This recipe with made with Organic agave nectar in place of the granulated sugar that would normally be in it. With agave in baking, you substitute 2/3 cup where it says 1 cup of granulated sugar.
I made this way the homemade sugar free Bisquick that is on the site.
It’s the one I made most recently labeled Homemade Bisquick that is sugar free. Everything I’ve made with it this turned out fabulous and moist and delicious. I reposted it tonight so it will be easy to find.
The recipe for this will go up a little later this evening.
Buy flavored it with Organic almond extract, some organic vanilla and believe it or not, some high quality anise extract.
I added in 4 large tablespoons of Hershey’s dark cocoa to the very thick dough.
When you cook with agave nectar, if you’re dealing with the original recipe like I was, you lower the oven temperature 25 degrees you also might have to adjust the dry ingredients or wet ingredients so it’s the right texture.
For being one of my baking experiments, the biscotti came out outstanding with a nice soft texture not too hard, not too soft, just right texture and just the right amount of sweetness. If someone told you they were better for you than the average cookie, no one would ever believe it.
Exact proportions of everything will come in later this evening. Stay tuned!
- 2/3 cup wholesome agave nectar
- 4 to 4- and 1/2 cups of homemade Bisquick without sugar recipe on site
- 1/4 cup plus 2 tablespoons good quality healthy oil like canola, grapeseed or olive oil
- 2 eggs
- 4 tablespoons of Hershey’s dark cocoa
- 1 teaspoon organic almond extract or a good quality pure almond extract like Watkins
- 1/2 teaspoon organic vanilla extract or Watkins brand
- You could also add one cup of nuts of your choice like sliced almonds to the dough
- I added some fun colored decorator toppings and rainbow colors to the dough. Really there’s no limit to the kinds of additions that you can add to biscotti. Be in the nuts of your choice, dried fruits, or other additions like granola. You can also leave the Hershey’s cocoa out and stay with a almond flavored or an anise-flavored one. Have fun with the recipe.
Pre-heat your oven to 325 degrees and grease some baking pans with Baker’s Joy spray or you can use butter.
Form the mixed dough, and I highly recommend use a good sturdy mixer for this Dough because it’s very thick.
If you don’t use your KitchenAid mixer or another good quality mixer, you might as well consider this arm exercise for the day.
Form into a narrow log about 2in or 3 wide and the size of a small baking pan that fits inside a convection oven.
I had two logs going at once. I baked the initial log for 20 minutes at 325 degrees, then I checked them and they required more time do you want the cooked logs to be mostly done on top and to be like a texture of a brownie but not too brown.
Once they’ve set up nicely then take them out and put them on potholders let them cool for another 20 minutes to make sure they’re good and solid before you start cutting on them, otherwise you could end up with them breaking.
After the 20 minutes on the baking sheet Cooling, and get a very sharp knife and cut them very carefully into not too thin slices. Let them sit and handle them very very carefully, because at this point they could break. Once they set up they’ll be more sturdy. So very gently turn them on their side, one by one and then bake them on their side for about ten more minutes at 325 degrees.
You can top the logs with nuts or pretty colored sugars or other decorations to compliment them when they’re cut, so they look nice on a plate and impress everybody and put big smiles on their faces if they drink their coffee.
You can also bake some biscotti buttons as I called them, by taking the same recipe and simply just baking it at 325 F. for about 10 minutes.
Recipe and photographs by Paulette Motzko.
July 30th, 2018. 8:24 p.m.