Grab your cup of coffee and a Chocolate Chip Teff Biscotti for a few moments of at-home bakery bliss! A gluten-free, nut-free, allergy-free, and vegan healthy recipe so you can enjoy this Italian classic once again without sacrificing flavor or crunch!
First off, is biscotti and cookie or a biscuit? According to Italian tradition, it’s defined as a biscuit or cracker. That also leads me to question if it’s considered a breakfast, brunch, dessert, or “tea time” item. I’m going to go with anytime where this is a hot cup of coffee or tea involved, a little crunchy biscotti is appropriate! It’s a little nuisancey but as long as we have a dry, crunchy, oblong semi-sweet…”thing” and that warm drink in hand…we can have a biscotti break. (Calling biscotti a cracker sounds so wrong in American sense…)
Biscotti brings to mind weird feelings and memories for me. I’m not sure how many (very few) times I’ve even had biscotti. I would never go forth and grab one of those dry sticks for the heck of it off the Italian cookie platter. They remind me of wealthy old people…and elementary school. Before you call me crazy just hold on a second and let me explain.
When I was younger, the most “fun” thing my friends and I liked to do in school was “clean our classroom”. Not even joking, when you are in the same classroom for those 6 hours with the same 20-35 kids and teacher, you find joy in the weirdest things. Your classroom becomes your “second home” so to speak. Whenever we had indoor recess or when we finished work/projects early, we could start organizing and cleaning the classroom. From books to shelves, the cubbies and color organizing the crayons, to even Windexing the windows and scrubbing down the desks.
All those markers, crayons, pencils, etc. were always stored in those old-school tin and metal butter cookie, or in this case “biscotti”, containers. It never failed and every year, every classroom, grade school teachers would use those old metal cookie tins for storage (not like they were given much of a classroom budget as we all know!) The earliest memories I have and the thing that always pops into my mind first when I think about biscotti is those metal cookie tins and cleaning/organizing my elementary school classroom.
You know, we actually used to fight each other to get to see who could be the first to ask the teacher if we could use our free time to “tidy up”? I guess school was that boring that cleaning was better 😛 But, really, does it take that long to do a word search puzzle with our 10 spelling words? I don’t think so! Those cookie tins, though….they were everywhere. Sadly, when you opened them, they were not filled with cookies, biscuits, or biscotti. They were filled with dried up Crayola markers and stubby crayons. So my dear biscotti memories come from 2nd grade, cookie tins filled with crayons, and my old teachers who supplied them (I mean really…who actually buys those tins of cookies anymore?)
I knew biscotti were not stubby crayons and wanted to make a gluten-free, vegan, and allergy-free version to finally try all these years later. Biscotti are meant to be dipped in a hot beverage due to the fact that they are “twice-baked” so they come out dry, crunchy, and crumbly, (like a cracker…but sweeter). In a sense, “stale sticks”. But wait! They taste good! I used some lovely light and delicately flavored teff flour which also added a nice lightly brown color. Of course, we had to make these biscotti with some chocolate too! Using my favorite allergy-free chocolate chips from Enjoy Life Foods, of course! Enjoy Life dark chocolate chips, a hint of vanilla extract, the teff flour, and your choice or tea or coffee. These will be a perfect gluten-free and allergy-free “biscuit” to add to that brunch cookie platter! If you bake them and put them in an old metal cookie tin to give to a loved one this holiday season, I’ll give you bonus points 😉
Chocolate Chip Teff Biscotti
- Preheat the oven to 375°F.
- In a large mixing bowl, combine all ingredients and mix until it forms a dough. Knead the dough with your hands when you can no longer mix.
- Now, form an 8-inch long flattened log with the dough (about ½-inch thick).
- Place the long on a Silpat or parchment paper lined baking sheet and bake for 10 minutes. Remove and let cool.
- Now, slice the log into about 10 biscotti slices and space them out a bit. Sprinkle with the chocolate sprinkles if desired.
- Place them back in the oven and bake for another 20 minutes. Remove and let cool completely before serving or storing in a closed tin.
Double-baking them with periods of letting them cool off makes them perfectly crisp and crunchy as a biscotti should be! When dunked in a mug of coffee, I think you’ll be quite pleased! A Chocolate Chip Teff Biscotti break after a long day of cleaning the classroom sounds rather rewarding to me, don’t you think? I really do this gifting these up in a metal tin would make a perfect holiday treat, by the way. I was not joking about that suggestion!
So tell me:
+ Have you ever had biscotti?
+ Did you have a lot of free and down time in elementary school?
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**Thank you Enjoy Life Foods for partnering with me on this “Free-From” holiday recipe so ALL can celebrate! Be sure to follow along on social media with the hashtag #BakeFreely for even more “Free-From” holiday inspiration all season long!**