Hygge – Spicy Biscotti Recipe
Continuing the theme of Hygge-inspired recipes (we ARE still in winter after all, so need a little extra comfort!!), I have included here one for spicy biscotti biscuits. I found the original recipe online (apologies, I cannot find it again to thank the author), and have adapted it to make it gluten-free and not so sweet too.
Makes a nice treat with a cuppa in the afternoon, or as an accompaniment to chocolate mousse (a healthy variety of course).
- 2.5 cups Chestnut Flour (or other gluten-free flour) – sieved
- 1 teaspoon bicarb of soda
- 1 teaspoon of Apple Cider Vinegar
- 1.5 teaspoon ground cinnamon
- 1.5 teaspoon ground ginger
- 0.25 – 0.5 teaspoon ground allspice
- 6 tablespoons unsalted butter, softened
- 0.75 – 1 cup coconut palm sugar, ground (0.75 makes it less sweet which is nice)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons raw Chestnut honey (original recipe said molasses)
- Preheat oven to Gas Mark 4 / 350-degrees F.
- Line a baking sheet with baking paper.
- Mix flour, bicarb of soda, cinnamon, ginger, allspice. Add apple cider vinegar. Set aside.
- Melt the butter over a low heat, then add the honey. Stir together.
- Form a well in the flour mix. Pour in the melted butter and honey. Add Vanilla Essence and the eggs. Form into a stiff dough.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on the baking sheet (about 12 inches long and 2 inches wide).
- Bake 30 minutes, or until slightly firm to the touch. Cool on baking sheet 5-10 minutes.
- Transfer to cutting board and cut into 0.75-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake for about 10 minutes. Cool on a rack.
- Store in airtight containers up to 1 week.
- Biscotti may be kept wrapped in freezer safe plastic wrap and frozen up to a month.
Makes about 24 biscuits.
Note – do sieve the flour. I forgot, and despite my best efforts, still got a few small white clumps in the biscuit as you can see !!!