Almond Biscotti Toscani, also known as cantucci, are twice-baked Italian cookies that originated in the Tuscany region of Italy. These crispy and flavorful cookies are traditionally made with almonds, sugar, flour, and eggs. However, for individuals with gluten intolerance or celiac disease, finding a gluten-free version of this classic treat can be challenging. This article provides a comprehensive guide to creating delicious and authentic almond biscotti toscani that are completely gluten-free. We will explore various gluten-free flours, alternative binding agents, and tips for achieving the perfect texture and flavor. Whether you're a seasoned baker or just starting out, this article will equip you with the knowledge and techniques needed to create mouthwatering gluten-free almond biscotti toscani that will delight your taste buds and satisfy your cravings.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST ALMOND BISCOTTI
I don't know where my mother got this recipe but it produces the best biscotti I have ever had- and I am Italian so I have eaten A LOT of biscotti. Also, I will be publishing the chocolate version of this recipe which is also to die for. I've also made these with 1/4 cup dark chocolate chips and 2/4 cups hazelnuts in place of the almonds. For a sweeter variety, I have also mixed 1/2 cup almonds with 1/4 cup butterscotch chips. I have also made them plain without nuts when I've been low on ingredients. You can't mess up this recipe- it's fool-proof!.
Provided by Canadian_in_the_Bay
Categories Dessert
Time 1h20m
Yield 28 biscotti, 14 serving(s)
Number Of Ingredients 8
Steps:
- Adjust rack to center position and heat the oven to 350 degree. Line a cookie sheet with wax or parchment paper.
- Place the flour, sugar, baking powder, salt and nuts in a large bowl and stir to combine. In a small bowl combine the eggs, butter and vanilla and whisk to fully combine.
- Make a well in the center of the dry ingredients and pour in the egg mixture. Using a rubber spatula, mix to combine until a rough dough forms.
- Dump the dough onto a work surface and knead a couple of times until the dough comes together, adding extra flour sparingly and only if necessary. Start to form the dough into a big, fat cigar and cut it in half. Form each half into a cigar about 1 inch thick, 2 inches wide and about 12 inches long. Place them onto the cookie sheet and lightly press with fingers to slightly flat cigars.
- Bake for 25 minutes reversing the pan halfway through. The bars will be firm to the touch and just slightly browned. Remove from the oven and lower the temperature to 300 degrees. Let the cookies cool on the cookie sheet for 15 minutes.
- Remove cookies to a cutting board using two spatulas. Using a serrated knife, slice the bars on an angle about 1/2 inch tick to form the biscotti. Lay them back on the cookie sheet with either cut side down and place back in oven for 15 minutes. Turn each cookie to expose the other cut side and place in oven for another 15 minutes. Let cool on a rack to room temperature. Place cookies in an airtight container.
Nutrition Facts : Calories 180, Fat 7, SaturatedFat 2.5, Cholesterol 35.3, Sodium 107.1, Carbohydrate 25.8, Fiber 1.2, Sugar 11, Protein 4
ALMOND BISCOTTI
I've learned to bake a double batch of this crisp almond biscotti recipe, because one batch goes too fast! —H. Michaelson, St. Charles, Illinois
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine dry ingredients; gradually add to creamed mixture and mix well. Stir in almonds. , Line a baking sheet with foil and grease the foil. Divide dough in half; on the foil, shape each portion into a 12x3-in. rectangle. Brush with milk; sprinkle with remaining sugar. , Bake at 375° until golden brown and firm to the touch, 15-20 minutes. Lift foil with rectangles onto a wire rack; cool for 15 minutes. Reduce heat to 300°., Transfer rectangles to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. , Bake for 10 minutes. Turn and bake until firm, 10 minutes longer. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 207 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 129mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
ALMOND BISCOTTI TOSCANI (GLUTEN-FREE)
I went to a gluten-free baking class and this was one of the featured recipes. I had never had biscotti before, so I don't really know how this compares. I liked it however. It was quite good dipped in my coffee and had just the right amount of crunch and sweetness. Makes a fair amount and supposedly keeps for a long time.
Provided by Andrew Mollmann
Categories Breakfast
Time 55m
Yield 33 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F Cover baking sheet with parchment paper or grease and flour baking sheet.
- Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest.
- Combine flours together in a bowl. Slowly blend dry ingredients into creamed mixture. Stir in almonds. Add water if dough is too dry. Consistency should be similar to play dough.
- Roll half of mixture into a log approximately 12 inches long. Place on baking sheet and smooth into loaf about 1/2 thick and still 12 inches long. Repeat with other half of mixture side by side on same baking sheet.
- Bake for 25 minutes until set and lightly browned.
- Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.
- Place slices on their sides on the baking sheet. Return to oven for 5 minutes.
- Remove from oven, flip slices over and bake an additional 5 minutes.
- Cool completely and store in tightly covered container.
GLUTEN-FREE ALMOND CRISPIES
Here's a wonderful treat everyone in the family can enjoy. Ideal with milk or tea, these cookies have cinnamon and maple in every crunchy bite. -Jean Ecos, Hartland, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, beat the syrup, oil, water and extract until well blended. Combine the flours, sugar, baking powder, cinnamon and salt; gradually beat into syrup mixture until blended. Stir in almonds., Drop by rounded teaspoonfuls onto parchment-lined baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before removing from pans to wire racks.
Nutrition Facts : Calories 54 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 18mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
Tips:
- For a gluten-free version of almond biscotti, use gluten-free flour and almond flour instead of all-purpose flour.
- To make the biscotti extra crispy, bake them for a few minutes longer than the recipe calls for.
- If you don't have any almond extract, you can use vanilla extract instead.
- You can add other ingredients to the biscotti dough, such as chocolate chips, dried fruit, or nuts.
- Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Almond biscotti are a delicious and easy-to-make Italian cookie. They are perfect for dunking in coffee or tea, or for enjoying on their own. With a few simple ingredients and a little bit of time, you can make your own delicious almond biscotti at home.
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