Biscotti - meaning twice baked
A twice baked biscuit originating from the Italian city of Prato dating back from the 18th Century. In modern Italy they are also called "cantuccini" (little nooks). These long narrow treats, are made dry and crunchy by cutting the baked loaf of dough while still hot and baking in the oven a second time. They also can be stored for long periods of time. Being very dry, biscotti are traditionally served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called Vin Santo.
Beyond Italy they are more frequently served with coffee, cappuccinos, lattes and black teas! In Spain they are commonly served with a small glass of sweet dessert wine such as a muscat or moscatell.
Although biscotti is commonly made with flour, eggs, sugar, pine nuts and almonds I decided to adapt a recipe for a gluten intolerant close friend of mine, and voila - delicious!
PISTACHIO CRANBERRY BISCOTTI
1-1/4 cups almond flour
1 tbsp arrowroot powder
1 tsp sea salt
1/4 tsp baking soda
1/4 cup agave nectar
2 teaspoons orange zest
1/4 cup dried orange flavored cranberries
1/4 cup pistachios
In your mixer combine almond flour, arrowroot powder, salt and baking soda.
Mix until ingredients are well combined. While mixing add agave syrup and orange zest until the dough starts to come together, about 1-2 min. Work in cranberries and pistachios and gently form a ball with your hands. Form the dough into a long log
Bake for 15 min @ 350 degrees, let the log cool for about 45min to 1 hr.
Cut the log into 1/2" slices and place back onto the backing sheet.
Bake for another 15 minutes and reduce the oven to 300 degrees.
Let them cool down to set.
Enjoy!
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