Sicily Biscotti
Ingredients
- 1/2 cup grain-sweetened chocolate chips
- 2 cups gluten-free flour
- 1 1/4 cups brown rice flour
- 2 teaspoons Stevia Plus powder (available at natural foods stores and online)
- 1 teaspoon xanthan gum (available at natural foods stores and online)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- dash Celtic sea salt
- 1/2 cup butter, slightly softened
- 1/2 cup Swerve sugar substitute (available at natural foods stores and online)
- 2 eggs
- 1/2 cup dark agave nectar (available at natural foods stores and online)
- 1 tablespoon vanilla
- 2 tbsp cup roasted maca (powder made from an Asian root vegetable; available in natural foods and Asian grocery stores and online)
- 1 1/2 cups organic roasted almonds, chopped
- 1/2 cup almond meal
- oil spray
Preparation
In a double boiler, melt chips. Set aside.
In a medium bowl, sift together flours, stevia, xanthan gum, baking soda, baking powder and salt. Set aside.
In a stand-up mixer with paddle attachment, cream butter until white. Add Swerve and beat until fluffy, about 5 minutes. Blend in eggs, one at a time. Add agave, vanilla, melted chips and maca. Stir in the nuts. Slowly incorporate the dry ingredients to form a firm dough. Wrap dough in plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees. Lightly grease two cookie sheets and line with parchment paper.
Divide the dough into 3 equal pieces. On a floured sheet of wax paper, roll each piece with hands into a log 2-inches thick and 12-inches long. Place 2 logs on one prepared baking sheet, leaving enough space between them for the dough to spread while baking; place remaining log on other baking sheet. Bake for 20 minutes.
Let baked logs sit for 10 minutes. With a serrated knife, slice the logs on a slight diagonal, about 3/4-inch thick. Place the slices, cut side down, on the original parchment-paper lined cookie sheets.
Lower oven temperature to 350 degrees. Bake slices for 12 to 15 minutes. Cool on a wire rack. Store in an airtight container.
