I just saw that the Whole Grains Council has chosen Buckwheat as its grain of the month. Since I use buckwheat flour in most of my gluten free recipes, I thought I would share their post. The council shares information about the origins and history of the buckwheat plant as well as nutritional information and, of course, recipes!
Have you cooked with buckwheat groats? I haven’t yet, but I would like to try their Kasha and Beet Salad recipe.
To celebrate buckwheat, I am including a recipe for Gluten Free Buckwheat Almond Biscotti, adapted from “Biscotti di Prato” in “The Complete Book of Florentine Cooking” by Paolo Petroni.
Gluten Free Buckwheat Almond Biscotti
4 cups buckwheat flour (Arrowhead Mills)*
2 cups sugar
3 whole large eggs and 3 large egg yolks
¼ cup Passito di Pantelleria**
1 slightly rounded teaspoon baking powder
4 tablespoons melted butter or 3 tablespoons extra virgin olive oil
pinch of salt
1 ½ cups whole roasted almonds with skins
*I use Arrowhead Mills buckwheat flour because it is produced in a gluten free facility.
**Passito di Pantelleria is an Italian sweet dessert wine produced on the small island of Pantelleria off the southwestern coast of Sicily. Passito di Pantelleria can be found in specialty food stores such as Trader Joe’s and in some local wine stores. If Passito di Pantelleria is not available to you, other sweet dessert wines such as Vin Santo or Muscats can be used.)
Preheat oven to 350F and place rack in center of oven.
In a large bowl, place the flour and make a well, add sugar, 3 whole eggs, 2 yolks, Passito, baking powder, melted butter and pinch of salt.
Mix ingredients quickly with hands until well combined.
Add almonds and mix until they are covered by dough. Flour hands if dough becomes too sticky.
Form loaves 1.5″ wide and .5″ high on baking sheets lined with parchment paper. Leave 1.5″ between loaves. Brush with yolk.
Bake loaves for approx. 25 min. or until golden brown.
Remove loaves from oven and cut diagonally to make .5″ wide biscotti. Place biscotti on their sides on baking sheet and return to oven for approx. 5 min. or until toasted on sides.
Place biscotti on racks to cool.
Serve biscotti with small glasses of Passito di Pantelleria. Store biscotti in aluminum tins for up to 1 month.
Recipe adopted from “Biscotti di Prato” – from “The Complete Book of Florentine Cooking” by Paolo Petroni