This recipe for dottor mozzi biscotti di amaranto is a childhood favorite that brings back warm memories. Inspired by global cuisine, it’s easy to adapt to suit any family’s tastes. Although easy to make, attention to detail is key for the best flavor.
I’m excited to share my recipe for dottor mozzi biscotti di amaranto, a childhood favorite that brings back warm memories. This gluten-free treat is inspired by global cuisine and can be adapted to suit any family’s tastes.
Growing up, I loved when my mom made these biscotti with a twist – she used quinoa instead of amaranth. The aroma of the baking cookies filled our home with love and comfort.
Amaranth is a staple in South American cuisine and has been used for centuries in traditional dishes. It has also made its way into global cuisine, inspiring unique recipes like these biscotti.
My mom’s version of these biscotti holds a special place in my heart, but I’ve adapted the recipe to use amaranth instead of quinoa. It’s a small change that makes a big difference in flavor and texture.
Although these biscotti may seem easy to make, attention to detail is key. The quality of the ingredients and the love put into the recipe make all the difference in the final product.
INGREDIENTI
- 1 cup amaranth flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup coconut oil, melted
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup dark chocolate chips
PROCEDIMENTO
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the amaranth flour, almond flour, coconut sugar, baking powder, and salt.
- In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the dark chocolate chips.
- Form the dough into a log and place it on the prepared baking sheet.
- Bake for 20 minutes, or until golden brown.
- Remove from the oven and let cool for 10 minutes.
- Using a sharp knife, cut the log into 1/2-inch slices.
- Place the slices back on the baking sheet and bake for an additional 10 minutes, or until crisp and golden.
- Remove from the oven and let cool completely before serving.
SERVIRE CON
These biscotti are perfect with a cup of coffee or tea, or as a sweet snack any time of day.
CONSIGLI
For a fun twist, try adding chopped nuts or dried fruit to the dough before baking. Store any leftovers in an airtight container at room temperature for up to a week.
I hope you enjoy making and sharing these dottor mozzi biscotti di amaranto with your loved ones. They’re a delicious and nutritious treat that’s sure to become a family favorite.
