Well, we made it! We moved to California. At first it felt like we just came her for vacation like normal, (instead this time we awkwardly brought all of our stuff with us) and that we were waiting to drive back home to Arizona. Then it out of nowhere just really resonated with us, this is our new home. What an incredible feeling it is to call Costa Mesa "home". After a week of getting acclimated, it finally felt right to break in our tiny old oven. What started as an idea for raspberry jam sandwiched between lemon shortbread cookies somehow turned into a desire to make dark chocolate espresso biscotti. Not sure what happened there, but hey, Scott's not complaining.
1 cup GF all purpose flour blend
1 cup oat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons ground flaxseed + 6 tablespoons water
1/4 cup earth balance vegan butter, softened
1 cup sugar
2 heaping teaspoons instant coffee grounds
1/2 cup coarsely chopped dark chocolate
Preheat your oven to 350 F. Combine the ground flaxseed and water in a small cup, stir well, and let sit for a few minutes to thicken. In a large mixing bowl, combine the butter and sugar and beat until smooth and creamy. Add the flaxseed mixture and the instant coffee grounds to the mixing bowl, mix well. Stir in the salt, baking powder, and flours until fully incorporated. Then fold in the dark chocolate pieces.
On a parchment lined cookie sheet, divide the dough in half and shape into two logs approximately 4 inches wide and 1 1/2 inches tall. Score the top of the logs where you wish to slice the biscotti for later. Bake for 30 minutes. Remove the tray of biscotti from oven, reduce oven temperature to 325 F, and let cool for 10 minutes. Slice the biscotti where you previously scored, and lay each piece on its side. Bake for an additional 5 minutes, flip each piece over, and bake 5 minutes more (or until they reach your desired level of crispiness). Let biscotti fully cool and store in an airtight container on the counter for up to 1 week.