Wheat Free Chocolate Almond Biscotti

So I'm still making it through all these things I've made but haven't gotten around to posting. I made these ages ago as well, back when I went through a wheat free kick that lasted about, oh, a day and half ;-) I was having some tummy troubles and started to suspect wheat but I really don't think it was that in the end. Regardless, these turned out really yum! I love rye flour and should use it more often really. I read online that some people cutting out wheat also cut out rye, it's a bit 'borderline' so I'm not sure how "wheat free" these are, but if you are cutting out wheat and are ok with rye - they are a great substitute. The chocolate flavour goes so nice with the almonds and these turned out nice and crunchy, like proper biscotti should be, essential to dip into a mug of coffee. I repeat, essential!! :-)

Makes 12:

40g unsweetened cocoa powder

75g blanched almonds, toasted

100g light muscovado sugar

150g rye flour

50g ground almonds

2 Tbsp vegetable oil

30g caster sugar

1/2 tsp baking soda

1/8 tsp salt

1/2 tsp almond extract

----2 eggs------

1 Tbsp cornstarch

1 Tbsp potato starch

1/4 tsp baking powder

1/8 tsp xanthan gum

2 tsp vegetable oil

100ml water

First make the 'eggs' by whisking the dry ingredients together then slowly whisking in the water and oil. Give it a good whisk until slightly frothy and it's thick like beaten eggs would look like. Don't worry if there are some tiny lumps. Set aside. Preheat oven to 180C and spread the almonds on a baking sheet. Toast for about 8-10 minutes, until golden brown and fragrant, remove and let cool then roughly chop. Turn oven down to 150C.

Whisk together the rye flour, cocoa powder, ground almonds, salt, baking soda and set aside. In another bowl whisk together the 'eggs', sugars, vegetable oil and almond extract until light and sugar mostly dissolved. Stir the dry ingredients in with a wooden spoon until a dough forms then add the almonds and stir in.

Flour your hands and work surface and form into a big log shape, about 10 inches long and 2 inches wide. Place on a baking sheet lined with baking paper and bake in a 150C oven for about 30 - 40 minutes. The log will be firm to the touch and will have spread whilst baking a bit. Transfer to a wire rack to let cool for 10 minutes.

Transfer to a cutting board and slice the log into diagonal slices about 1 inch wide, I got 12 out of my log. Arrange the slices cut side down onto the baking sheet and pop back into the oven for 15 minutes. Turn the slices over and bake for another 15 minutes or until crisp and dry. Remove and let cool on a wire rack.

♥

Nutritional Analysis: Per Biscotti

Calories: 167

Fat: 7.1g

Sat Fat: 0.7g

Fibre: 3.6g

Protein: 3.3g

Carbs: 25.1g

Sugars: 11g

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