I didn’t have time until now to post this recipe and I should be ashamed of myself. Why? Because he wouldn’t stop raving about them. I made these for Phillip since he’s, apparently, a biscotti addict. It’s amazing to see how much he adores pasta and Italian goodies as opposed to me who was raised in a near pure Italian household.
Don’t get me wrong, I like pasta but I’m very picky when it comes to it. I suppose it’s due to being given pasta five times a week in some variant form but my favorites, without a doubt, are: gnocchi, ravioli, perogis (okay so they aren’t really ‘pasta’, but to me it was), and pastina which I have yet to find gluten free. To me, (here’s the Italian within emerging) pastina is comfort food. Whenever I was sick, since I had sore throats a lot as a child, my mom mom would give me pastina in chicken broth with just a little margarine. Pastina translates into little pasta and is the tiniest pasta produced by any company. The little pastina are microscopically shaped into teeny tiny little stars, which always amazed me. With my pasta maker on its way, I’m going to try my hardest to make the pastina for my comfort and my memories. I still think about her a lot, my grandmother, and every time I look at a picture, I smile or feel as if I want to cry. I don’t know why its harder than it was a month ago but I guess its because that time of season has approached; the time for family and friendly get together. Well, this year will be the most different of all because I’ll be with a new family - my new family - who continue to support me, love me, and cherish me as if I were one of their own.
J stated today, because of a situation going on, “No one’s going to screw over one of my babies.” To her, I was one of hers. She’s so much like mom sometimes it scares me and yet that feeling also consoles me inside. I think that’s why my grandmother let go; because she knew that J was just like her and that she would take care of me just as she would. It is 100% true to the fact that mothers know best.
As for this recipe, mom always loved biscotti but because of her teeth, she was never able to enjoy it without a cup of coffee. She and her coffee - just like me! Cookies, coffee..ah, a perfect dessert. One great suggestion I have is to replace the bean flour with almond meal for a more luscious cookie. Phillip wasn’t too crazed about the nuts so I went without..but I think it would be better..
I’m only the cook though. Yes dear. I know you’re reading this. He also took the picture since I forgot so the photography is credited to my beloved on this one. I also am guessing there’s hardly a cookie left.
Caramel Apple Cinnamon Biscotti 2 medium apples, peeled, minced, cooked, and cooled - whew!
1 cup brown rice flour ½ cup bean flour ¾ cup cornstarch ½ cup tapioca starch 1 packet of gelatin (like Knox for example) ½ tsp baking soda ½ tsp baking powder Cinnamon
1 stick (½ cup) of dairy-free margarine ¾ cup brown sugar ¼ cup splenda 2 eggs, beaten 1 tsp vanilla
In a bowl, combine the sugars and margarine and microwave until it melts together. Sit the mix aside to cool for a little. In another bowl, sift the dry ingredients and thoroughly combine until a full meal is created. Make a well and add the butter-sugar mix. Add the eggs, vanilla, and apples. Stir gently until it becomes a cookie dough then get into it with your hands; it will be sticky, don’t worry. Pop it into the refrigerator for an hour or so to firm up. After the dough has thoroughly chilled, pre-heat the oven to 375 degrees and line two sheet pans with parchment paper.
Separate the dough into four pieces and form logs on the sheets in as similar shape as possible. Bake the cookies for 8 to 10 minutes. Remove the logs from the oven and let cool for 5 minutes.
Get a sharp knife and, once the logs have cooled, slice the logs into 1/3 to ½ inch thick slices. Lay the cookies cut side down on the parchment paper and bake for about 8 to 10 minutes or until golden on the down side. Remove the cookies from the oven, reverse the side down, then bake them again. Remove from the oven and let cool.
Enjoy these cookies with a hot cup of espresso or coffee. Another great option would be to dip them into chocolate..but that may be over doing it at this point.