Biscotti Heaven - Sweet Freedom; Living Allergen Free

Confession:  As I am posting this blog I am actually eating one of Dawn's biscotti.  I am totally not kidding and they are delicious.  My favorite part is she didn't bake them until they were really hard.  I think they are perfect!  Try this recipe, I can't give it any higher recommendation.

If you've ever been to the strip district in Pittsburgh, I hope you've had the guilty pleasure of sampling the treats at Enrico Biscotti Co.  Their claim to fame is, of course, biscotti but the choices don't stop there.  Until recently, my personal favorite was the gluten free macaroons.  When paying for my goodies one afternoon, I mentioned to the clerk that I wished they would make gluten free biscotti.  She smiled and pointed to two jars almost hidden at the back of the counter.  Both were overflowing with, yes you guessed it, gluten free biscotti!  I added several to my bag and happily munched my way out of the door.  Not to sweet, crunchy, endless flavor combinations; I was in love!  And on a mission....to create my own versions at home.  After searching the Internet for ideas and my cupboards for ingredients, I came up with two delicious recipes.  They're simple to make and get the crunchy texture by a process of double baking.   You can even make a chewy rather than crunchy version by reducing the the amount of time during the second baking.  Try the two recipes below or add in your own favorite nuts, fruits and flavorings.  Enjoy!

Nutty Piña Colada Biscotti

INGREDIENTS:

4 1/4 cups gluten free flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup butter alternative, softened

1 1/2 cups white sugar

3 eggs

2 tablespoons rum

2 tablespoons pineapple juice

1 1/2 teaspoons coconut extract

1 cup shelled pistachio nuts

1/2 cup crushed pineapple (drained)

1/2 cup sweetened flaked coconut

DIRECTIONS:

1.            In a large bowl, cream together the butter alternative and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the gf flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.

2.            Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.

3.            Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.

4.            Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.

5.            Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted. Cool completely, then store in an airtight container.

Spring Biscotti

INGREDIENTS:

1/4 cup butter alternative

3/4 cup white sugar

1 tablespoon orange zest

1/2 teaspoon vanilla extract

2 eggs

1 egg white

2 cups gluten free flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 ounces dairy and gluten free chocolate chips

1/2 cup dried cranberries

1 1/4 cups pistachio nuts

DIRECTIONS:

1.            In a large bowl, cream together butter alternative, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the gf flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the chocolate chips, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.

2.            Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

3.            Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.

4.            Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.

5.            Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Summertime Sipping - Sweet Freedom; Living Allergen Free

Summer is finally here!  Maybe not the actual date on the calendar but for me, the beginning of June has always been the official start of summer.  To me, summer means June bugs hitting the screen, bright red watermelon, sleeping with the windows open, butter (alternative!) dripping off fresh corn on the cob, and twinkling lightning bugs.  It's when my dogs want to be out more than in and so do I.  Summer is also the time of the year when I feel like a few more hours get added to my day.  I know it's only a trick I play on myself but the extra hours of daylight make me feel like I've won the time lottery.  One of my favorite ways to spend my "winnings" is hanging out with friends on the deck, sipping wine and watching the light slowly fade out of the day.  I love a crisp, dry white wine like Pino Grigio or Chardonnay.  Fruit filled sangria's have always been appealing but when I taste them I'm disappointed with how sweet they are.  I recently found a recipe for Strawberry Basil Sangria that uses a base of Chardonnay.  My interest was  piqued because of the white, dry base and the fresh basil, so I decided to give it a try.  Basil has always been one of my favorite herbs.  It has a unique flavor that pairs well with the strawberries and apple.  The great thing about this recipe is that you can make it as sweet or as tart as you like by increasing or decreasing the amount of sugar and grape juice.  It's a refreshing drink for a summer evening and keeps well in the fridge for a day or two (that's only if your lucky enough to have left overs!).  Of course this is both gluten and dairy free so what's not to enjoy!

Strawberry Basil Sangria

½ lb of fresh strawberries

1 apple

1 ounce of fresh whole basil leaves

1 bottle of your favorite Chardonnay

½ cup organic sugar

1 cup of club soda

1 cup of white grape juice

1. Trim and thinly slice the strawberries.

2. Slice and dice the apple into very small bits.

3. Score the basil leaves with a fork or cut into strips.  If you score the basil then simply  rub the basil leaves gently with the fork in order to release their flavor in the sangria.

4. Layer the fruit, sugar and basil in a large pitcher and let sit for about 10 minutes. This is just to let the sugar absorb the juices from the basil and the fruit. You'll see it turn a bit red.