Gluten Free Biscotti Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat 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.
• Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
• Bake 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.
• Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.

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.