Wednesday, January 19, 2011

Gluten-Free Goodness: Double Chocolate Mocha Biscotti

The other evening my husband and I were invited to some friends for dinner. They asked if I would bring dessert. I was feeling particularly lazy and didn't want to make a trip to the grocery store for any ingredients. So, I went to my pantry and pulled together a pleasant winter-time dessert tray: biscotti, chocolate-dipped dried fruit, and my homemade hot cocoa. The four of us demolished the tray of treats.

The biscotti recipe is from Elana's Pantry and therefore is made with almond flour (by the way, if you're new to almond flour, Honeyville makes particularly good blanched almond flour and is available on Amazon). I made this biscotti recipe for Christmas gifts last year and it was well received. It's equally delicious dipped in coffee or cocoa.

The chocolate-dipped dried fruits idea came from my mom. They were incredibly easy and a lovely addition.



DOUBLE CHOCOLATE MOCHA BISCOTTI
(from elanaspantry.com)
Print This Recipe

2 1/4 c. blanched almond flour
1/4 c. cocoa powder
2 Tbsp arrowroot powder
1 Tbsp coffee, espresso grind
1/4 tsp salt
1/2 tsp baking soda
1/2 c. agave nectar
1/2 c. dark chocolate

In a food processor, combine the almond flour, cocoa powder, arrowroot powder, coffee, salt, and baking soda. Pulse until ingredients are well combined.

Pulse in the agave nectar until dough forms a ball. Remove the dough and work in the chocolate with your hands.

Form dough into 2 logs on a parchment lined baking sheet. Bake at 350°F for 15 minutes. Remove from the oven and cool for 1 hour.

Cut logs into 1/2-inch slices on the diagonal with a very sharp knife. Spread slices out on a baking sheet and bake at 300°F for 12-15 minutes.

Remove from the oven and allow to cool until crispy.



CHOCOLATE-DIPPED DRIED FRUITS

assorted dried fruits (I used dried cherries and dried apricots)
chocolate chips for dipping (I used both semi-sweet and white chocolate)

Melt chocolate in the microwave, start with 45 seconds, then at 15 second intervals until melted. Dip fruit in the chocolate and lay on a wax paper or parchment paper lined baking sheet until dried.

I went so far as to double dip the cherries--first in white chocolate, and when dried, dipped in semi-sweet chocolate. Yum!