Quinoa and Chocolate Biscotti Recipe
Category: Desserts
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Quinoa flour | 120g |
| Corn flour (fine cornmeal) | 100g |
| Dark chocolate chips | 40g |
| Unsweetened cocoa powder | 20g |
| Eggs | 1 |
| Raw cane sugar | 80g |
| Rice milk | 50g |
| Extra virgin olive oil | 30g |
| Orange zest | 1 |
| Ground cinnamon | A pinch |
| Baking powder | 5g |
| Fine salt | A pinch |
| Corn flour (for dusting) | 20g |
Instructions:
These quinoa and chocolate biscotti are the perfect blend of lightness and rich flavors. To start, toast the quinoa flour to eliminate any slightly bitter aftertaste, a characteristic of this gluten-free flour.
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Toast the Quinoa Flour: Preheat your oven to 80°C (static) and line a rectangular baking tray with parchment paper. Spread the quinoa flour evenly on the tray. Toast it in the oven for about 2 hours. This process will help remove the bitter taste that quinoa flour can sometimes have.
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Prepare the Dough: After the quinoa flour has cooled, transfer it to a large mixing bowl. Add the fine corn flour, followed by the raw cane sugar. Stir the mixture to combine, then pour in the extra virgin olive oil. Use a spoon to mix until fully incorporated.
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Add the Cocoa and Spices: Stir in the unsweetened cocoa powder, a pinch of salt, and the freshly grated orange zest. Next, sprinkle in the ground cinnamon for that aromatic touch. Continue mixing until the dough begins to come together.
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Shape the Dough: Once the dough is firm enough, use your hands to knead and compact it. Form it into a rough dough block, flattening it gently. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes. This step will make it easier to roll out later.
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Roll Out the Dough: After the dough has rested, place it between two sheets of parchment paper. Roll it out to your desired thickness, about ½ inch (1.5 cm). Use a cookie cutter to shape your biscotti, or simply cut into rectangles for a rustic look.
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Arrange on a Baking Tray: Preheat your oven to 180°C (static) or 160°C (fan-assisted). Line a baking sheet with parchment paper and arrange the cut biscotti on the sheet, spacing them apart. For an extra touch, sprinkle a few more dark chocolate chips on top of each biscuit.
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Bake: Bake your quinoa and chocolate biscotti in the preheated oven for about 15 minutes if using a static oven, or 10-12 minutes in a fan-assisted oven. The biscotti should be crisp but not overly browned.
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Cool and Serve: Allow the biscotti to cool on a wire rack before transferring them to a serving tray. Once cooled, these cookies are ready to serve with a cup of tea or coffee for the perfect treat.
Enjoy the delicate, yet rich flavors of quinoa and chocolate combined in these wonderfully crispy biscotti. Whether for a special dessert or an afternoon snack, these biscotti will surely delight your guests!
These quinoa and chocolate biscotti offer a gluten-free alternative to traditional cookies while still maintaining an indulgent, rich flavor. The toasted quinoa flour provides a subtle nutty taste that complements the deep cocoa and orange zest, making for a balanced and delightful treat.
Enjoy this unique dessert with loved ones, and savor the satisfying crunch of each bite.
