I know, I know. Me again. What can I say? After this whoopsie (and knowing they were’nt going to be well-received!) I had to think of something else to make. That and, I just wanted to keep baking.
…and I’m a biscotti lover. So is my mom. Perfect! However…I’ve not been known to successfully bake biscotti. I last made Lemon Poppyseed Biscotti, which tasted fantastic the first day – but then got strangely soft the next day, and molded quite quickly? I dunno. But anyways – I was quite intrigued by this recipe by Anja.
We all know I love ginger. We all know I love almonds. We all know I love gingerbread/molasses-ish things. And I don’t care for super-sweet things. Given my love for all of these things in addition to my love for biscotti, what could go wrong? Not only that – but it’s a butter-less biscotti recipe. Oooh, even more interesting!
I take absolutely no credit for this amazing recipe!! And so that’s why I’ not posting the whole thing. I’ll just mention what I switched 🙂
I wanted to try the recipe with a flax egg! I’ve never really baked using a flax egg, and figured why not give it a go? In addition to that, I didn’t want to finish my bottle of agave, so I used 1/4 cup agave and a small drizzle (half a tablespoon?) of honey. I figured I would cut back on the sweetness anyway – so it worked out well.
If I had thought about it at the time, I probably should have slightly cut back on the dry ingredients. For some reason, the dough was still far from too dry.
I also chose to use white whole wheat flour rather than whole wheat, in hopes that my mom’s complaint wouldn’t be “they’re too wheat-y.” I also think I used more like 3/4 cups slivered almonds. I didn’t feel like chopping the whole almonds I had. Aaand, I doubled the amount of ginger and nutmeg – which came to 1/2 tsp for all the spices (though – nutmeg was closer to a scant 1/2 tsp)
I had to bake the log for closer to thirty minutes…
And baked them again for about 15 minutes standing as seen above, 5 minutes on one side, and 5 minutes on the other side. The recipe didn’t really specify, but this is how my mom’s always done it successfully, and it worked well.
These are to.die.for. They have such an awesome molasses flavor and just the perfect level of subtle sweetness. Will definitely be making these again!! I think I’d leave the sweetener at 1/4 cup, too. And – I’d love to add some chopped crystallized ginger next time! I almost did this time, but held back. I wanted to challenge myself and mostly stick with the recipe, haha.
Make sure oyu enjoy some fresh from the oven – even better with a bit of warmed milk! Okay, okay – coffee is standard, but coconut milk is more fun 🙂 Here’s a hint – the nubby ends are the best parts!