WTNH– Gluten free Chef Rob Landolphi talks about the release of a new gluten free baking cookbook and shows us how to prepare mocha-pistachio biscotti.
He talks about the health benefits, nutritional values of gluten free flours, brown rice flour, almond meal flour and flaxseed meal.
Mocha-Pistachio Biscotti Recipe:
Hands-on time: 11 min. Total time: 1 hr. 47 min.
“Biscotti” is an Italian word referring to hard, crunchy, twice-baked cookies. These biscotti can be kept for weeks in an airtight container, but are pretty enough to be wrapped in clear plastic with a ribbon and given as a gift.
4.6 ounces brown rice flour (about 1 cup)
2.1 ounces tapioca flour (about 1/2 cup)
0.9 ounce almond meal flour (about 1/4 cup)
1.15 ounces cornstarch (about 1/4 cup)
1/2 cup unsweetened cocoa
2 tablespoons flaxseed meal
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
3 large eggs
3/4 cup shelled dry-roasted pistachios
Brown rice flour, for dusting
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, cocoa, and next 5 ingredients (through salt) in a medium bowl; stir with a whisk.
3. Beat brown sugar, granulated sugar, coffee granules, vanilla, and eggs with a stand mixer at medium speed until well blended. Gradually add flour mixture; beat until blended. Add pistachios; beat on low until blended.
4. Turn dough out onto a lightly floured surface; divide dough in half. Shape each half of dough into a 12-inch-long roll on a baking sheet lined with parchment paper; pat to a 3/4-inch thickness. (Flour hands with brown rice flour if dough is sticky.)
5. Bake at 350° for 20 minutes or until firm to touch. Remove rolls from baking sheets; cool 30 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Place slices on baking sheets, and bake at 350° for 6 to 8 minutes. Turn slices over, and bake an additional 6 to 8 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire rack. Serves 40 (serving size: 1 cookie)
There will be a book signing at the UConn Coop Bookstore, Downtown Storrs on Monday May 5th at 4pm. To purchase the book, click here.