Raspberry Almond Biscotti with Cream Cheese Frosting (gluten free)
My mom is a coffee person.
She also has an impressive knack for finding the most gorgeous coffee mugs where ever she is. These colorful, cozy, imperfect clay mugs. I remember mornings spent watching Good Morning America (or the Today Show, depending on our mood) and they would be reporting on a study that was touting the health benefits of coffee. She always said she thought it was because people who drink coffee take a couple minutes of relaxation to sit and enjoy a cup of coffee. It’s a form of meditation.
This month’s Recipe Redux theme is “a food memory that you are thankful for”. While I’ve learned to enjoy coffee (in latte or iced coffee forms), I’ve never actually brewed a cup of coffee myself. We have two coffee makers (yay wedding gifts) that are still boxed up and cozy in our pantry. I didn’t want to actually make coffee for this recipe. So I went with the next best thing…biscotti. (I really wanted to put biscottiS there, but wikipedia says biscotti is correct. so yeah.)
Growing up, occasionally my dad would come home with a box of biscotti for my mom. I always thought it was such a romantic gesture. Food is the way to my heart.
So here’s a treat for your couple minutes of relaxation before a busy day begins.
- 2 1/4 cup oat flour, spooned into measuring cup
- ¼ cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- ¼ cup coconut oil, melted
- 1/4 cup almond milk
- 1 egg
- 1 teaspoon vanilla
- 1 cup frozen raspberries
- ½ cup plain greek yogurt
- 1/3 cup cream cheese, room temperature
- 2 tablespoons maple syrup
- ½ teaspoon vanilla
- ½ cup sliced almonds
- ¾ cup dark chocolate chips, melted
- Preheat oven to 400ºF. Place frozen raspberries in a microwave safe bowl and microwave until soft, about 40 seconds. In the bowl of an electric mixer, combine oat flour, brown sugar, baking powder and salt. Add in melted coconut oil, almond milk, egg, vanilla and soft raspberries. Mix everything until combined and a pink-ish batter has formed. Scoop the dough onto a greased baking sheet (I greased mine with coconut oil). Wet your hands and press dough into a oval shape about 1 ¼ inch thick. Bake for 25 minutes.
- Remove from oven and slice into 9 biscotti. Return to oven for 15 minutes, or until crunchy.
- Meanwhile, prepare your cream cheese frosting by combining Greek yogurt, cream cheese, maple syrup and vanilla with an electric mixer until smooth.
- Allow biscotti to cool before topping with cream cheese frosting, almonds and a chocolate drizzle.