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Recipes

speculoos biscotti

The Daring Gorumet has a wonderful speculoos recipe. This is our adaptation with the texture changed to be biscotti.

Preheat oven to 375 degrees.

In a stand mixer combine:

• 1 cup (2 sticks) softened butter
• 2 cups brown sugar

To the butter and sugar mixture add and mix:

• 3 eggs
• 1 tsp vanilla extract
• 1 tsp grated lemon zest (optional, changes the taste more than expected)

Add the dry ingredients and mix a third time:

• 1 3/4 cups teff flour
• 1/2 cup quinoa flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca flour
• 1/2 cup almond flour
• 2 tsp ground cinnamon
• 1 1/2 tsp baking powder
• 1 tsp ground nutmeg
• 1 tsp ground cloves
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground anise seed (or ground allspice)
• 1/4 tsp ground cardamom

Put a Silpat into a 12" by 17" jelly roll pan. Spread the dough evenly into the pan. Cook for 30 minutes. The result will be a lot like a brownie.

Remove it from the oven and let it cool for 25 minutes. Reduce the oven temperature to 325 degrees. Wash and dry the Silpat and pan so they are ready to use again.

Cut the brownie into three lengthwise strips. Cut one-and-a-half of these widthwise into small rectangles, arranging these on the pan with each small rectangle lying on its side so it will dry quickest while baking. (That will fill the pan.)

Bake a second time at 325 degrees for about 20 minutes. The finished biscotti should be dry. Transfer to a bowl or cooling rack (even biscotti needs some air flow) and bake the second half of the batch.

As with traditional speculoos cookies, the flavor of these will improve with time. Try making them a week or more ahead of time!