I created an utterly irresistible and scrumptious treat using decadent and luxurious ingredients. These treats even have a secret ingredient! What if I told you the scrumptious treats were gluten free? Would you believe me? You should, Dear Readers. I created a treat so scrumptious you will want to share them with your loved ones and friends but you will not. You will not share the treat because they are so yummy you will hoard them for yourself! What to do? What to do? Make a double batch of course! Dah!
Now, I bet you’re wondering what is the secret to my super duper delicious creation right? I will tell you but only because I have a generous spirit. Ready? Come in closer... Coconut oil is the secret ingredient! NOT just any coconut oil mind you, Dear Readers, it MUST be Tresomega Nutrition Virgin Coconut Oil! I am absolutely coo coo for the stuff! No fooling. (You can purchase the coconut oil and other Tresomega Nutrition products online at Sam’s Club. Just visit: www.samsclub.com) Would you like the recipe? I thought so. How about some pictures so you can easily duplicate my creation? Thought so again. Read on, Padawan. Read on...
Mary's Kitchen Gluten Free Chocolate and Coconut Almond Biscotti
Yield: 4-5 dozen
1/2 cup unsweetened shredded coconut
1/2 cup blanched slivered almonds
2 large eggs plus 1 large egg white, at room temperature
1 cup sugar
1/2 teaspoon kosher salt
1 1/2 teaspoons pure almond extract
1/2 cup Tresomega Nutrition Virgin Coconut Oil, melted and cooled
1/3 cup milk chocolate chips
2 tablespoons semi sweet mini chocolate chips
2 1/4 cups gluten free (all purpose) baking flour
1/2 cup almond flour
Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside.
Spread shredded coconut in a single layer on a prepared baking sheet. Toast until just golden, 4 minutes. Set aside to cool. Spread almonds on the other prepared baking sheet in a single layer. Toast 6 minutes. Set aside to cool.
In a large bowl, combine eggs, egg white, sugar, salt and melted Tresomega Nutrition Virgin Coconut Oil. Add chocolates and cooled coconut and nuts. Stir to combine . Add gluten free baking flour and almond flour to bowl and mix, with hands until mixture becomes cohesive and forms a large mass. Divide the dough into four equal portions. Place 2 portions on each prepared sheet. Press and shape each portion into an 11”x2”x1/2” log, spaced 3 inches apart. Bake the logs 14 minutes then remove and rotate pans. Continue to bake logs 8 minutes more. Remove and cool logs on the baking sheets 10 minutes. Keep the oven at 350°. Carefully transfer each log to a cutting board and use a serrated knife to slice into 1 inch-thick straight or diagonal slices. Place the slices on the sheet pans, cut side down. Toast biscotti 7 minutes per side. Cool biscotti completely on the sheets. Store in an airtight container up to 2 weeks. (Some biscotti may break during the cutting process but don't worry, just eat the evidence.)
These biscotti are SO crispy yet delicate, you will enjoy them no matter what your dietary restrictions. It's all thanks to the coconut flavor the Tresomega Nutrition Virgin Coconut Oil imparts which pairs beautifully with the chocolate and almonds. Please visit Tresomega Nutrition's website and social media pages on Facebook and Twitter so you can learn more about the products the company offers. To make that easy, just follow these links:
#Tresomega #OrganicsForLife #SamsClub
Avid home cook and passionate instructor