Mama Mia!

Hello everyone, CCNE Chef Michael here, and in this episode of the Doctoronamission VLOG, It’s Cantucci!

I am thrilled today to be bringing this one to you. Because we’re gluten-free dairy-free here at Doctoronamission.

You might be thinking, “Yeah, but there’s no tasty gluten free food, Gluten-free, dairy-free is so tasteless. There’s so many beautiful things in the world I’d love to have, but it’s not gluten-free.”

Well, today, we’re going to be talking about cantucci – the Italian almond biscotti. Yes! If you love them like I do, then today I’m going to show you how to do them gluten-free. You are going to love this one.

Now, because I do hear from time to time when we talk about being gluten-free, that doesn’t necessarily mean we’re eating healthy. It does mean is healthier than having gluten, but this is a treat. These biscotti are a treat. It’s not something we’re going to eat every day.

I do have people that will say to me, “Well, Chef Michael, I’m gluten-free, gluten-free muffin for breakfast, a sandwich at lunch; it was on gluten-free bread, and my pasta at dinner was gluten-free.”

No, that doesn’t mean you had a healthy eating day. I didn’t hear any LIVE food going on there, so just understand, and don’t frown at me, because I’m not trying to take the fun out of this, however just a little disclaimer there.

And back to the fun part: gluten-free biscotti. This is not a traditional one. I’m putting my twist on it. Traditionally, the almond biscotti, the cantucci, is twice-baked. I do mine baked one time. The reason why I do that is because, I find it works.

If you’re a traditionalist, please don’t come and say, “That’s not the traditional way.” You’re right. It’s not, but I put my twist on it. I’ve added some flavours to it. And of course we’re gluten-free; we’re doing some different things.

Having said that, let’s get into it.