Gluten Free Biscotti (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 3/4 cup gluten free flour blend
02 -
1/4 teaspoon salt
03 -
1 teaspoon baking powder
04 -
1/2 cup + 2 tablespoons white sugar
05 -
2 tablespoons brown sugar
→ Wet Ingredients
06 -
1/4 cup olive oil
07 -
1 teaspoon vanilla extract
08 -
1/4 teaspoon almond extract (optional)
09 -
2 large eggs
→ Mix-ins
10 -
1/2 cup dried cranberries
11 -
1 cup shelled pistachios
12 -
1/2 cup almonds
# Instructions:
01 -
Preheat the oven to 300°F (150°C). Line a large baking tray with parchment paper.
02 -
In a small bowl, sift together the gluten free flour, salt, and baking powder. Mix well to combine.
03 -
In a separate mixing bowl, whisk together the olive oil, white sugar, and brown sugar until well combined. Mix in the vanilla and almond extracts, then beat in the eggs until smooth.
04 -
Add the dry ingredients to the wet mixture and slowly mix everything together until just combined. Fold in the dried cranberries, pistachios, and almonds.
05 -
Divide the dough in half and form two logs, approximately 5 cm (2 inches) in thickness. Place them on the lined baking tray with space between them.
06 -
Bake for 35 minutes, or until logs are lightly browned. Remove from the oven and let them cool for 10 minutes.
07 -
Reduce the oven temperature to 275°F (135°C). Using a sharp knife, slice the logs diagonally into pieces of biscotti about 1 cm thick.
08 -
Place the sliced biscotti back on the lined baking tray and bake for an additional 8 minutes, until dry and crisp.
09 -
Remove from the oven and transfer to a wire rack to cool completely before serving or storing.
# Notes:
01 -
For best results, use a high-quality gluten-free flour blend that contains xanthan gum. If your blend doesn't include it, add 1/4 teaspoon to the recipe.
02 -
Store in an airtight container at room temperature for up to 2 weeks.
03 -
These biscotti are perfect for dunking in coffee or tea.