by lisa | 1 June 2013 10:22
I thought I would make biscotti since it’s one of those things I’ve never liked. I’ve never made it and I’ve only had ever had in a restaurant served with coffee. I’ve never liked it because it was so hard and crunchy and flavorless. The best dessert to make is one you don’t like (and therefore won’t eat). Right?
I couldn’t have been more wrong. I loved this and wanted to eat it all. In one sitting. Without sharing. After the first stage of baking (during the slicing part…see below), I tasted it. It’s still soft at this point and was like the best ever ooey gooey chocolate chip cookies. I wanted to stop right there, call them done and eat them. I will be making a chocolate chip cookie bar using this same dough because it was so good.
So how did I go about making biscotti when I’ve never made it before? I googled a few recipes (non-paleo, traditional ones) to get an idea of the various ways biscotti was made. I settled on adapting this one from Food.com. I adapted it the way I do for most of my baking; a little less fluid to make way for the honey, less honey than sugar, some almond flour etc… And then I taste along the way and add stuff if I feel the texture is off. In this recipe, for example, I ended up adding in 1/2 cup more almond flour and 1 extra Tablespoon of arrowroot powder than I originally planned in order to achieve the texture I was looking for. Sometimes you get lucky and sometimes you don’t. The baking gods were with me on this one and I got really lucky!
Source URL: http://swisspaleo.ch/paleo-chocolate-orange-hazelnut-biscotti/
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