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I have only had biscotti once in my life. I didn’t grow up around it the delicate coffee dessert and by the time I discovered it, I had already gone gluten-free. So needless to say, they have been one of those foods that I just marveled at from a distance. They are so part of the coffee-house scene. And since Bob and I share a morning tradition snuggled up on the couch with variations of different coffee drinks, I thought he might enjoy a little biscotti with his espresso.
I used almond pulp as the base which give this treat the perfect texture and crunch. You can use ground nuts but be prepared for a major difference in both. Biscotti is also known as coffee bread which is “twice-baked”. The oblong-shaped almond biscuits, are made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven.
So in comparison to the original way of making biscotti… I used almond pulp (as mentioned above) for the base, I dehydrated them once at 145 degrees to create a crust then a second time at a lower temperature of 115 degrees until dry.
The coconut butter glaze topped it off perfectly giving my biscotti the perfect level of sweetness which doesn’t distract from the hint of coconut and lemon. Enjoy!
Coconut Cream Glaze:
Coconut Cream Glaze:
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Posted on Monday, June 3rd, 2013 at 8:27 pm. Filed under: Artisan Breads, Cookies, Nuggets & Balls, Members Only Tags: almond pulp, Dairy Free, Gluten Free, Refined Sugar Free, Soy Free, sugar-free, Vegan RSS 2.0 feed.
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