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I’ve been munching my way through buckets of Christmas nuts, but I still have a small mountain remaining. With this in mind, I set about making a tasty gluten free nutty treat. I am using pistachios and almonds but you could use others. This recipe is easy to make, keeps well and so satisfying.
Gluten Free Chocolate Nut Biscotti

  • Preheat the oven to 180C and grease and oven tray
  • If using whole pistachios, shell and remove the outer skin, by placing the nuts in a tupperwear and shaking vigorously to produce 1/2 cup worth.
  • Whisk 220g caster sugar with two eggs, add 250g sifted gluten free plain flour, one teaspoon baking powder, one tablespoon cocoa powder and stir
  • Add the shelled pistachios and half a cup of flaked almonds and mix gently
  • Flour a surface and leaving 1/4 of the mixture aside, roll the remaining mixture into a roll and flatten gently. Do the same with the remaining portion but place on the top, to form a squarish pyramid
  • Bake for thirty minutes then cool for 15 minutes. Using a bread knife cut diagonally and place slices on a non-greased tray
  • Reduce over to 150C and cook for 20 minutes, turning halfway
  • Reduce the oven to 150C

On New Year’s Day I had a long stroll through muddy Hampstead Heath. The dogs all looked like half pints of Guinness and everyone was wearing their wellies.

hampstead heathAfter getting back into the warm, what was needed was a strong cup of tea and some gluten free chocolate nut biscotti!