Sunday, June 5, 2011

Oh My Biscotti! (...46)

This recipe is superdelladelicious!  "Oh My Biscotti!" is my name for this SCD (specific carbohydrate diet) recipe.  It, and a trove of other SCD recipes, can be found at this SCD recipe site or many other bloggers' sites who are cooking with SCD legal ingredients.  SCD is not a diet to lose weight, it's a dietary approach to treating various autoimmune related intestinal diseases as well as other conditions.  I started using these recipes when a good friend's health required him to follow the SCD diet.  But I quickly became a fan of SCD food because it's healthy and delicious.  There's no sugar and no wheat, yet it's full of good for you fats and protein, so the food tastes good instead of tasteless.

This biscotti recipe is a great example of a baked good that doesn't leave you with a gluten-filled, refined sugar high that many baked goods do, but tastes just as sweet and buttery as you want a baked good to taste.

All the ingredients:  no sugar, no wheat!
dry mix...wet mix...together at last...
After first round of baking, ready to be cut.
Cut and turned, ready for 2nd round of baking.

Dipped in coffee this morning, these little cookies were soooooo so good!  SCD Success!

Honey-Almond Biscotti
  • 1/2 c.. butter, softened
  • 3/4 c. honey
  • 2 lg. eggs
  • 1 tsp. vanilla
  • 3 1/2 c. almond flour
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sliced almond 
  • 3/4 c. dried unsweetened cranberries

Preheat oven to 325 F.  In a large bowl, beat butter and honey till light and fluffy.  Beat in eggs and vanilla

.  In a medium bowl, whisk together flour, cinnamon, soda and salt.  Stir in nuts and dried fruit until well distributed.  Mix dry ingrediants into butter mixture until well blended.

The recipes says to "Gather dough into a ball; cut in half

" but this didn't work for me because the dough was too sloppy, which is typical when using almond flour.  Instead I spooned dough onto a greased cookie tray into a long log-like shape that was 10" long by 3 inches wide, by1 inch deep.

Bake for around 20 min. or until lightly browned and slightly firm.  (I baked for 30 min.)

Remove from oven; cool 5 min.
  Reduce oven temp. to 275 F.  

Move log to a cutting suface.
  Cut into 1/2 inch strips; return to baking sheet, arranging slices cut side up. Bake for about 20. min. until crisp throughout.

  (I baked for 30 min.)

Cool completely on wire racks.

Store in tightly covered container.   Make 3 doz. biscotti

Oh My Biscotti!

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