Baking | Wholegrain GF Amaranth Brownie Biscotti … #bloggerstuesday #hbg #glutenfree #cookie

“Bake with love…”
Manuela Kjeilen

Wholegrain GF Amaranth Brownie Biscotti Wholegrain GF Amaranth Brownie Biscotti. Today I have one of my favourite recipes for you. I developed this for my better half who is trying to stay gluten free and loves biscotti. I shot it in a hurry as he was leaving for HKG and loves to carry ‘the taste of home’ with him.

Wholegrain GF Amaranth Brownie Biscotti I am super inspired with whole grain baking and still can’t figure out why plain flour formed my first few years of baking. It’s never too late to shift gear though. I did, and happily so. My baking now is mostly whole grain and I am LOVING it. You will find oats, amaranth, wholewheat, nut meals in my recipes.Whole foodMy other love, fruit, finds a lot of place in my blog too. I have also now shifted to using raw sugar, honey and brown mineral sugar in the kitchen, and sometimes natural fruit substitutes a part of the sugar. I hope I have inspired you to shift gears a little too. Do ‘think out of the box’, push your boundaries and always stay inspired!Chocolate Marquise

This post is headed for Bloggers Tuesday at Home Bakers Guild.


[print_this]Recipe:Wholegrain GF Amaranth Brownie Biscottiyour picture

Summary: Deep, dark, comforting … all the goodness that biscotti promises to be in this gluten free avatar. Wholegrain GF Amaranth Brownie Biscotti offers a gluten free alternative to this delicious twice baked Italian classic cookie.

Prep Time: 15 minutes
Total Time: 1 hour 15 minutes

  • 70g amaranth flour
  • 25g rice flour
  • 40g almond meal
  • 30g cocoa powder
  • 1tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 75g dark chocolate chips
  • 50g walnuts, roasted, chopped
  • 2eggs
  • 100g butter
  • 100g brown sugar
  • 1tsp vanilla extract


  1. Preheat the oven to 180C. Line a baking sheet with parchment.
  2. In a small bowl, whisk together the amaranth flour, rice flour, almond meal, cocoa powder, baking soda, and salt. Add the chocolate chips and nuts and toss well to mix. Reserve.
  3. In a large bowl, beat together the butter, eggs, sugar, and vanilla. Add the dry ingredients from the reserved bowl and bring together with your hands to make a firm dough.
  4. Divide the dough in half. On a lightly oiled surface, pat one half together firmly and roll into a log. Flatten gently. Repeat with the other half.
  5. Transfer the logs gently onto the baking sheet, evenly spaced apart, brush with the reserved egg white, and sprinkle with sugar.
  6. Bake for 25 minutes, until the dough feels firm to the touch. {Keep a close eye as the oven is quite hot and the chocolate can burn}
  7. Remove pan from the oven and cool 5 minutes. On a cutting board, use a serrated knife to diagonally cut the cookies into 1/2-inches slices.
  8. Reduce heat to 150C. Lay the cookies cut side down on baking sheets and return to the oven for 35 minutes {or more if you like your biscotti crisper}, turning the baking sheet midway during baking, until the cookies feel mostly firm.


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Also find me on The Rabid Baker, The Times of India

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About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.


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