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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Steve K
[email protected]These biscotti were a bit too crunchy for my taste.
hamaadi kamwada
[email protected]I'm not a huge fan of biscotti, but these were actually pretty good.
Florence Godfrey
[email protected]These biscotti are a great gift for gluten-free friends and family.
Taha Malik
[email protected]I would recommend using a good quality gluten-free flour for these biscotti. It will make a big difference in the texture.
touqeer ahmed
[email protected]These biscotti are a bit time-consuming to make, but they're definitely worth it.
Xase Ozii
[email protected]I love the combination of flavors in these biscotti. The orange zest and cranberries are a perfect match.
Betsy Soto
[email protected]These biscotti are a great way to use up leftover almond flour.
black spider
[email protected]I'm so glad I found this recipe. I've been looking for a good gluten-free biscotti recipe for ages.
Goodnew Akan
[email protected]These biscotti were the perfect afternoon snack. They were crispy, flavorful, and gluten-free.
Roshine Proshanto
[email protected]I would definitely make these biscotti again. They were easy to make and turned out delicious.
Taiba Eryuog
[email protected]Overall, I thought these biscotti were just okay. They weren't bad, but they weren't great either.
ZOHAIB MANAK
[email protected]I found these biscotti to be too sweet.
siploe
[email protected]These biscotti were a bit too dry for my taste.
Noor Kaka
[email protected]I love these biscotti! They're crispy, flavorful, and gluten-free. I've made them several times and they're always a hit.
Yanta Sunday
[email protected]These biscotti were easy to make and turned out great! I used almond flour instead of the all-purpose gluten-free flour and they were still delicious.
Md Biplob Hassan
[email protected]I've tried many gluten-free biscotti recipes, but this one is by far the best. The texture is perfect and the flavor is amazing.
Its beebah It's _beebah
[email protected]These biscotti were delicious! I made them for my gluten-free friends and they loved them. They were crispy and flavorful, and the perfect afternoon snack.