Gluten Free Biscotti recipe

Originally posted May 17, 2010

This is often how things work with me. I decide at some point that I want something. Pizza, cookies, a madeleine…and since I’m eating a gluten-free diet, I can’t always go to the store to buy it. Or, maybe I can but it’s not always good.

So it was, that day, when I really wanted a good biscotti. Believe it or not, I’ve never even made them, even with gluten! The next part of the journey began with finding the right recipe.

I wasn’t in the mood for lemon pecan or orange walnut. I didn’t want chocolate either. Cinnamon almond was coming to mind so that’s what I decided to try to create. I used a recipe from one of my favorite bloggers, gluten-free girl, and made a few changes, including using less sugar.

The real test was in serving these little delightful treats to my non-gluten free friends. All were pleasantly surprised when I told them my little secret.

I hope you try it and know you’ll like it! Note: I have adjusted the recipe to make it a big simpler. The original recipe used 5 different flours. This one is from The Warm Kitchen and includes 2 variations.

Gluten-Free Cinnamon Almond Biscotti

Makes 2-3 dozen cookies

• 1 cup Amy’s Gluten-Free Flour Blend
• 1/2 cup almond flour
• 1 teaspoon xanthan gum (if you blend has gum, you may need to add 1/4 teaspoon more)
• 2 teaspoons baking powder
• 1/4 teaspoon fine sea or kosher salt
• 1 teaspoon cinnamon

• 8 tablespoons/4 ounces unsalted butter or shortening, softened
• 1/2 cup brown sugar 1/4 cup white sugar
• 2 large eggs, room temperature
• 1/2 cup sliced almonds, not toasted

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1. Preheat the oven to 350°F. Prepare 2 baking sheets by lining with parchment paper or silicone baking mats.
2. Add the dry ingredients into a bowl (flours, baking powder, salt, xanthan gum, and cinnamon). Using a whisk, mix until well blended. If necessary, use your fingers to break up any big pieces of almond flour.
3. Put the butter in a stand mixer. Using the paddle attachment, beat the butter for about a minute and then pour in the sugars. Cream the butter and sugar together until the batter is smooth, about 3 minutes. Add the eggs one at a time until the mixture is fluffy.
4. With the mixture on low, add the dry ingredients in 3 batches. Turn the speed to medium and mix for 1 minute. This helps to “gel” the xanthan gum and hold the dough together. Lower the speed and add the almonds until just mixed.
5. You can either use an ice cream scoop or greased spatula to place the dough on one of the baking sheets in two long rows (save the second baking sheet for later). Pat down and form each into its own long log with a spatula. It should be a little flat as well. And yes, it will be sticky.
6. Bake the biscotti for 16-18 minutes, turning around once. Bake until golden and somewhat firm, but still somewhat soft, pushing the top center of the cookie. This is the best way to tell whether it is done. Once done, take the baking sheet out of the oven and allow the biscotti to cool for 10 minutes. Carefully, move them to a cooling rack and leave for at least 30 minutes to firm up.
7. When the biscotti are entirely cool to the touch, place one log on a cutting board. With a serrated knife, cut consistent slices, about 1/2″ wide, depending upon how you like your cookies. Move them back onto the baking sheet, bottom side down and repeat with the other log.
8. Heat oven to 350°F again. Once oven is hot, place biscotti back into oven. Bake until they are browned and crunchy, about 16-20 minutes, turning the cookies on their side if necessary.
9. Cool them entirely before attempting to eat. Ok, try one if you are drooling but they are better once cooled! Store in an airtight container.

Variations

Cranberry Walnut

Omit cinnamon from dry ingredients and add 1 extra tablespoon of gluten-free flour mix. Add 1 teaspoon vanilla extract with the eggs. Omit almonds. Add ½ cup dried cranberries to the flour mix. Add ½ cup chopped walnuts to the dough in place of the almonds in step 4.

Mocha Chocolate Chip

Omit cinnamon from dry ingredients and add 1 extra tablespoon of gluten-free flour mix. Add 1 teaspoon vanilla extract with the eggs. Omit almonds. Add 2 tablespoons instant coffee to the dry ingredients in step 2. Add 1 cup chocolate chips to the dough in place of the almonds in step 4.