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Allergy Safe Recipes

Chocolate-Dipped Apricot Biscotti

web_Chocolate-Dipped Apricot BiscottiBy Cybele Pascal

Dried apricots and candied oranges coated in chocolate were the inspiration for this surprisingly gluten- and nut-free recipe. Each twice-baked bite delivers all three flavors along with a hint of nutmeg, perfect for pairing with a hot cup of tea or coffee.

Makes 24 biscotti
Free of: gluten and all top allergens

Ingredients

  • 3 cups Cybele’s Basic Gluten-Free Flour Blend or Authentic Foods GF Classical Blend, plus extra for dusting
  • 2 tsp double-acting baking powder
  • 3/4 tsp xanthan gum
  • 1/4 tsp salt
  • 1/4 tsp ground nutmeg
  • 5 tbsp + 1/2 cup canned coconut milk (shaken to distribute coconut cream), divided
  • 1/4 cup cornstarch
  • 1 cup sugar
  • 2 tbsp canola oil
  • 2 tsp pure vanilla extract
  • 2 tsp orange zest
  • 3/4 cup finely chopped dried apricots
  • 1 cup dairy-free, soy-free chocolate chips (such as Enjoy Life Chips or Chunks)

Method

  1. Preheat oven to 325° F. Line a baking sheet with parchment paper and dust with flour blend.
  2. In a medium bowl, whisk together flour blend, baking powder, xanthan gum, salt and nutmeg.
  3. In a separate small bowl, whisk together 5 tbsp coconut milk and cornstarch.
  4. In bowl of a stand mixer fitted with a paddle attachment, combine sugar and remaining 1/2 cup coconut milk on medium speed for 20 seconds. Add oil, vanilla and zest and mix for 1 minute.
  5. Add cornstarch slurry to machine’s bowl and mix for 20 seconds. Reduce to low speed and slowly incorporate the flour mixture. Fold in chopped apricots with a spoon.
  6. Transfer dough to prepared baking sheet. Sprinkle a little flour blend onto dough and your hands (the dough will be sticky). Divide dough in half and shape into two logs, each approximately 8 inches long, 4 inches wide and 1 inch high. Square off ends.
  7. Bake in center of oven for 35 minutes. Remove baking sheet from oven and reduce oven temperature to 300° F. Let logs cool for 15 minutes on the baking sheet.
  8. Place logs on a cutting board and slice diagonally into 12 slices each. Return slices to baking sheet, cut side down. Bake 30 minutes, turning each slice halfway through, or until lightly golden. Immediately transfer biscotti slices to a cooling rack, and let cool completely.
  9. Put chocolate chips in a microwave safe bowl that is wide enough to accommodate the biscotti lengthwise. Place bowl in microwave and heat on high for 30 seconds. Stir vigorously and repeat until chocolate is just melted and smooth, about 1 1/2 – 2 minutes total.
  10. Line a baking sheet with wax paper. Dip biscotti lengthwise in melted chocolate, or use a butter knife to spread chocolate along one side. Place chocolate-side up on wax paper. Alternately, dunk one end of biscotti slices in chocolate and place on bottom edge on wax paper. Let biscotti sit at room temperature or in the refrigerator until the chocolate is set.

Next: Cybele’s Basic GF Flour Blend

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