recipe. Usually biscotti are baked twice, it sounds like with this recipe you only bake them once, correct? Are they hard and crunchy or softer type of biscotti? I look forward to trying the recipe.

    • Thanks for commenting. The trick is to take them out and let them cool for about 20 minutes and when you slice them they are still a bit soft in the middle, making them easiest to cut. That’s why right after slicing, they go back in the still warm oven for an hour or two, then cool again and they become hard. 🙂

    • It’s awesome to see so many new bloggers coming over to check out Debby’s post and GF recipe. I noticed your background in your “About” and would love to hear if you would be interested to also G…uest post with us? Think about it and please let me know.

      • It looks like your theme is food and recipes. While that is not my focus, sometimes I have an article on this. Can you maybe contact me through my contact page and explain how Guest posting works. Thank you.

  15. Debby I love this recipe. I’ve gone gluten free and dairy free too! We need to trade more recipes. Buckwheat surprised me. Hugs. ❤️

  16. Sounds like a winner, Miss. Deb.

    • Thanks Annette! Truly scrumptious. <3

    • Hi Annette – welcome and thanks for visiting my blog and checking out Debby’s awesome post. Would you also like to be a G…uest blogger here with me? Please let me know as I will be humbled by a post or two from you

  17. Reblogged this on Smorgasbord – Variety is the spice of life and commented:
    Is there anything that the versatile D.G. Kaye, Debby Gies cannot turn her hand to.. the answer is no… head over to Cook and Enjoy Recipes where Debby is sharing some gluten free recipe for biscotti… take some coffee with you.

  18. Reblogged this on firefly465 and commented:
    An amazing recipe for all but esp the gluten free people, thank you, Debby xxx

  19. Esme, I can’t seem to see comments on your blog. I know I’ve replied to one from a notification from Jennie, but I don’t see it here?

    • My oh my, that’s not good. I will have to try and investigate what’s up and get back to you. Wondering if it could be due to you self hosting??

    • Don’t know if this helps at all, Deb and Esme, but Deb just replied to one of my comments which is still “waiting for approval” here on the blog. I can see my own comments but I doubt that anyone else can. There may be others I cannot see. Somebody needs to “approve” them – that may solve the problem.
      xx, mgh

      • All posts are approved so not sure why it says “waiting for approval”. I check my dashboard every day at least 3-5 times to approve posts which does not appear when I check on the front end. Have a problem with that. I just approved many through dashboard just now. I will have to check in with WP tonight once back from work if they can resolve this issue. Sorry about this to one and all.

      • Wp does some strange things M, that’s why I’ll always blame the gremlins first. 🙂 xx

  20. Thanks so much for inviting me here today Esme. I hope if anyone makes these, they’ll let us know how they turn out. 🙂

  21. A wonderful interview with Debby! Thank you. These cookies look to be scrumptious!

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