Twice Baked Not Forgotten

Praline Biscotti
Gluten Free and Vegan

Well we can’t go to Italy but we can bring Italy to us 😍😍😍😍

Time to roll out some Italian in the form of some Biscotti………

Sorry if you are nut allergic this week but I promise a nut free version in the future I do have some πŸ™Š

However this One is a Hazelnut Praline version….and its to good not to share !!

This is one of the recipes from my baking group and one of two challenges I do a month….. when they work out as well as this its a pity you cant share it too, so share I must

The recipes are ‘regular recipes ‘ but using a little Cauldron Magic and know-how they can be turned into something wonderful

The recipes come from The Great British Bake Off Big Book of Baking by Linda Collister

Straight subbing never works with GF V there always needs to be some modifications all round

But here we have a delicious Biscotti that does the job, drinks your tea / coffee and doesn’t break in the process ………result 😍😍😍😍

So grab your coffee, see how easy it is and you can have these ready for the rest of the week and then you can have that coffee shop vibe from the comfort of your own home 😍😍

Lets bake Biscotti (oh and Biscotti means Twice Baked …useless fact of the day )

You really really dont want to miss these !!!!

Praline Biscotti GF, DF V

Flavourful Biscotti with Layers of Hazelnuts Praline and sugary goodness


This recipe can be halves and only make one block to make 14
You will need a heavy light coloured metal pan and two oiled baking sheets


Ingredients

  • 100 g White Caster Sugar
  • 110 g Unblanched Hazelnuts
  • 130 g Vegan Butter ( I used Stork block UK you can use Earth Balance US)
  • 200 g Caster Sugar
  • 30 g Chickpea ( Besan Flour )
  • 50 mls room temperature water
  • 1/2 tsp Vanilla Extract
  • 350 g Gluten Free Plain Flour blend ( I used Dove Farms Freee or Pillsbury US )
  • 2 tsp GF Baking Powder ( I use Dove Farms )
  • 3/4 tsp Xanthan Gum

Directions

  1. Make the praline by putting the caster sugar and hazel nuts into a medium light coloured heavy pan on LOW heat
  2. Let the sugar dissolve and stir gently with a METAL spoon do not use a spatula it will melt
  3. When the sugar is melted turn the heat up to MEDIUM and let it bubble until the sugar turns to chestnut brown
  4. Stir gently to cover all the hazelnuts
  5. Tip the mixture onto an oiled baking sheet and spread out evenly with the metal spoon
  6. Leave until completely cold and set
  7. Break the Praline up and blitz in the food processor or in a bag bash with a rolling pin until until you have coarse crumbs with a few chunks ( I dont like to many big pieces )
  8. Heat the Oven to !60 C Fan / 180 C Standard / 350F
  9. But the soften Vegan butter in a stand mixer with the paddle attachment on medium or with a hand mixer and beat for 2 minutes until light and creamy
  10. Add the caster sugar to the butter and beat on medium until light and creamy ( about 4 minutes ) scrapping down the bowl regularly to get it from the bottom and sides
  11. In a small bowl mix the chickpea flour and the water and mix til combined
  12. Add the vanilla and a chickpea flour water to the creamed fat and mix on medium high until soft and creamy
  13. In a bowl measure out the GF Flour ( xanthan gum if using ) and baking powder , whisk together
  14. Sieve this into the butter mix and using a spatula until the dough starts to come together and look ‘Shaggy ‘
  15. Add the ground praline and mix until its evenly distributed
  16. Bring the dough together in a ball and place onto a flattened sheet of clingfilm ( this stops any additional flour )
  17. Knead for 20 seconds ( i didn’t’ flour my hands but if yours are warm you may need to )
  18. Cut into two even blocks ….mine where 444 g each ( yes I weighted them πŸ™ˆ)
  19. On a lined baking tray shape the blocks into 26 cm x 7.5 cm x 1.5 cm deep blocks
  20. Place the dough slightly apart for expansion
  21. Bake in the oven for for 30 minutes until light brown and firm to touch
  22. Remove form the oven AND TURN THE OVEN DOWN TO 130 C fan / 150 C / 300 F
  23. After 10 minutes of cooling the blocks with a serrated knife cut on the slight diagonal about 1.5 cm apart
  24. Place the slices cut side up on the baking sheet and place back in the oven for a further 20 minutes until crisp and golden brown
  25. Transfer to a wire rack to coll
  26. Can be stored in an airtight container for up to one week

So there you go it really is that easy, with the correct measurements !!

Be warned these are dangerous to your waistline, i’ve loved everyone πŸ™Š

The Cauldron Apprentice is off the sweet stuff at the moment so I can indulge in nuts for a while ( sorry you nut allergy folk ) but as I say they will be obvious in the title….

Nothing worse that starting to read a recipe to find out you cant eat it !!!

Been there it sucks !!

Right now for some more pics to leave you wanting to make

Where there’s a Blogger there’s a STACK 😜
Strategically Balanced πŸ˜‚πŸ˜‚
Just look at those beauties
Ultimate Biscottiporn πŸ™ˆπŸ™ˆπŸ™ˆ

Hope you enjoyed the pos

Give the recipe a like or a comment it really does help me judge if you are enjoying the recipe

You can also follow me on Instagram clarecauldron see what I get up too daily on the baking front

Tag me in on my hashtag #everyoneshouldenjoycake

Or contact me if you need any advise or help on matters GF or Vegan baking wise , I usually can come up with a solution or know someone who can help

@clarescauldron

Until this time next week

Stay safe and be kind πŸ’œπŸ’œ

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

5 thoughts on “Twice Baked Not Forgotten”

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