It’s always hard when you lose someone close to you, someone you love. Everyone grieves and pays tribute in a different way, and I believe you have to do what feels right for you. I miss my Grandma (my Mom’s mom) every day. Whenever I’m in the kitchen baking or cooking, I’m thinking about her. When she was healthier, she would be in the kitchen with my Mom and I every holiday. Even when she wasn’t feeling herself, she would sit at the kitchen table and watch us. The way I honor my Grandma is by baking and cooking with hers and her family’s recipes. Over the past few years, I’ve been taking our family recipes and tweaking them ever so slightly to make them gluten free. This recipe was passed down from my Grandma’s sister, my Auntie Della. Today I give you Italian GF Biscotti.
Maple Sugar, Honey Glazed Gluten Free Biscotti
- 2/3 cup soften ghee
- 1 cup pure maple sugar
- 5 eggs
- 2 tablespoons vanilla extract
- 2 cups brown rice flour
- 2 1/3 cups almond flour
- 5 teaspoons baking powder
- 1 cup raw honey
- 1/2 tablespoon Almond Butter
- 1 tablespoon ghee
- 1 tablespoon coconut milk
Pre-heat your oven to 325 degrees.
In a large mixing bowl or stand mixer, blend together the soften ghee and maple sugar. Next, add in your eggs one by one and vanilla extract. Mix together and scrap down the bowl as needed.
In a separate bowl, mix together your dry ingredients – brown rice flour, almond flour, baking powder. Mix together with a fork to make sure all of the flours and baking powder are combined well. Slowly spoon this mixture into your wet mixture. Once fully combined, scrap the bottom of the bowl to make sure everything was well combined.
Line your cookie sheet with a piece of parchment paper. If your batter seems a little sticky, rub some almond flour on your hands to help the dough from sticking.
Spoon out the dough into your hands and form in logs onto your cookie sheet. The log should be about 3 inches wide. Keep in mind that the log will spread when it bakes, so if you want smaller cookies, you can form the dough into smaller logs.
Pop in the oven for 20-25 minutes. Again, the size of the logs are going to affect how long it takes for it to cook.
Take out and let cool on a cookie rack. If you aren’t going to use the glaze, then you can cut the log into long strips then in half as shown below. But if you are going to use the glaze, then wait to cut the strips until after you put the glaze or frosting on.
Optional Glaze Instructions:
Bring your honey to a low boil on medium heat in a sauce pan. Cook for 5-7 minutes. Remove from heat then whisk in coconut milk, almond butter, and ghee. Put back on the flame and cook for another 10-15 minutes.
Remove from the heat, and while it’s hot, drizzle and/or spread the glaze over the cookie. Let dry and cool for 10-15 minutes, then slice and serve!