Immediately after popping these puppies in the oven, I excalimed: “IM SO EXCITED!!”
Oliver chuckled from the other room, unaware that on top of the chocolate pecan pie in the oven (which he already knew about) I was making Gingerbread Biscotti. Paleo Gingerbread Biscotti with Crystallized Ginger Chunks, to be exact. (Ok, so the crystallized ginger chunks aren’t paleo. At all. But ginger is pretty much a miracle worker as far as digestion goes, and those crystallized cubes are just so good).
“Gingerbread Biscotti,” I explained to him, "has been on my recipe short list for over a year!”
“How is that possible?”
“and finally,” I went on, ignoring his question, “I just decided. I said I’m not buying camping snacks. I’m making Biscotti!”
Why it ever took me so long to get to this is even more perplexing now that we've eaten the whole batch. These biscotti really were the best camping snack we had, (and for general snacking back home, too!). Drizzled with a bit of coconut butter as "frosting" and studded with big, fat chunks of crystallized ginger, the minute these were gone I was sad about it. If you like dipping your cookies in your coffee or tea, this one's for you...
Paleo Gingerbread Biscotti - Yield 10 3 inch biscotti (1/2 inch to 1 cm thick each)
1 cup almond flour
1/4 cup coconut flour
2 tablespoons arrowroot flour
1/4 teaspoon salt
1 1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon baking soda
3/4 cup crystallized ginger, roughly chopped
2 tablespoons honey
Frosting: 1/4 cup coconut butter (coconut manna)
1. Preheat your oven to 350°F.
2. In a medium sized mixing bowl, whisk together almond flour, coconut flour, arrowroot powder, salt, baking soda and spices.
3. In a separate mixing bowl, whisk together the egg and honey. Fold the wet mixture into the dry. You may need to use a spatula to really work the dough together (or your hands!). Fold in the ginger chunks.
4. Shape the dough into a rectangle (about 1/2 inch tall, 3 inches wide, and 6 inches long) and place on a cookie sheet. Bake for 15 minutes. Remove from oven and allow to cool for 15 minutes. Use a serrated knife to cut the rectangle into strips, 1/2-inch thick, forming the biscotti. Lay each strip back on the cookie sheet cut side up. Reduce oven to 300°F and bake for 20-30 more minutes, until the cookies begin to turn golden and crisp.
5. Remove from oven, and allow to cool completely.
6. For "frosting", melt 1/4 cup coconut butter. Drizzle coconut butter over cooled cookies. Allow to set. Serve as dessert or with a warm beverage for dipping.