Sugar Free Strawberry Biscotti
Naturally sweetened with reduced strawberries, this biscotti recipe is oil-free, sugar-free, gluten-free and vegan! The macadamia nuts elevate the flavor profile to something you've probably never experienced before.
Equipment
- 1 Baking sheet
- 1 Parchment paper
Ingredients
- 2 ¼ c Bob's gluten free 1:1 baking flour
- 1 lb frozen strawberries
- 10 oz macadamia nuts
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1 TBSP corn starch
Garnish (optional)
- ½ cup freeze-dried strawberries, crushed
- 1 can chickpeas (just the liquids)
- 1 TBSP lemon juice
Instructions
- Strawberries (20 minutes): Start by heating the frozen strawberries in a small pot on the stove. Cook them whole over low heat for the first 5 minutes, stirring occasionally. Once they are softened and releasing some juices, increase the heat to medium and cook for another 5 minutes, stirring more frequently now to prevent them from sticking to the bottom of the pan. Using a potato masher, start to break the strawberries down until no whole berries or large chunks remain. Now add 1 tablespoon of cornstarch, turn the heat to high, stirring constantly, until boiling. Hold the mixture at a boil for 30 seconds, then cut off the heat and let cool.
- Macadamia nuts (5-10 minutes): if your macadamias are not toasted, I recommend popping them in the oven to dry roast for 7-8 minutes at 350. Add the dry roasted macadamia nuts to a high speed blender and blend on high. They should liquify into a smooth, thin butter after just a few minutes. Pause to scrape down the sides of the blender as needed.
- Dry ingredients: whisk together the flour, salt, and baking powder in a medium sized bowl. Set aside.
- In a large mixing bowl, beat together the macadamia nut butter and slightly cooled strawberry sauce.
- Add the vanilla and almond extracts and continue blending.
- Add the flour mixture and blend until a tough dough forms.
- Chill the dough for at least 1 hour (max 36 hours).
- Preheat the oven to 350
- Shape the dough into two separate, wide logs, about 7 inches long and 2 inches tall. Place the logs on a parchment lined baking sheet.
- Slicing: Bake the biscotti for 20 minutes, then remove from the oven and immediately slice on a diagonal into 1 ½” pieces. Turn the pieces on their side and bake for another 10-15 minutes or until they start to lightly brown.
- Remove from oven and let cool before adding any garnishes. Enjoy!