I am looking for cookie recipes that produce crisp cookies. I grew up with home baked cookies that were crisp enough to hold up to dunking. Unfortunately I have not been able to produce a crisp cookie with almond flour. In fact, the only recipe that I have found requires a combination of brown rice syrup and stevia - the first I shouldn't use regularly; the second is not a pleasing taste for me. Is there a way to bake the almond flour recipes to make a crisper cookie?
Elana's Pantry Forums » recipes
Cookie Recipes
(2 posts)-
Carol
MemberPosted 8 months ago # -
McJohn
MemberThis recipe is a lot of work and calls for specialized ingredients, but the results are just spectacular.
ECLIPSE BISCOTTI
Wheat-free, sugar-free, low-fat or fat-freeIngredients
2-1/2 cups wheat-free flour:
3/4 cup almond meal (http://store.honeyvillegrain.com)
1/2 cup oat flour (natural food store)
1/2 cup brown rice flour (natural food store)
1/2 cup tapioca, potato, or corn starch (natural food store or Asian grocery)
1/2 cup powdered milk
1 teaspoon NOW Foods xanthan gum
3/4 cup unsweetened Hershey's Special Dark cocoa
1/4 cup unsweetened regular cocoa
2 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 cups erythritol (http://www.emeraldforestxylitol.com/index.htm)
1-1/2 cups Splenda for Baking
2 sticks (1 cup) room-temperature light butter (Land o' Lakes or Kroger)
or
1/2 cup fat-free Half-and-Half (Land o' Lakes or H-E-B)
2/3 cup Egg Starts or Egg Beaters (Costco or grocery store)1 to 1-1/2 cups sugar-free white chocolate (http://www.valleynut.com)
Equipment
Sifter and 4-cup bowl for sifting flours
Stand mixer with dough paddle (the macho one)
Kitchen towel(s)
Rolling pin
Plastic cling wrap
Round cookie cutters
Cookie sheets
Parchment paper or Silpat silicon baking sheet
Oven
Small saucepan or glass measuring cup
Stove or microwaveDirections
Place oven racks as close to the center as you can get 'em and still put in the cookie sheets. Preheat oven to 350 degrees F. Line the cookie sheet(s) with parchment paper, or use a Silpat. If you don't already have the wheat-free flour pre-mixed, sift the flours together a few times.
In the bowl of the stand mixer, combine flour, cocoa, baking soda, baking powder, erythritol, and Splenda for baking. Mix on lowest setting for about three minutes--just let the mixer sit there and run for a bit while you lay out the kitchen towels on the counter and put a sheet of plastic cling wrap on top. (You're after a flat surface on which you can roll out the dough between two sheets of plastic cling wrap. The towels will keep the dough from skittering all over the counter.)
When the dry ingredients are well and thoroughly mixed, add the butter or half-and-half and Egg Starts. Mix the dough until it forms a ball around the dough paddle. Turn off the mixer, divide the dough in thirds, and roll out each glob until it's about an eighth of an inch thick. Cut out the dough with the cookie cutter(s). The cut-out dough should be about two inches wide at its widest point: it spreads a bit as it bakes, and anything wider will make the biscotti difficult to handle, because they get crunchy.
Alternately, you can take a glob of dough, plop it into a sheet of cling wrap or waxed paper, roll it into a tube about 1-1/2 inches thick, and stick it into the freezer for about half an hour. Once it firms up, you can slice it into discs.
Lay out the biscotti on the lined cookie sheet(s) and bake them for about nine minutes. They'll still be soft when you take them out of the oven. You can let them cool on the cookie sheet or transfer them to a rack, but they're pretty delicate at this stage, and whatever you do, you'll want to handle them gently. It will probably take them at least a couple of hours to cool to the point where you can proceed to the next step, a half-coating of melted white chocolate.
Melt the white chocolate chunks on very low heat in the saucepan on the stove, or in the microwave in the glass measuring cup. (Chocolate burns easily, white chocolate is even more delicate, and sugar-free white chocolate is a rare thing indeed, so better to endure impatience and be careful than full steam ahead and turn it into concrete.) Lots of stirring will help the chocolate melt. When it's completely melted, turn off the heat and dip each of the cooled biscotti in the chocolate, coating it halfway. Lay the coated biscotti onto the (washed and dried) Silpat or onto a fresh sheet of parchment paper. Putting them in the fridge will help the chocolate set up.
These biscotti are wheat-free, sugar-free, relatively low in fat and calories, and amazingly good: the cookie tastes a lot like an Oreo, while the white chocolate is a wonderful touch. They are addictive, especially if you've been deprived of decent cookies by food allergies, dieting, or diabetes; however, it's a low-impact kink, so go ahead and indulge. You'll probably react to the richness of the erythritol and quit scarfing before you can do yourself any real damage anyway. Some people have reacted badly to the maltitol in the white chocolate (we call it "maltitol thunder"), but that is entirely a matter of having eaten too much of it, which is an effective feedback loop to keep you from doing that.
Posted 6 months ago #
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