I’m not sold on these…I was hoping the nut flavour of the chickpea flour would work with with biscotti, which are often made with almonds, hazelnuts or other toasted savoury options. And I was hoping the anise flavour would work with fennel seeds.
I was wrong on both counts.
Still, the biscotti were okay, but they weren’t biscotti anymore. More like crunchy, savoury biscuits. They worked dipped in soup, actually. They just didn’t have a lot going for them since the recipe needed some more tweaks. Here’s what I’d do if I made them again:
Anise Biscotti
adapted from Gluten-free Goddess
Ingredients:
1/2 cup amaranth flour
1/2 cup rice flour
1 cup chickpea flour
1 tablespoon baking powder
1/2 teaspoon sea salt
2 teaspoons guar gum
1 1/2 tbsp fennel seed, ground
3/4 cups almond milk
5 tablespoons pure maple syrup
1 tablespoon coconut oil or walnut, hazelnut, or sunflower oil (or vegetable, for goodness sake)
seeds of 1 vanilla bean, or 1/2 tsp vanilla extract
Instructions:
Preheat oven to 350 F. Grease a baking sheet or line with parchment paper.
In a large bowl, sieve dry ingredients. Add almond milk, maple syrup, oil and vanilla. Beat or stir (don’t whisk) until combined.
Dump dough onto prepared baking sheet. Shape into a long narrow loaf (hands are good for this, just wash them first…). Press down slightly to flatten and smooth any crumbling edges. It should taper on both sides of the loaf and be about 1 1/2 inches high in the centre.
Bake in centre of preheated oven for 15 minutes. Remove from oven and slice across the dough on an angle to make 20 cookies. Carefully flip each cookie on its side and spread on the pan evenly. Bake in oven 8 minutes.
Remove from oven again and flip cookies to other cut side. Bake for 8 minutes. They should be golden, but don’t worry if they’re not rock hard yet.
Cool on a wire rack. They harden as they cool (as long as you’re not boiling cups and cups of water in your kitchen at the same time…).
Store leftover biscotti in freezer (in freezer bags to remove as much air as possible) to kep them from getting stale. Reheat in toaster oven or regular oven.
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