ChocolatePecan Biscotti

Nutrition Facts

Servings Per Recipe

Makes servings

Preparation Time:

Amount Per Serving

Calories

Calories from fat

minutes

Daily Value*

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

A biscotti without egg whites!

An easy way to grind flax seeds is in a coffee grinder

An easy way to make tapioca flour is by grinding old fashion pearl tapioca in a coffee

Carbohydrate g

Dietary Fiber g

Protein g

grinder (see the "Glossary of Ingredients" for more information on making or buying tapioca

flour)

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

DRY INGREDIENTS

/ cup pecan halves

/ cups brown rice flour (or spelt flour)

/ cup ground flax seed

WET INGREDIENTS

/ cup maple syrup

/ cup brown rice syrup

/ cup cocoa (unsweetened)

/ cup tapioca flour

/ cup Sucanat sugar

/ cup dried figs ( black mission)

tablespoons walnut oil refined (or canola oil)

tablespoon vanilla extract

(

or granulated sugar)

/ cup pecans ground

/ teaspoon sea salt

teaspoon orange extract

teaspoons baking powder (double acting)

/ teaspoons cinnamon

tablespoons maple syrup

tablespoons flax seeds ground

tablespoons vegetable shortening nonhydrogenated

(

or unrefined coconut oil or walnut oil

GLAZE

tablespoons maple syrup

or canola oil)

Preheat oven to degrees F ( degrees C)

Put parchment paper down on a baking sheet (if you don't have parchment paper you can oil your baking sheet)

Cookies can even stick a little to a nonstick baking sheet which messes up the cookies so I greatly prefer

parchment paper because it always makes for very easy removal

Combine dry ingredients in a large bowl Cut shortening (or oil) into flour mixture (using a fork and a knife) Mix

in pecan halves

Blend all wet ingredients except for the last two wet ingredients: maple syrup and the ground flax seeds Blending

in food processor is best because the figs need to be completely pureed

Place the last two wet ingredients (maple syrup and ground flax seeds) in a small bowl and mix together with a

fork This makes a type of egg replacer Fold this into the blended wet ingredients

Add the wet mixture to the dry mixture and mix together It will probably seem quite dry at first but once you

get all the ingredients integrated you should be able to press the dough together and have it stick (If other flours

besides those being called for are used additional flour may be needed to create a stiff enough dough The dough

is too wet if you can not form cookies with your hands)

Shape dough into two logs shaped similarly to a flat/short loaf of bread They may be a bit crumbly but should

bake together nicely Place on the cookie sheet

Bake for about minutes To prevent the bottoms of the logs from burning you may like to place an extra

cookie sheet near the bottom of the oven to protect the main cookie sheet from the oven heating element When

the logs are finished they will brown just slightly on the bottom When removing the cookie sheets from the

oven place them on a heat resistant cooling rack (or other elevated surface) so that air can circulate underneath

the sheet

Remove logs from oven and let cool on a cooling rack for about minutes

When cool transfer each log to a cutting board and with a very sharp knife cut the log into "slices" just like bread

(

except this will be much flatter/shorter than a loaf of bread) Place biscotti back onto the cookie sheet Cut as

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