These, my dear friends, were definitely out of this world.īeing the science enthusiast (nerd) that she is, these Galaxy Ice Cream Sandwiches were perfect for my cousin’s baby shower. Who knew science and space could be so fun and pretty? Not to mention, DELICIOUS. If you’re as obsessed with the unicorn dessert craze as I am, odds are you’ll be just as ecstatic about the Galaxy-themed desserts that keep popping up all over Instagram and Pinterest. Whether it’s galaxy cupcakes, galaxy cookies, or galaxy donuts, it’s impossible NOT to get lost in their mesmerizingly beautiful colors and starry sprinkles. Flaked coconut, cranberries, apricots, raisins, mango, you name it!īooze: Replace 1 to 2 tablespoons of the water with liqueur or spirits.These Galaxy Ice Cream Sandwiches are creamy, fluffy, and out of this world DELICIOUS! If the nut pieces are large, give them a rough chop before adding to the dough.Ĭhopped Dried Fruit & Coconut : About 1/2 cup total. Vanilla, almond extract (only 1/2 teaspoon or less), citrus zest (e.g., lemon, lime, orange) You could also melt chocolate and dunk or spread the cooled biscotti with chocolate.Įxtracts & Zests: Add about 1 teaspoon. If such is the case, consider adding all kinds of different flavorings and stir-ins, such as:Ĭhocolate: About 1/2 cup. While these are perfection when made as plain as can be, somtimes–especially around the holidays–you may want plus-perfect. This allows them to finish drying to perfect crispness!Īs a coffee and tea lover, I am keen on the fact that these are perfect dunkers (no biscotti mush at the bottom of my mug). For these, I baked the slices at 250F for 20 minutes, flipped the slices over, and baked for 20 minutes longer.įinally, turn off the oven and leave the biscotti inside, door closed, until completely cooled. The objective of the second bake is to dry out and crisp the biscotti, so low and slow is the way to go. Once sliced, send the biscotti back to the oven, at a much lower temperature than the first bake. If you slice the log while the chocolate is warm or at post-bake room temperature, it will smear allover the place. This chilling step is especially important if you decide to add extras to the dough, such as dried fruit and nuts, and it is the only way to go (imho) if choose to add chocolate chips or chunks. It’s so foolproof, you can cut the log extra thin for biscotti thins. You can even bake the log a day in advance and then complete the slicing and second bake the next day.Ĭhilling the log allows for perfect slices with a bare minimum of crumbs the log will smoosh when sliced, nor fall apart. Once the log is baked, remove from the oven to cool completely, and then… refrigerate it until it is cold! It does not need to be perfect, but it’s worth pulling out a ruler so that it is close to the specified size and thickness.īake the log in a preheated oven (350F) for 18 to 23 minutes until golden brown and the center of the dough log feels more or less set/firm. Next, shape the dough into an even rectangle that is about 11 inches long, 2 and 1/2 inches wide, and just over 1/2-inch thick. Stir in 3 tablespoon of water, stir until blended, and then plop the dough in the center of a parchment paper-lined cookie sheet. I also have THE TIP you need to cut perfect biscotti slices (without smooshing), which works for this and all other biscotti recipes.Īs mentioned above, mix your 4 ingredients–blanched almond flour, sugar (I used coconut sugar, but use what you like), arrowroot or tapioca starch, and baking powder (plus salt you can leave this out if you need to watch your sodium). No one should have to sacrifice their teeth for great biscotti. The cookies are firm and crisp, as good biscotti should be, but not too hard. Simply mix 4 ingredients (plus water & optional salt) in one bowl. It just may be the only biscotti recipe you’ll need from this point forward. Whether you have made biscotti multiple times or never, you must give my almond flour biscotti recipe a try. They are crisp, but not too hard, easy to make, and very versatile.***LOVE*** Please read my disclosure and privacy policy.Ĥ-ingredient vegan almond flour biscotti that are grain-free, oil-free, low in sugar, and keto (with one ingredient swap).
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