I love my mum. I know everyone thinks theirs is the best, but my ma is one of the greatest people I know. This Mother’s Day I’ll be at ‘home’ home with my family. No plans have been made – we’re not very good at that – but there will no doubt be a very lazy brunch, including some form of poached eggs and music playing boldly in the kitchen. My sister, my mum and me have always been inseparable (you’re alright too I guess dad). Every day should be a ‘love you mum’ day, but this year I fancied gifting something a little different and delicious to say thank you.
One thing in life my mum might just love more than me and my sister (along with Walnut Whips) is something simple but crucial; the milky coffee. When I’m home the kettle is constantly on – earl grey or mint tea always at ready – but it’s an understated silky white coffee that’s always the star of the show. When the coffee is wheeled out, it’s feet up and plonked down in front of the telly time, or cue for mum to sit on the armchair by our big window with a good book.
I couldn’t think of anything that went better with coffee than twice-baked biscotti. I’m a sucker for anything with rose and rose and almond are just a marriage made in heaven. The third flavour hit I settled on was orange, which elevates everything beautifully and just makes them down-right delicious. These low FODMAP biscotti are foolproof and require little effort a few ingredients. Whether you’re an expert in the kitchen or newbie needing a last minute gift, they’re sure to bring a smile to anyone’s face. Hope you have lovely Sunday’s all! And here’s to you mum x
Recipe notes:
If you can tolerate pistachios (higher in FODMAPs), they’re also delicious in place of the almonds
Ingredients
80g whole almonds
215g gluten free plain flour (I like FREEE by Doves Farm)
1/4 teaspoon xanthan gum (omit if already in your flour blend)
150g caster sugar
2 teaspoon baking powder
2 medium eggs
1/2 teaspoon rose water
Zest of 1 orange
Method
Preheat your oven to 200°C/fan180°C/gas 6 and line a baking tray with parchment.
Put the almonds on to the tray and roast for 4-5 minutes. Remove from the oven and allow to cool. Keep the tray to one side.
Sift the flour into a large bowl and add the sugar, baking powder and cooled roasted almonds. Stir to combine. Crack the eggs into a mug and give them a quick whisk, before adding them to the dry ingredients, along with the rose water and grated orange rind. Bring everything together into a soft ball of dough – you might need to get in there with your hands towards the end.
Shape the dough into an oval and place it on to the lined baking tray. Flatten the dough slightly with your hands. Bake in the oven for 25/30 minutes, or until the dough turns a light golden brown.
Remove from the oven and allow to cool. Cut the dough into ½” slices and then lay the slices back on the baking tray. Bake the biscotti for a further 5/10 minutes.
Cool fully on a wire rack before serving. Store the biscotti in an airtight container for up to three days.
