Today is Tuesday and yes, we are ready for another challenge; our own TWD gluten free challenge. This week’s hosts are Jodi of Home Made and Wholesome, and Katrina of Baking and Boys. Check out their websites for the original recipe, which can also be found on page 315 of Baking with Julia, by Dorie Greenspan. Just for the fun of it, we looked up a video on YouTube from the PBS Baking with Julia series. It features Julia with Alice Medrich, making the Hazelnut Biscotti and you can watch it here.
First of all, we should mention that aside from the obvious (gluten free flour – our brown rice/tapioca flour blend), we did make two other changes to Julia’s recipe. Hazelnuts were difficult to locate in our area, but we did find roasted unsalted pistachios, which made a delicious alternative.
The advantage of using pistachios, apart from their great flavor, is the ease of removing the shells as well as any remaining skins, allowing us to completely skip the initial step of boiling the nuts in hot water with baking soda.
As a rule, we never use white sugar, ever, or brown, raw, or whatever. We also never use any artificial substitutes, so readily found today. In general, we are very fond of coconut sugar as an alternative, and since some of us will actually be eating this dessert 😮 , that was a definite must. In case you are not familiar with it, coconut sugar has a very low glycemic index, and is generally well tolerated by most. Please be aware, that this will darken any recipe considerably. No ‘anemic looking’ batters here. With our own addition of one quarter cup of dark chocolate chips (suggested by Julia in her book), it didn’t really matter.
The quantities suggested in the original recipe remained the same. We did need to add two extra tablespoons of flour. Gluten free baking does require slight alterations in either liquids, or the flour used, but since we live at high altitude this could have played a role as well.
As mentioned in the recipe, this dough is very sticky, stiff and little challenging to work with. The gluten free bakers amongst us can certainly relate to this. Since many GF creations tend to spread outward, instead of rising upward, we lined a 9×7 baking pan with parchment paper, creating a raised edge in the center with the paper, to separate the two loaves, just in case. An additional 3 tablespoons of sweet rice flour were necessary for flouring our hands, in order to shape the loaves.
Defying our initial expectations, the loaves rose beautifully.
After baking for exactly 35 minutes, we let the loaves cool for about 20 minutes, before slicing them, and baking them again for an additional 12 minutes. After the second baking cycle we let them cool completely.
We actually baked this recipe last night, and lacked optimal lighting for photographing, which put us in somewhat of a quandary. The house filled with the delicious aroma of the baking biscottis, yet, we had to wait another day to actually taste them. Well, not quite, we did sample a tiny end piece in all of its crunchy deliciousness 😉 .
Aside from our own unique gluten free challenges, we found this recipe to be extremely easy to make for even the most novice baker. This recipe would lend itself for easy gift giving. When it comes to this recipe, allow your own creativity free reign for any fun and tasty substitutions you can think of. Perhaps some dried fruit, goji berries anyone? Chocolate drizzles for decorating after baking, the sky is the limit.
What are your favorite biscottis? Have you baked this type of cookie before? Whether you are eating gluten free or not, we would love to hear from you.
So far, we are really enjoying participating in the TWD challenges and are looking forward to the next one.
13 thoughts on “Pistachio Biscotti”
Beautiful pictures! I can almost smell the pistachios!
Glad you liked it. 🙂
Your blog is very interesting and informative and I must say the photography is exquisite, I am impressed. Pistachios are a wonderful idea, had not even crossed my mind and I am amazed at the way you are able to substitute some of the required ingredients for this recipe but seeing that you are accomplished authors I realize that you are very experienced and knowledgable bakers!
Thanks for visiting. It was a fun recipe to make. It was much easier to adapt than some of the previous TWD creations. Having finally entered the world of DSLR photography, we are really enjoying exploring all that our cameras can do.
Love your photos. Especially the bowl of pistachios.
Pistachios have such interesting colors, they make a great subject for food photography. And of course, they are delicious to eat as well. Thanks for stopping by.
This whole post was lovely. I am going to try another of your wonderful recipes.
Did you try this recipe? How did it turn out for you?
Lovely staging on the photos – the pistachios add a really nice touch.
Glad you liked it.
Classic. It’s one of those dishes you can take to a potluck and nobody would have second thoughts on hearing it’s gluten free.
Definitely. It is a great recipe, and can be easily adapted to include your favorite ingredients. Do you have a particular favorite biscotti?
The ones my elder daughter creates. Just don’t ask for the recipe (I think she ad libs along the way).