Do you have a spice that you really love? I know I’ve said it before but I love cardamom. The smell of cardamom is powerful and inviting; I don’t quite know how to describe it. It is sugar and spice and everything nice and visions of sugar plums all rolled into one. When we visited the Spice Market in Istanbul, Turkey, the smells were overwhelmingly intoxicating. Mountains of spices flooded the aisles with bright, vivid color in every direction.
It is definitely hard to pick out the smell of one particular spice because they are all displayed together, but the aromatic smells lure you in like an enticing dessert. I came home with delicious bags full of all kinds of spices. Truly a foodies dream!
What is the first thing you think of when you wake up? I have the same routine every morning in my home. I put on my housecoat, bedroom slippers, and head straight to the kitchen to turn on my espresso machine. I can’t wait for that first sip of latte. This reminds me of a Winnie-the-Pooh Story I heard once by A. A. Milne.
‘When you wake in the morning, Pooh,’ said Piglet at last, ‘What is the first thing you say to yourself?‘
‘What’s for breakfast?’ said Pooh. ‘What do you say, Piglet?’
‘I say, I wonder what’s going to happen exciting today?’ said Piglet.
Pooh nodded thoughtfully, ‘It’s the same thing,‘ he said.
Yes, I’m probably in agreement with Pooh. Breakfast is usually the first thing I think of when I wake up. And making that latte is at the top of the list. I love adding a pinch of cardamom to give it a spicy bit of added warmth. When deciding on what type of biscotti to make, combining orange peel, cardamom and dark chocolate seemed like the perfect match. And this recipe is gluten & dairy-free!
The secret to a good biscotti is in the baking. Biscotti needs to go through a second baking process in order to make it nice and crunchy. While this recipe is both gluten and dairy-free, you can have a lot of leeway in how you prepare it. Use the dough as your base and change it up a bit. Add dried cranberries, almonds, or perhaps lemon peel and dried blueberries. The possibilities are endless!
Making Gluten-free Biscotti
GF Orange Cardamom Biscotti in Dark Chocolate
Print recipe
| Serves | 16 |
| Prep time | 15 minutes |
| Cook time | 55 minutes |
| Total time | 1 hours, 10 minutes |
| Dietary | Dairy-free, Gluten-free |
Ingredients
- 4 tablespoons Oil (I used avocado oil)
- 1/3 cup Maple Syrup (pure)
- 2 Large Eggs (cage-free)
- 1 Large Zest of Orange (Organic)
- 1/2 teaspoon Cardamom (powdered or grate from pods)
- 2 cups Gluten-Free Flour Blend (I used Bob's Red Mill 1 to 1 GF Baking Blend)
- 1 teaspoon Baking Powder (non-aluminum)
- 1 cup Dark Chocolate Chips (melted for dipping)
Note
May substitute Milk chocolate instead of dark chocolate if you prefer.
Directions
| Step 1 | |
| In a medium-size bowl whip together oil, maple syrup, eggs, and zest from orange. | |
| Step 2 | |
| In a separate bowl blend gluten-free flour, cardamom, and baking powder. Gently add flour mix to liquid mixture and fold in all ingredients until a moldable ball forms. | |
| Step 3 | |
 Split dough in half. Place parchment paper on a cookie sheet and form two long rectangular logs side by side. | |
| Step 4 | |
| Bake in a 300 degree oven for 35 minutes. Remove biscotti from oven and allow to cool for approximately 10 minutes. Turn oven down to 250. | |
| Step 5 | |
 Before returning biscotti to the oven, cut individual slices on the diagonal. Turn each biscotti slice on its side and place back in the 250 degree oven for another 20 minutes or until biscotti is golden brown. | |
| Step 6 | |
 Melt dark chocolate in a double broiler or in the microwave. Place chocolate in a flat bowl that allows room for dipping the flat surface. Dip biscotti half way up the side. Place chocolate-side up on parchment paper and allow to fully dry before placing in an air-tight container. | |
| Step 7 | |
 Enjoy with a delicious cup of coffee or tea. | |
Find my recipe on the following blogs: vegetarianmamma
I’m looking for a good GF AP flour. Do you think Bobs 1:1 is a good choice? I can’t find it in stores, only his version made of bean flour.
Hi Elizabeth, I do like the performance of Bob’s Red Mill 1 to 1 flour, especially when making dough for biscuits, cookies, or biscotti. It has good texture and is not as sensitive as some flour blends that can often be too sticky or grainy. I have a GF Market at the top of my blog page. You are welcome to purchase it there if you like.
This sounds delicious! Thanks for linking up, I pinned this!
-Cindy
Thanks Cindy! They were delicious dipped in my latte!