Italians first invented biscotti in the region of Tuscany.

The “biscotti” meaning cookie or biscuit is baked twice to develop their signature crisp texture. To make this biscotti recipe healthier, we have done them with buckwheat flour.

Buckwheat is not a grain, it is a fruit seed with many astonishing health benefits, some of which are heart health by lowering cholesterol and blood pressure, high in antioxidants, rich in fiber, highly digestible protein, and buckwheat is also naturally gluten free.

Next time you are having a coffee break or craving a snack, have scrumptious crispy biscotti.

Chocolate Almond Buckwheat Biscotti
  • Yields 36
    Servings
  • 15 minutes
    Prep time
  • 1 hour, 10 minutes
    Total time

Ingredients

  • ¾ cup Buckwheat flour
  • 1/3 cup Cornstarch
  • 1 cup Blanched almond flour
  • ½ cup Pure cocoa
  • 2 tsp. Instant espresso powder
  • 2 tsp. Baking powder
  • ¼ tsp. Sea salt
  • 2 oz. Unsalted butter, room temperature
  • 2/3 cup Coconut sugar
  • 2 large Eggs, room temperature
  • 1 tsp. Pure vanilla extract
  • 1 cup Roughly chopped almonds

Instructions

  1. Preheat oven to 300 F and line a baking sheet with parchment paper
  2. Combine buckwheat flour, cornstarch, almond flour, cocoa, espresso, baking powder and salt
  3. In a separate bowl, using an electric mixer cream the butter and sugar until smooth, add the eggs and beat until well blended
  4. Add the dry ingredients and beat at low speed until combined. Stir in almonds until mixed evenly through the dough
  5. Divided the dough and shape two logs, approximately 3 inches wide by 1 inch high
  6. Place on a prepared baking sheet 3 inches apart and bake 40 - 45 minutes, until firm
  7. Cool for 30 minutes and then carefully cut into ½-inch slices
  8. Place the slices back on the baking sheet and bake for 30 more minutes. Cool
Italians first invented biscotti in the region of Tuscany.  The “biscotti” meaning cookie or biscuit is baked twice to develop their signature crisp texture. To make this biscotti recipe healthier, we have done them with buckwheat flour. Shared via http://www.gluteninsight.com
http://www.gluteninsight.com/chocolate-almond-buckwheat-biscotti/

 

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