Orange & Almond Biscotti. In my book, there’s only one thing better than coffee… and that’s coffee paired up with its most beloved cookie, the biscotti.
As an out-and-proud coffee fiend, this twice-baked orange & almond biscotti has upped the ante in my morning mug meeting. It’s bright with orange zest and extra nutty with almond flour and slivered almonds speckled throughout. The lack of wheat makes this cookie gluten-free and (surprise!) It’s vegan, too. Decadence without all the naughty ingredients plus a side of coffee? Orange & Almond Biscotti *recipe adapted from Tasty Yummies 1 1/2 cups almond flour1 tablespoon tapioca flour (or starch)1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup honey3 tablespoons freshly squeezed orange juiceorange zest of two medium-sized oranges 1/2 cup slivered almonds1/2 cup mini chocolate chips, melted (optional, for dipping) Preheat oven to 350ºF. Yields 12 Gluten-free + Vegan cookies. New & Improved Paleo Zucchini Brownies. Paleo Pizza Sticks.
I’m going to start off this post thanking Juli over at PaleOMG for doing a super nice review of the e-book.
You have until March 3rd to head over and leave a comment for a chance to win a free copy of the ebook. So if you haven’t gotten your hands on a copy yet and are feeling lucky head over and leave a comment. Now for some randomness since you all love those moments on the blog….you know you do! I haven’t had them in awhile too. I promise the limited amount of posting isn’t because I don’t love you but its all the stuff I’m working on the background. Randomness… Basic Vietnamese Dipping Sauce Recipe (Nuoc Cham) Every good Vietnamese cook needs to master this dipping sauce.
It's used in many dishes to bring all the elements together. However, it can be easily botched, especially if your taste buds are not well versed in balancing subtle nuances between sour, sweet, salty and spicy. Additionally, flavoring with fish sauce is tough if you're not used to working with it everyday, not to mention the fact that fish sauce qualities differ from brand to brand and sometimes from lot to lot! Growing up, I was given the task of being our family's dipping saucier. We are a serious group of eaters prone to chiding the cook for poor food preparation. My preferred brand of fish sauce is Viet Huong's Three Crabs or Flying Lion, which are made in a light Vietnamese style, rather than the heavier Thai or Filipino styles. Basic Dipping Sauce (Nuoc Cham)Makes ¾ cup 3 tablespoons lime juice (1 fat, thin skin lime)2 tablespoons sugar½ cup water2 ½ tablespoons fish sauce 1. 2.
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