Welcome, Guest.
Please login or register


Main Forum Page  ♦   Latest Posts  ♦   Member Center  ♦   Search  ♦   Archives   ♦   Help   ♦   Log In/Out   ♦   Admins
Forum Login
Login Name: Create a new account
Password:     Forgot password

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Chocolate Almond Fig Biscotti
Users Browsing Forum
No Members and 4 Guests

Chocolate Almond Fig Biscotti  This thread currently has 799 views. Print Print Thread
1 Pages 1 Recommend Thread
Dianne
Monday, January 21, 2013, 9:12pm Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 1,033
Gender: Female
Not long ago I found an old thread in which I made mention of this recipe and then I saw that Chloe asked for it. I don't always go back to threads where I have posted, so if this happens again, please feel free to private message me. I can't remember, but I may have used brown rice flour instead of tapioca starch. Tapioca is a beneficial and so I will try it with that next time. I also used glycerin for the sweetener. Thanks & enjoy.  


http://www.tastyeatsathome.com/2012/12/chocolate-almond-fig-biscotti/

Revision History (1 edits)
Dianne  -  Monday, January 21, 2013, 9:33pm
Logged
Private Message Private message
Chloe
Monday, January 21, 2013, 9:43pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,308
Gender: Female
Location: Northeast USA
Age: 71
Thanks SO much for posting this Dianne...  I love that it doesn't use eggs...and I will use veg glycerin
for the sweetener because it's a beneficial for me.  Did you add it to the recipe section?  I think many
people will love to try this!  Even my DH nonnie Warrior could eat this....AWESOME!  


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 1 - 23
Spring
Monday, January 21, 2013, 10:04pm Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 3,291
Gender: Female
Location: Southeastern USA
Thanks, Dianne! I love biscotti! And this recipe sounds a lot better than the dried out, tasteless, avoid-at-all-costs biscotti at the grocery!!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 2 - 23
Dianne
Monday, January 21, 2013, 10:42pm Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 1,033
Gender: Female
Your welcome ladies! I get figs as a beneficial, the ingredients are a mix of diamonds and beneficials and I thoroughly felt great while and after ingesting these. Also the anticipation of making them got my serotonin levels up as a cookie is my most favourite desert in the whole wide world! And with a cuppa green tea & matcha powder, pure bliss! Ahh...to savour the simple things in life!  

Now I have 2 cookie recipes to keep me happy for the rest of my life, this and the chocolate bean cherry one that I posted awhile back.

I bought a pizelle maker before Christmas and the only way to make it crisp like the ones you buy is to add sugar, hmmm, I am a secretor and I do get sugar as a black dot and so I may indulge a few times a year and make some during the holidays. I did it with glycerin and the cookie is softish but still tasty...but I really like the crunch of sugar one.  

I would not even know how to get this into the recipe centre and the fact that it is not something that I personally created, I would think this goes against copyright issues?  
Logged
Private Message Private message Reply: 3 - 23
san j
Tuesday, January 22, 2013, 12:04am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,422
Location: San Francisco, California, USA
Chocolate. Almond. Fig. Biscotti (Implication: Coffee).
Send, please, before tomorrow morning!


D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 4 - 23
Spring
Tuesday, January 22, 2013, 12:19am Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 3,291
Gender: Female
Location: Southeastern USA
Quoted from san j
Chocolate. Almond. Fig. Biscotti (Implication: Coffee).
Send, please, before tomorrow morning!

Yes!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 5 - 23
Chloe
Tuesday, January 22, 2013, 1:00am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,308
Gender: Female
Location: Northeast USA
Age: 71
Quoted from Dianne
Your welcome ladies! I get figs as a beneficial, the ingredients are a mix of diamonds and beneficials and I thoroughly felt great while and after ingesting these. Also the anticipation of making them got my serotonin levels up as a cookie is my most favourite desert in the whole wide world! And with a cuppa green tea & matcha powder, pure bliss! Ahh...to savour the simple things in life!  

Now I have 2 cookie recipes to keep me happy for the rest of my life, this and the chocolate bean cherry one that I posted awhile back.

I bought a pizelle maker before Christmas and the only way to make it crisp like the ones you buy is to add sugar, hmmm, I am a secretor and I do get sugar as a black dot and so I may indulge a few times a year and make some during the holidays. I did it with glycerin and the cookie is softish but still tasty...but I really like the crunch of sugar one.  

I would not even know how to get this into the recipe centre and the fact that it is not something that I personally created, I would think this goes against copyright issues?  


I think posting it in the recipe section and changing the sweetener to vegetable glycerine makes
this yours...Even if it's copyrighted, it's for the original ingredients...Click on the section online
support, (top of this page) then click on recipe center and after that .....go to top of page and see where it says "add recipe".....it's a piece of cake to add a recipe!  Get that....piece of cake?  



"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 6 - 23
cajun
Tuesday, January 22, 2013, 1:01am Report to Moderator Report to Moderator

Teacher/Explorer
Ee Dan
Posts: 2,501
Gender: Female
Location: Southern California
Age: 62
Diane,
We make pizelles every Christmas in my family! I would love a compliant recipe!
Cookies are my favorite dessert/snack/sweet treat along with certain fruits.
I also make a family recipe of Baklava at Easter. Don't think there is a compliant phyllo dough... I am fine with "cheating" twice a year...thankfully my body snaps back quickly with strict compliancy and deflect!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
Logged
Private Message Private message Reply: 7 - 23
Dianne
Tuesday, January 22, 2013, 1:49am Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 1,033
Gender: Female
Quoted from Chloe


".....it's a piece of cake to add a recipe!  Get that....piece of cake?  



piece of cake...or bite of biscotti!   
Logged
Private Message Private message Reply: 8 - 23
Dianne
Tuesday, January 22, 2013, 2:02am Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 1,033
Gender: Female
Quoted from cajun
Diane,
We make pizelles every Christmas in my family! I would love a compliant recipe!
Cookies are my favorite dessert/snack/sweet treat along with certain fruits.
I also make a family recipe of Baklava at Easter. Don't think there is a compliant phyllo dough... I am fine with "cheating" twice a year...thankfully my body snaps back quickly with strict compliancy and deflect!


I'll put a recipe up before the month is out; I did use amaranth flour that I grind myself in the Blendtec. There is a lady called Jeannette who has the website : http://www.artofglutenfreebaking.com
and she makes choux pastry, pie crusts etc... and much to her surprise the book that she published last year landed her on a whirlwind book signing tour. She seems a very kind, humble person. And her book and site has some amazing gluten-free recipes. If I was not busy with the things I occupy myself with, I definitely would try some the wonderful pastries that are gluten-free just to say I've done it. This is where I got the recipe for gluten-free baguette that I make and which I tweaked for my purposes.  


Logged
Private Message Private message Reply: 9 - 23
Chloe
Tuesday, January 22, 2013, 2:07am Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,308
Gender: Female
Location: Northeast USA
Age: 71
Just found this recipe online that I'm going to try...I like it because it's using gluten free quinoa flakes..
no eggs and it's a cookie...also my favorite dessert.

Chocolate Chip Cookies Recipe – Flourless Cookies!
Prep Time: 15 minutes

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 24
Serving Size: 1 cookie
Calories per serving: 114
Fat per serving: 7.1 g

Ingredients
2 flax eggs (2 tablespoons flax seed meal combined with 6 tablespoons warm water)
1 cup blanched almonds
1 cup quinoa flakes
¾ teaspoon baking soda
3/4 teaspoon salt
½ cup almond butter (peanut or sunflower seed butter would work too) SEE NOTE BELOW
¼ cup applesauce
¼ cup maple syrup (or other liquid sweetener)
1 teaspoon vanilla extract
¾ cup chocolate chips
Instructions

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Make flax eggs by combining two tablespoons organic flax seed meal (or ground flax seeds) with 6 tablespoons warm water. Set aside to thicken.
In a food processor combine almonds and quinoa flakes and process until ground. Place in a large bowl and add baking soda and salt and stir until well combined. In a separate bowl, combine flax egg, almond butter, apple sauce, maple syrup and vanilla. Mix well and add to the quinoa and almond mixture slowly. Add in chocolate chips.
Using a tablespoon measure, drop cookies onto prepared parchment paper. Bake for 12 to 15 minutes, until lightly golden brown. Remove from oven and allow to sit in the pan for 5 minutes. Move to a cooling rack and allow to cool completely.
Notes

Note: If you do use sunflower butter, the cookies may turn green after cooling due to the chlorogenic acid. The solution is to reduce the baking soda in half. You can read more about it here: http://www.ochef.com/1267.htm

I'm thinking vegetable glycerine will work for this cookie.  Might try it with dried blueberries instead of the chocolate chips... chocolate is a black dot for me...blueberries a diamond.  When in doubt, go for a diamond....(sparkly ones preferred)

Sorry, I've gone off topic...but thinking this is going to be compliant for many blood types and genotypes.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 10 - 23
Dianne
Tuesday, January 22, 2013, 2:15am Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 1,033
Gender: Female
Sounds delicious!  
Logged
Private Message Private message Reply: 11 - 23
ABJoe
Tuesday, January 22, 2013, 2:53am Report to Moderator Report to Moderator

35% Nomad or Teacher - health history dependent
Sun Beh Nim
Moderator
Posts: 8,265
Gender: Male
Location: Orange County, CA, USA
Age: 51
Quoted from san j
Chocolate. Almond. Fig. Biscotti (Implication: Coffee).
Send, please, before tomorrow morning!

It'll probably be there faster if you make it...   


RH-, ISTJ
Wonderful Wife = A+ Teacher; Darling Daughter = A- SWAMI Explorer
Logged Offline
Private Message Private message Reply: 12 - 23
Dianne
Tuesday, January 22, 2013, 3:07am Report to Moderator Report to Moderator

Explorer : 45%
Ee Dan
Posts: 1,033
Gender: Female
Quoted from ABJoe

It'll probably be there faster if you make it...   


Yep, faster if you make it yourself. Sorry SanJ, I need my beauty sleep, you'll have to make it for yourself. I hope that you have the ingredients on hand!  
Logged
Private Message Private message Reply: 13 - 23
san j
Tuesday, January 22, 2013, 3:29am Report to Moderator Report to Moderator

Nomadess
Columnists and Bloggers
Posts: 4,422
Location: San Francisco, California, USA
Quoted from ABJoe

It'll probably be there faster if you make it...   

Don't have the ingredients.



D'Adamo proponent since 1997
dadamo Blogger and Forum participant since 2005
Cyber-Newbie, as of 2004
Logged
Private Message Private message Reply: 14 - 23
Drea
Tuesday, January 22, 2013, 3:50am Report to Moderator Report to Moderator

SWAMI Warrior ~ Taster, NN, ENFJ
Sun Beh Nim
Moderator
Posts: 11,560
Gender: Female
Location: Northern New Mexico
Age: 52
Quoted from san j

Don't have the ingredients.



That's why we are lucky to have "stores"...

Thanks for posting (again) Dianne! I'm loving all these new (to me) recipes! I've really missed baking...


It is not my responsibility to convince anyone of anything.
Logged Offline
Site Site Private Message Private message Reply: 15 - 23
Spring
Tuesday, January 22, 2013, 6:14am Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 3,291
Gender: Female
Location: Southeastern USA
Quoted from cajun
Diane,
We make pizelles every Christmas in my family! I would love a compliant recipe!
Cookies are my favorite dessert/snack/sweet treat along with certain fruits.
I also make a family recipe of Baklava at Easter. Don't think there is a compliant phyllo dough... I am fine with "cheating" twice a year...thankfully my body snaps back quickly with strict compliancy and deflect!


And I was just yesterday thinking about how great it would be to have a recipe for these things and after my excitement about fudge ice cream, NOW here is someone else talking about something dear to my heart. PIZELLES!!!!! My sister came up with a fabulous, out of this world recipe for them that had dry eye whites (I meant dry EGG whites! --They may be going over the cliff before I finish this post - see below!) as an ingredient. I doubt if she could come up with the entire recipe if her life depended on it, because she is always making up stuff off the top off her head and not writing down a thing! Surely all of us bright, intelligent, fabulous, world-famous cooks together can come up with a recipe that we can swoon over and drive certain ones right over the cliff!!!
BTW, I just now saw a review that said:
"My next pizzele cookie batch will be my gluten-free, grain-free, sugar-fee version that I made and gave away last Christmas (2011), and were a big hit! Esp. (and surprisingly) with the older Italian ladies in our church ..."
So it can be done, ladies!!!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 16 - 23
Mayflowers
Tuesday, January 22, 2013, 5:44pm Report to Moderator Report to Moderator
Guest User
Thanks! Look delicious  
Logged
E-mail E-mail Reply: 17 - 23
cajun
Friday, January 25, 2013, 1:03am Report to Moderator Report to Moderator

Teacher/Explorer
Ee Dan
Posts: 2,501
Gender: Female
Location: Southern California
Age: 62
Thanks, Diane!!!! I am anxious to try this!
Chloe, sounds very good ,also!
Spring,   Hey, if its good enough for the little Nonni's (Italian grandmas) then I will surely enjoy! I grew up in a mostly Italian neighborhood (and a few Polish and Irish that were married to the Italians, too) that shared everything! Even though my Mom has some Italian blood, her culinary influences were mainly French...so I learned alot from those Italian housholds that I either babysat for or played with kids my age. My two best friends("sissas") are Italian, one from the neighborhood that I have known since age 9 and the other from school from age 14! Together their families represent northern and southern Italy and I love all of their food!
I am just so excited to find GF recipes for some old time favorites!!!!!
Thanks for all the sites and recipes.


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
Logged
Private Message Private message Reply: 18 - 23
Spring
Friday, January 25, 2013, 1:57am Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 3,291
Gender: Female
Location: Southeastern USA
Cajun, you are making me hungry talking about all that French and Italian food!! It is funny but hearing about all kinds of different foods on this board has made me want to try all sorts of things together. Tonight we had a pile of spinach that I wanted to get rid of so I blanched it a bit, but I was stumped about what to eat with it because I was not really all that hungry. I finally dumped a half cup of cottage cheese in it with a handful of dried cranberries, a little sea salt and a little of my oil mix (olive, rice bran and macadamia). Ate it with a few sesame sticks, and it was delicious!! A just right little supper to fit my appetite!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 19 - 23
cajun
Friday, January 25, 2013, 4:34am Report to Moderator Report to Moderator

Teacher/Explorer
Ee Dan
Posts: 2,501
Gender: Female
Location: Southern California
Age: 62
Your dinner sounds great. I like to experiment, too. How else will we learn whats tasty?
I used to eat/love cottage cheese pre BTD...its an avoid on my teacher and my explorer swamis. ...and spinach is a black dot on both!

OK...I can enjoy romaine/arugula/escarole with feta on both! Yum!
and cranberries are a superfood on both, too!
So now you have given me another light meal idea! Thank you!


 Ao  ISFJ   Taster   Rh+  

"God gave us the gift of life. It is up to us to give ourselves the gift of living well." Voltaire
"Whisper words of wisdom. Let it be." Sir Paul McCartney
Logged
Private Message Private message Reply: 20 - 23
Spring
Friday, January 25, 2013, 2:27pm Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 3,291
Gender: Female
Location: Southeastern USA
You're welcome, Cajun! I wish I could find some feta without so much salt!  


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 21 - 23
Chloe
Friday, January 25, 2013, 8:07pm Report to Moderator Report to Moderator

42% Teacher Rh+ N1, N1b
Kyosha Nim
Posts: 9,308
Gender: Female
Location: Northeast USA
Age: 71
Quoted from Spring
You're welcome, Cajun! I wish I could find some feta without so much salt!  


I've read to soak your feta in water which will reduce the sodium content...I crumble mine first, soak for
15 minutes and then rinse.  Does take away that intense salty flavor.


"The happiest people don't have the best of everything.....they know how to make the best of everything!"
Logged
Private Message Private message Reply: 22 - 23
Spring
Saturday, January 26, 2013, 2:52am Report to Moderator Report to Moderator

SWAMI Explorer
Ee Dan
Posts: 3,291
Gender: Female
Location: Southeastern USA
Quoted from Chloe
I've read to soak your feta in water which will reduce the sodium content...I crumble mine first, soak for 15 minutes and then rinse.  Does take away that intense salty flavor.

Great! I wondered if that would help. I simply cannot tolerate a lot of salt or my blood pressure has a tendency to rise - not a huge amount but enough to get my attention. Thanks a lot! I will put Feta on my grocery list now.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
Logged
Private Message Private message Reply: 23 - 23
1 Pages 1 Recommend Thread
Print Print Thread

BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Chocolate Almond Fig Biscotti

Thread Rating
There is currently no rating for this thread