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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
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.