Gluten free mummy biscotti is a healthy, twice baked cookie that is a lot easier to make than you would think. It’s packed with dried apples and spices and then coated in white chocolate for a mummified look perfect for Halloween.
{this post contains affiliate links}
The word biscotti always comes with this conotation of “it’s too difficult to make” or “I’ll just leave that to the professionals”. Well did you know that you could be a professional biscotti maker as well? Yep, I’m here to tell you that you too can make biscotti at home with a few simple instructions.
I’ve always love biscotti. For those of you who aren’t familiar with the treat, it’s a firmer dough that is shaped into {usually} two logs, baked and then cooled. Once cooled they’re cut into 1/2″ thick slices and then baked again. Baking them twice dries out the cookie which gives them their traditional crunch. Typically biscotti cookies are then dipped in melted chocolate. Once dried, many people dip their cookies into coffee. It’s the perfect afternoon snack.
Biscotti also usually requires a hefty amount of sugar and butter. So naturally I wanted to see if I could turn this batter into a gluten free, healthy twice baked cookie instead. Not only that, but the biscotti makes a pretty great mummy shape, perfect for Halloween.
As I mentioned last week, I’ve become very interested in alternative flours {meaning gluten free flours}. So for these gluten free mummy biscotti cookies I tried a mix of sweet sorghum
and garbanzo bean flour
. Both of these flours can be located in the health/gluten free section of your grocer, or online. I love using Bob’s Red Mill gluten free flours because of their commitment to a healthier lifestyle. Xanthan gum, which mimics the gluten in gluten free flours is also added in. Sift all of your dry ingredients together to create an airy batter.
The use of coconut sugar
has a low glycemic impact which means that it’s less likely {than say table sugar} to make your blood sugar spike causing a sugar rush. The amount of coconut sugar may seem like a lot in this recipe, but it also makes 30 mummy biscotti cookies, and you’re quite likely to only eat one. So the sugar is spread out among many cookies.
Mix all of the batter together and add the diced dried apples. They add a nice sweetness to the cookie, and pair so well with the apple pie spice used in the cookies.
Now, split the batter in two and make two large logs side by side. Bake and cool. Then cut the cookies into 30 slices and place back on the original cookie sheet.
Bake, flip and bake again. I know this seems like an extensive process, but a lot of it is hands off. Plus you’ll be left with these fancy mummy cookies. Everyone will wonder when you became Wonder Woman baker {new Halloween costume?}.
Your final step is to dip the cooled biscotti in melted white chocolate. Shove a candy eyeball {my mummies only have one eyeball, but you can give yours two if you like} into the white chocolate. The chocolate dries fast, so make quick work of this step.
Finally, melt more white chocolate and pour it into a Ziploc bag. Cut the tip off and drizzle the chocolate over the already dipped mummies, trying to avoid the eyeballs. They’ll dry pretty quickly.
And look, you’ve created biscotti from scratch and turned them into the perfect Halloween treat! High Five ✋✋
- 2 cups sweet white sorghum flour
- 1 cup garbanzo bean flour
- 3 tsp. xanthan gum
- 2 ½ tsp. baking powder
- ¼ tsp. salt
- 2 Tbsp. apple pie spice
- 1 ¼ cup coconut sugar
- ½ cup melted coconut oil
- 5 eggs
- 1 Tbsp. vanilla
- 1 cup dried apples chopped
- 1 (10 oz) bag + 1/2 cup white chocolate chips
- Candy eyeballs
-
Preheat oven to 350°F and line a large cookie sheet with parchment paper.
-
In a large bowl, sift together the flours, xanthan gum, baking powder, salt and apple pie spice. Stir in the coconut sugar.
-
Make a well in the center of the flour mixture and add the coconut oil. Stir until a shaggy dough forms.
-
Add the eggs and vanilla until well combined. Fold in the diced dried apples.
-
Divide the dough in half and shape each half into a 12” long log that’s about 3 ½” wide and 1” thick on the parchment paper lined baking sheet.
-
Bake for 30 minutes until golden brown. Remove and place the cookie sheet on a wire rack to cool for 30 minutes. Note: leave your oven on during this time.
-
Place the cooled logs on a large cutting board and using a serrated knife (they’ll cut best this way) slice each log into ½” thick slices.
-
Place the slices back on the same cookie sheet and bake for 10-12 minutes. Flip the biscotti and continue to bake for an additional 10-12 minutes.
-
Move to a wire rack to cool.
-
Melt the white chocolate chips. Dip one side of the biscotti in the white chocolate and place on a parchment paper lined cookie sheet. Press {one or two} candy eyeballs into the white chocolate. Note: make sure to do this quickly since the chocolate dries fast.
-
Spoon the rest of the melted white chocolate into a pastry bag or a Ziploc bag and cut off the end. Drizzle over the mummies, avoiding the eyes. Allow to dry completely and enjoy!
