GLUTEN FREE BISCOTTI
Biscotti are one of my favorite cookies, and this Gluten-Free version has a wonderful flavor and ideal texture. They're incredibly easy to make and the abundant nuts, dried fruit and aromatics make these biscotti a satisfying and beautiful gift for a friend or treat for yourself.
Provided by Melissa Johnson
Categories Recipes
Time 1h15m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat your oven to 300F and line a medium or large baking sheet with parchment paper.
- In one bowl, whisk together the flour, baking powder and salt.
- In a second bowl, beat the sugar, eggs, oil and extracts/liquors.
- Using a spatula, mix the dry ingredients into the wet until they are incorporated.
- Add the nuts and dried fruit last.
- Scoop half the batter out of the bowl with your spatula and lay it on your baking sheet, dragging it into a line and smoothing it with wet fingertips. Repeat with the second half of the dough until you have two smooth tubes roughly 2-3 inches wide and 1 inch tall.
- Bake for 35 minutes until the tops are lightly golden.
- Remove from the oven and gently set the biscotti tubes (still on the parchment) on a cooling rack for 10 minutes. Lower the oven temp to 275F while the biscotti cool.
- Transfer the biscotti to a cutting board and cut 1-inch pieces on the diagonal using a sharp knife (I prefer a chef's knife over serrated).
- Lay the cut biscotti on the parchment lined baking sheet, cut side up, and bake at 275F for 10 minutes.
- Remove the sheet from the oven, flip all the biscotti over to their other cut side, and bake for 10 more minutes.
- Let the biscotti cool completely on a rack before dipping them in chocolate. Do not store in plastic or they will soften.
- Optional Chocolate Decoration
- Melt 4 ounces of chopped dark chocolate in mug, using the microwave in 15-30 second increments and stirring in between (1-2 minutes total, depending on your microwave).
- Arrange your cooling rack over the same parchment-lined baking sheet you used to bake the biscotti. (You can also place the biscotti directly on the parchment.)
- Dip the one end of a biscotti in the melted chocolate, and scrape one side gently on the rim of the mug as you pull it out. Place the biscotti scraped-side-down on your cooling rack or parchment for minimal dripping.
- If the chocolate re-hardens as you're dipping the biscotti, pop the mug back in the microwave for 15 seconds and clean up the sides of the mug with a spatula.
- Let the chocolate cool and harden completely before gently popping the biscotti off the rack or parchment.
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Mohomed Inam
[email protected]These biscotti are a delicious and easy-to-make treat.
Ashok Kc
[email protected]I've made these biscotti several times and they always turn out perfectly.
Savvas Georgiou
[email protected]This is the best gluten-free biscotti recipe I've ever tried!
Kamran Swati
[email protected]I would recommend this recipe to anyone who is looking for a gluten-free biscotti recipe.
munna khan
[email protected]Overall, I thought these biscotti were just okay. They weren't bad, but they weren't great either.
Rikon Khan
[email protected]I followed the recipe exactly, but my biscotti didn't turn out as good as the picture. They were a bit too dense.
Hamid Mukhtar
[email protected]These biscotti were a bit too dry for my taste.
Frank Sophia
[email protected]I wasn't a big fan of the almond flavor in these biscotti. I think I would have preferred a different flavor, like chocolate chip.
Dinesh Shrestha
[email protected]These biscotti are a bit more crumbly than traditional biscotti, but they're still delicious.
Raina Kinza
[email protected]I love the orange zest in these biscotti. It gives them a really nice flavor.
George Kunkel
[email protected]These biscotti are a great make-ahead snack. I like to bake a batch on the weekend and then enjoy them throughout the week.
Hadi Mustafa
[email protected]I've been looking for a good gluten-free biscotti recipe for a while, and I'm so glad I found this one. It's definitely a keeper.
John ayomide
[email protected]These biscotti are the perfect balance of crispy and chewy. They're also not too sweet, which I appreciate.
malique moses
[email protected]I love how easy these biscotti are to make. I can have a batch ready in less than an hour.
Amir Baloch
[email protected]I wasn't sure how gluten-free biscotti would turn out, but I was pleasantly surprised. They were just as good as traditional biscotti.
Zina Mu
[email protected]I've made these biscotti several times now, and they're always perfect. They're the perfect snack or dessert to enjoy with a cup of coffee.
MD ISHA
[email protected]These biscotti were a hit at my party! Everyone loved them, even my gluten-free friends.
SERDAR ARPACI
[email protected]I love that this recipe uses almond flour instead of wheat flour. It gives the biscotti a nice nutty flavor.
YouNaS KhaN
[email protected]I've never had gluten-free biscotti before, but these were delicious! They were crispy on the outside and chewy on the inside, just like traditional biscotti.
JR Apel
[email protected]These biscotti turned out amazing! I love the combination of almond and orange flavors.