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Gluten-Free Biscotti Recipe

Recipe by: hartleystudo

"This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool."

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook30 m
Ready In57 m

1Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
2Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
3Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
4Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
5Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.

Footnotes

Cook's Notes:
I use half Bob's Red Mill(R) and another rice-based flour mix. Bob's Red Mill(R) is a bean-based flour and I like the texture it gives the biscotti. If your flour mix already has xanthan gum added, you can omit. It needs to have a total of 2 teaspoons xanthan gum per 3 cups of flour. I add 1 teaspoon because my rice mix contains xanthan gum, but the Bob's Red Mill(R) doesn't.
Vanilla extract or almond extract can be used in place of the anise seed, if desired.

Ingredients