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Cookies Chocolate-Pecan Biscotti
 
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Sabastian
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 Jun 2007
Posts: 1034

PostPosted: Wed Mar 11, 2009 6:37 am    Post subject: Chocolate-Pecan Biscotti Reply with quote

Chocolate-Pecan Biscotti

DRY INGREDIENTS
2 1/2 cups brown rice flour, (or spelt flour)
1/4 cup ground flax seed
1/2 cup cocoa, (unsweetened)
1/4 cup tapioca flour
1/3 cup Sucanat sugar (or granulated sugar)
1/2 cup pecans, ground
1/4 teaspoon sea salt
2 teaspoons baking powder, (double acting)
1 1/2 teaspoons cinnamon
2 tablespoons vegetable shortening, non-hydrogenated (or unrefined coconut oil or walnut oil or canola oil)
1/2 cup pecan halves
WET INGREDIENTS
1/3 cup maple syrup
1/4 cup brown rice syrup
1/4 cup dried figs, (~7 black mission)
3 tablespoons walnut oil, refined, (or canola oil)
1 tablespoon vanilla extract
1 teaspoon orange extract
3 tablespoons maple syrup
3 tablespoons flax seeds, ground
GLAZE
2 tablespoons maple syrup

Preheat oven to 350 degrees F (175 degrees C).
Put parchment paper down on a baking sheet (if you don't have parchment paper, you can oil your baking sheet).
Cookies can even stick a little to a non-stick baking sheet which messes up the cookies, so I greatly prefer parchment paper because it always makes for very easy removal.
Combine dry ingredients in a large bowl. Cut shortening (or oil) into flour mixture (using a fork and a knife). Mix in pecan halves.
Blend all wet ingredients except for the last two wet ingredients: maple syrup and the ground flax seeds. Blending in food processor is best because the figs need to be completely pureed.
Place the last two wet ingredients (maple syrup and ground flax seeds) in a small bowl, and mix together with a fork. This makes a type of egg replacer. Fold this into the blended wet ingredients.
Add the wet mixture to the dry mixture, and mix together. It will probably seem quite dry at first, but once you get all the ingredients integrated, you should be able to press the dough together and have it stick. (If other flours besides those being called for are used, additional flour may be needed to create a stiff enough dough. The dough is too wet if you can not form cookies with your hands.)
Shape dough into two logs shaped similarly to a flat/short loaf of bread. They may be a bit crumbly, but should bake together nicely. Place on the cookie sheet.
Bake for about 20 minutes. To prevent the bottom from burning, you may like to put an extra cookie sheet in the oven to protect the main cookie sheet from the heating element of the oven.
Remove logs from oven, and let cool on a cooling rack for about 20 minutes.
When cool, transfer each log to a cutting board, and with a very sharp knife, cut the log into "slices" just like bread (except this will be much flatter/shorter than a loaf of bread). Place biscotti back onto the cookie sheet. Cut as gently as possible to minimize crumbling. You should be able to press some of the pieces that fall off back onto the cut biscotti. Don't worry if the cut biscotti seem quite crumbly; after they are baked again in the next step, the biscotti will stick together much better.
Brush the maple syrup glaze onto the tops of the biscotti. Bake again at 300 degrees F (150 degrees C) for 25 minutes (this dries them out, and creates a good crunchy cookie to have with herbal tea or grain coffee).
VARIATIONS:
- Use a combination of maple syrup, brown rice syrup, and barley malt syrup as the liquid sweetener. The current ratio of maple syrup to brown rice syrup makes a soft/slightly crisp cookie, whereas if more brown rice syrup were used in place of the maple syrup, the cookie would be crispier/crunchier. See the "Sweetener Substitutions" section in "Dessert Notes" earlier in the book for more information.
- Could use any combination of the following flours: brown rice flour, whole-grain millet flour, whole-grain amaranth flour, whole-grain teff flour, whole hemp flour, ground sesame seeds, and/or ground flax seed OR if you don't mind using a flour with gluten: whole-grain pastry wheat flour, whole-grain spelt flour, whole-grain kamut flour, and/or whole-grain oat flour.
- To lower the fat content, replace some of the coconut oil with applesauce and/or prune puree - note this will create a more cake-like cookie rather than a crispy/chewy type cookie.
- See the "Dessert Notes" at the front of this chapter for more variation ideas.
- Alternative nuts can be used such as: hazelnuts (filberts), almonds, walnuts, etc.
- Alternative flavorings can be added such as: dark chocolate chunks, orange zest, grain coffee, carob, spices, etc.

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Yemek Tarifleri
Robot Admin

Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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