What do you when you’re stuck inside on a rainy, dreary Saturday afternoon?
Make biscotti, clearly.
Well, that’s partially a lie – this isn’t biscotti but it is biscotti’s Jewish cousin, mandel. It’s very similar to biscotti and in fact, I may like it more than biscotti.
It’s soft yet crispy and makes the perfect companion for your morning coffee or your afternoon latte.
This delicious cookie is also completely starch free, gum free, and made without refined sugar. As you may have noticed, I’ve grown tired of starches and nutritionally empty grains. Gluten-free eating can be difficult for a myriad of reasons, including the fact that a lot of gluten-free goods out there are nothing more than junk food full of starches. This really is unfortunate because there are so many delicious grains that are wonderful for you and can have a place in a nutritionally sound, gluten-free diet.
I’ve also grown tired of bleach, refined sugar. I feel tired, sluggish, and my blood sugar goes a bit crazy if I have too much sugar (I’m hypoglycemic). Usually, I use honey in place of sugar in my recipes however, liquid sweeteners do not mimic the structure of regular sugar. Enter sucanat. Sucanat is pure dried cane sugar – it isn’t bleached like white sugar and does not have any additives like brown sugar. This is my first baking attempt with sucanat and I’m definitely liking it.
So, go ahead and whip up some of these cookies this afternoon. Sit, grab some coffee, and eat these cookies that you can feel good about
Gluten free Almond Mandel/Biscotti
Yield: about 20 cookies
Inspired by Edible Perspective
This looks like a lot of steps -but it’s not! You only need a bowl, a whisk, and a few minutes.
40g almond meal
60g millet flour
40g sorghum flour
1/2 teaspoon of baking powder
pinch of salt
1/4 cup of oil
1/3 cup sucanat, or sugar
1 teaspoon vanilla
1/2 teaspoon ground coriander (yes, really)
1/4 teaspoon almond extract
1/4 cup chopped almonds
1. Preheat your oven to 350F. Line a baking sheet with parchment paper or a Silpat and set aside.
2. In a medium bowl, combine all of your flours, baking powders, salt, and coriander.
3. In a large bowl, whisk up your egg.
4. Add sugar and mix to combine.
5. Add oil and combine.
6. Add vanilla and almond extract
7. Add your flour mix to your liquid mixture in 3 batches. You want your batter to be very thick and sticky – almost like cookie dough.
8. Stir in your chopped almonds.
9. Refrigerate dough for about 15-20 minutes.
10. Turn dough onto baking sheet and spread around with a wet spatula (keep a bowl of water next to you and dip your spatula every few minutes). You want an oblong shape that is about 6 inches wide and 1/2 inch thick.
11. Bake for 15-20 minutes until the edges are brown.
12. Immediately cut into 20 pieces. First, using a sharp knife, cut down the center of the cookie then cut into 1 inch bar shapes.
13. Gently, turn cookies on their side and bake for 5 more minutes.
14. Let cool completely before you store! otherwise, they won’t be crispy.