Today we’re making gluten free Roasted Root Biscotti. When I think of biscotti I think of coffee and sunrise, so that will be the inspiration! So, what is roasted root? Roasted root is a combination of roots from the dandelion, burdock, and chicory plant, combined with cinnamon and cacao powder. When this combination of roots, bark, and bean come together and are lightly roasted, they create a uniquely bitter taste, very similar to coffee.
Harvesting roots is best done in the fall or spring, when the ground isn’t frozen. The process of digging, washing, chopping, and drying is time consuming and best to chat about another day. Don’t have a collection of dried roots in your cabinet? No worries! Fortunately, all of these ingredients can be purchased ready to go!
To make the roasted root sugar, you’ll need to combine:
2 Tablespoons Dandelion Root
2 Tablespoons Chicory Root
1 teaspoon Burdock Root
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Cacao Powder
1/2 cup Sugar
First, blend all the spices in a coffee grinder until powdered. I ended up straining the mixture to remove any larger pieces, placing them back in the grinder, straining, and so on until completely powdered. Next, add spices to the sugar and blend. This can be used right away or for a more richer flavor, allow the sugary mixture to sit for a day or two before using. Set this aside until needed in the following recipe. You’ll have some extra to enjoy as a cup of tea or another baking adventure.
Roasted Root Biscotti Recipe (GF version)
1.5 cups Gluten Free Flour of your choice, include 1/2 tsp of xanthan gum if not included
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/2 cup of Roasted Root Sugar
2 Extra Large Eggs, beaten
2 teaspoons Vanilla Extract
Vanilla Glaze Recipe
2/3 cup confectioners’ sugar
1 Tablespoon butter, melted
1/2 teaspoons vanilla extract
2 teaspoons warm water
Pinch of salt
Place the confectioners sugar in a bowl and add the remaining ingredients until smooth. Drizzle the glaze on your cooled cookies and enjoy!
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the flour, baking powder, salt, and roasted root sugar, stir until combined. Add the beaten eggs and vanilla extract, and mix until combined. You may need to work the dough with wet hands until smooth.
Now, place the dough in the center of the parchment paper and begin forming a rectangular shape with your hands. The loaf should be approximately 8″ long, 4″ wide, and 1″ thick. Once you have the shape, place the baking sheet in the preheated oven and bake until lightly golden brown and firm to the touch. This should take between 20-25 minutes.
Remove from heat and allow to cool for at least 10 minutes. Lower the oven temperature to 300F. Slice the loaf into 1/4″ -1/2″ thick slices. Arrange each slice flat on the baking sheet and place back into the oven for 10 minutes. Flip the cookies and bake for an additional 10 minutes, or until slightly golden brown. Remove from the oven and allow to cool to room temperature before enjoying. The biscotti will harden as they cool. While you’re waiting, make the vanilla glaze. Once cooled to room temperature you can drizzle it on. Serve with coffee and a sunrise!