My mom is not actually helpless and is, in fact, a great cook (where do you think I learned how to cook and bake?), but she has a broken shoulder. She can't lift pots and pans, or carry groceries. I have been helping out and cooking her and her boyfriend dinner every night, which has been a ton of fun. I do want to leave her with some food when I leave, and biscotti are a good thing to leave her with.
This recipe makes a thin, nutty, sweet, crunchy cookie. These were my favorites when I was growing up, I think - I'll let you know as I try out other recipes in the book my mom got her biscotti recipes from. Once again, its the great Maida Heatter's Brand-New Book of Great Cookies. This recipe makes two small loaves of cookies, which are then frozen and sliced and baked again. You can totally keep one loaf in the freezer for a while, either slicing off what you want to eat or saving them for a rainy day, or a day when company arrives and you have nothing to serve with your tea.
Skinny Pecan Biscotti
Skinny Pecan Biscotti
From Maida Heatter's Brand-New Book of Great Cookies
1 1/4 c rice flour mix
1/2 c almond flour (you can skip this, and just use 1 3/4 c rice flour mix if you'd like)
1/2 t xanthan gum
1/2 t salt
3/4 t baking powder
1 stick butter, softened
1 t vanilla
1 1/2 c sugar
2-3 cups of pecans (my mom likes them best with a lot of nuts, which is how I made them, but I will use less next time)
Preheat oven to 350. Line two loaf pans with parchment paper so that there is an overhang on the sides. Mix together the rice flour mix, almond flour, xanthan gum, salt, and baking powder. Set aside. Beat the butter until soft and creamy, then beat in the vanilla and the sugar. Beat the eggs in one at a time, scraping down the sides. Add the dry ingredients, and mix on low speed until just combined. Fold in the pecans by hand. Divide the batter between the pans, and bake 50 minutes, turning once.
Wet and wring out two paper towels, fold them in half and place one on top of each loaf. Cover with foil, place on a cooling rack, and let cool.
Once cooled, remove the foil, paper towel, and turn the loaves out and peel off the parchment paper. Wrap each loaf in plastic wrap, and stick them in the freezer for an hour or two or a week. When you're ready, preheat the oven to 325, and slice each loaf into slices as thin as you can. Mine are too thick. Lay them out on a cookie sheet (lying down), and bake for 15-25 minutes, depending on how thick they are. Take the cookies out of the oven as soon as they start to turn brown, even if they aren't totally crisp. They'll crisp up as they cool (on a cooling rack). You will get about 60 thin biscotti, or more, from both loaves.