Buckwheat Lavender Biscotti Recipes

GLUTEN-FREE CHOCOLATE BUCKWHEAT BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the buckwheat flour, cornstarch (if using), almond flour, cocoa, instant espresso powder (if using), baking powder and salt.
• In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, coffee extract (if using) and vanilla extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the walnuts and beat at low speed until mixed evenly through the dough.
• Divide the dough and shape 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 40 to 45 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 20 minutes or longer.
• Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven until the slices are dry, 30 to 35 minutes. Remove from the oven and allow to cool.

BUCKWHEAT LAVENDER BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
• Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
• Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
• Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
• Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.

BUCKWHEAT FLOUR BISCUITS

Steps:

• Preheat the oven to 400 degrees.
• In a bowl, mix the dry ingredients (flour, baking powder, salt).
• Stir in the oil, syrup, and applesauce until the mixture looks 'pebbly' in appearance.
• Add in the buttermilk (see Notes for how I make my own).
• The batter will be fairly wet looking, though it will thicken as it sits.
• Using an ice cream scoop or an equal-sized utensil, dollop the dough onto a parchment paper-lined baking sheet into ten equal biscuits.
• Bake the biscuits for 10-12 minutes, until puffed and springy to the touch (mine are done in ten minutes, but my oven is fairly new).

BUCKWHEAT LAVENDER BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray.
• Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined.
• Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet.
• Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet.
• Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.