Best 2 Almond Biscotti Toscani Gluten Free Recipes
## Discover the Timeless Delights of Almond Biscotti Toscani: A Culinary Journey Through Gluten-Free Italian Baking
Embark on a tantalizing culinary adventure as we unveil the secrets of Almond Biscotti Toscani, a classic Italian treat that has captivated taste buds for generations. These twice-baked cookies, also known as Cantucci, are a symphony of flavors and textures, characterized by their distinctive almond-studded exteriors and a delightful crunch that yields to a soft, chewy interior. Originating from the picturesque region of Tuscany, Biscotti Toscani have become an iconic symbol of Italian baking, enjoyed as a perfect accompaniment to a steaming cup of coffee or a glass of sweet wine.
In this comprehensive guide, we present you with a collection of meticulously crafted recipes, each offering a unique interpretation of this timeless classic. From the traditional Almond Biscotti Toscani, featuring a harmonious blend of almonds, flour, sugar, and eggs, to innovative variations like the Chocolate Almond Biscotti, bursting with rich cocoa flavor, and the Orange Almond Biscotti, infused with vibrant citrus notes, our recipes cater to diverse palates and dietary preferences.
Whether you're a seasoned baker seeking to expand your repertoire or a novice cook eager to explore the world of gluten-free baking, our Almond Biscotti Toscani recipes are designed to guide you effortlessly through the process. With step-by-step instructions, insightful tips, and a treasure trove of variations, we empower you to create these delightful cookies in the comfort of your own kitchen.
So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to discover the timeless charm of Almond Biscotti Toscani, a gluten-free masterpiece that promises to tantalize your taste buds and transport you to the heart of Italy's rich baking traditions.
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.
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
Tips:
- Choose high-quality almonds: Use whole, raw, and unsalted almonds for the best flavor and texture.
- Toast the almonds: Toasting the almonds enhances their flavor and makes them more fragrant.
- Use a food processor: A food processor makes it easy to grind the almonds into a fine meal.
- Measure the ingredients accurately: Biscotti dough is not very forgiving, so it's important to measure the ingredients accurately.
- Chill the dough: Chilling the dough before baking helps it to hold its shape.
- Slice the biscotti carefully: Use a sharp knife to slice the biscotti evenly.
- Bake the biscotti until golden brown: The biscotti should be golden brown on the outside and slightly chewy on the inside.
- Store the biscotti in an airtight container: Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Almond biscotti Toscani are a delicious and gluten-free Italian cookie that are perfect for dunking in coffee or tea. They are easy to make and can be stored for up to 2 weeks. These biscotti are a great addition to any cookie platter and are sure to be a hit with your friends and family.
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