Biscotti

This is such a simple recipe... do give it a go, the ingredients you'll need are -

90g Plain Flour (we used Dove's Farm gluten free)
50g caster sugar
1 teaspoon baking powder (we used Dr Oetker gluten free)
1 egg
1/2 teaspoon vanilla extract
40g pistachio nuts
25g dark chocolate chips/chunks

We mixed the first three ingredients together in a bowl. 

Next, the egg was lightly beaten and the vanilla extract was added to it.  This egg mix was then poured into the dry ingredients and thoroughly combined by hand. (just use one hand to 'squish' it together, it will form a dough after a while - if it's over dry, just add a little water a couple of drops at a time)

Once it was formed into a dough, it was time to add the nuts and chocolate chips.

Finally the dough was placed on a silicone sheet on a baking tray and placed in a pre-heated (160ºC fan oven) for 10 minutes.  We checked it at this point and, as it was still soft in the thickest part, returned it to the oven for a few more minutes before checking and removing to cool.

Having allowed the biscotti dough to cool for about 15 minutes, it was moved to a chopping board and sliced (using a sharp knife) into 1cm thick slices.

The slices we returned to the baking sheet and cooked for a second time in the oven... after about 5 minutes, we turned the oven off and allowed the biscotti to dry using the oven's residual heat.  (take care not to burn your biscotti - set a timer to remind you!)

Beware - the Biscotti are very more-ish and are great with a coffee or a cuppa.  Enjoy.

Gluten Free Berry Almond Slice

This is a recipe from an autumn edition of Waitrose Food Illustrated magazine that we have made a few changes to in order to make it both Gluten Free and also bakeable at any time of the year.  Here's a link to their website recipe and you will see, if you look, that we've removed the need for pastry and also use raspberries (in this case fresh ones but, at other times, we do use frozen fruit).

 

So the ingredients were gathered by Sous Chef J using the crumpled bit of paper I tore out of a Waitrose magazine some time ago.  We don't use the pastry or jam, though.  Our ingredients looked like this...

Sous Chef J in action!

Having preheated the oven to 170ºC, the softened butter and sugar were combined using a hand mixer until they looked light and creamy.  Sous Chef J actually did quite a lot of this (for a change) but would rather have a yellow stand mixer to be in control of... but he's going to have to wait a while for one of those!

Folding in ground almonds

Adding vanilla essence

Next, the vanilla essence was added.  The lightly beaten eggs were then incorporated, a little at a time.  Then the ground almonds were folded into the mix.

Spreading the mix

The berries are added

This slightly firm mixture was then spread, evenly, into a non-stick baking tin (ours is 19cm x 28cm) before having raspberries placed on top.  It was then placed into the warm oven.

 

 

After 10 minutes in oven

Sprinkled with flaked almonds

Having cooked for 10 minutes, the tray was removed and the sliced almonds were sprinkled over.  The cake was then returned to the oven for another 10 minutes to finish baking. 

We allowed the cake to cook in the tray for 15 minutes and then turned it out... the underside looked like this before we 'flipped' it back the right way up!

 As you can see, it was another successful baking session.  The slice freezes well - we freeze it in portions suitable for 3.  It can be served with a cup of tea as an afternoon treat or with creme fraiche as an easy pudding. 

Give it a go... it's a tasty treat and Gluten eaters also love it so it's a good offering to take to pals if you're going to be eating out.  I know it's puds and snacks that my pals struggle with when we visit - they can manage meat and veg without gluten but mention 'afters' and even the most hardy usually blanche at the prospect!