Gluten Free Biscotti Bites

Yesterday I posted about our recent cocktail party, where one of the desserts served was a bite-sized biscotti.

Calling these cookies a biscotti is a bit of a stretch, since they don’t have the double-baked technique that makes a biscotti a biscotti.

But the flavor and texture is close enough.

I originally got the recipe from Real Simple magazine, but when I tried to find it online, it was a ghost.

I had to modify the recipe to make it gluten-free, too.

Here’s what I did.

Ingredients: (Yield: about 30 cookies, depending on how much dough you eat)

  • 1 c buckwheat flour (despite the name, it’s gluten free)
  • 1/4 c almond flour
  • 1/2 t baking powder
  • 1/2 t coarse salt, plus more for garnish
  • 3/4 stick butter
  • 1 c granulated sugar
  • 2 eggs
  • 1 1/2 c shredded coconut
  • 2 T grapefruit zest (personally, I think orange would have been as good or better)
  • 8 oz bittersweet chocolate, divided
  • 2 T heavy cream
  • Sanding sugar
  • Flaky sea salt

Directions:

  • Preheat oven to 350 F
  • Mix together buckwheat flour, almond flour, baking powder and salt
  • Beat butter, sugar and eggs until fluffy
  • Add flour mixture and combine
  • Stir in coconut, citrus zest and 4 oz of chopped chocolate (as chunky as you like it)
  • Generously sample dough
  • Refrigerate 30 mins
  • Continue to generously sample dough during chilling time
  • Roll into rough teaspoon-sized balls
  • Dip into sanding sugar (Turbinado sugar also works well. Steal some packets from your local coffee shop)
  • Bake 15-20 mins, until golden on the edges
  • Let cool completely
  • Melt remaining chocolate with cream to make a ganache
  • Dip cookies halfway into ganache and sprinkle with sanding sugar and flaky sea salt

Ok, these turned out great. Surprise! I pulled it off!

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With all of the other desserts at the party, there were a lot of cookies left over. I rectified that problem ASAP.

 

 

2 thoughts on “Gluten Free Biscotti Bites

  1. These look amazing. I have found that “bite-sized” is the key at parties. When I make brownies, I cut them into tiny bite-sized squares and put two pieces on a frilly toothpick like a kabob. They always get eaten- not so if I just pile up regular sized squares on a plate..go figure! haha

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