Gluten Free Biscotti

Apr 13, 2019

I realized while reviewing old posts that I’ve been slacking on the recipes posts! I have so many photos of food on my computer, so I’ve been trying to find some good ones and actually create posts of them. Enter: gluten free biscotti!

So, we decided to go back to Italy again this year. I know. We really thought about going to Germany and France instead, but then we had a few drinks and started dreaming about going to Rome and the Amalfi coast. And got really excited. So… back to Italy it is.

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I feel slightly guilty about not visiting the rest of Europe, but then I think about eating pizza, and gelato, and delicious homemade biscotti, and I decide we’ve made the right decision 😉

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Plus, this gives me the excuse to post these pictures that have been on my computer for almost a year!

Because while I learned that I could eat the pizza and most yeasted bread in Italy because it’s sourdough, authentic biscotti — even in Italy — are definitely NOT low FODMAP. So while I definitely enjoyed a few bites (ok or a few entire biscotti — they were small!) while we were in Italy, I decided to try my hand at a gluten free version once we got home. And these did not disappoint!

This makes quite a lot, but the great thing about biscotti is that they’re meant to be stale. So they get better with age! Now, these probably still won’t taste the best after a few weeks, but they probably won’t last that long anyway.

Almond extract, almond flour (not almond meal), and oat flour should all be available at any large grocery store. If you have trouble finding sticky (or sometimes “glutinous”) rice flour, try your local asian market.

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Enjoy!

Gluten Free Biscotti

Yield | 35 biscotti
Notes
Based on this recipe and this recipe.
If you would like some "cantucci" (hint: answer is yes), serve your biscotti with a glass of Vin Santo. This is the traditional way of eating them in Tuscany!
Feel free to add in extras like cranberries, or even chocolate chips!
Biscotti can be stored in an airtight container at room temperature for up to a week.

Ingredients

  • ¼ cup maple syrup
  • 2 tablespoons white sugar optional
  • ¼ cup butter 4 tablespoons
  • 2 teaspoons brandy I used 1 tsp dry vermouth + 1 tsp scotch
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 large eggs
  • 1 cup + 2 tablespoons almond flour
  • ¾ cup sticky rice flour
  • ¾ cup oat flour
  • 1 teaspoon baking powder
  • teaspoon salt
  • 1 teaspoon orange zest
  • ½ cup slivered almonds

Directions

  • Preheat oven to 350°F and make sure the baking rack is in the middle. If you have a pizza stone (highly recommended, we use ours for everything!), place it in the oven to preheat as well.
  • In a large bowl, stir together maple syrup, butter, brandy, and extracts. Once combined add in eggs and whisk together.
  • In a small bowl, whisk together the almond flour, sticky rice flour, and oat flour. Add in baking powder, salt, and orange zest.
  • Stir the dry ingredients into the liquid ingredients and then stir in the almonds. Mix until just combined.
  • Chill the dough, covered, for 30 minutes. This helps the dough come together easier.
  • Remove chilled dough from refrigerator. If using a pizza stone, cut a piece of parchment paper to fit the top of your stone. Using moistened hands, form rectangle either onto your parchment paper or onto an un-greased baking sheet. The size of your rectangle will depend on how thick you prefer your biscotti (they will not rise in the oven). Ours were about an inch thick.
  • First bake: Bake until pale golden, about 30 minutes. Carefully remove to cool for 15 minutes (if using parchment paper, just slide it off the stone!) If using a stone, place it back in the oven to stay warm for the second bake. This step is VERY IMPORTANT unless you want a crumbly mess!
  • Transfer biscotti to a cutting board and using a sharp knife, cut into 1" x 2-3" pieces.
  • Arrange biscotti with a cut side down back onto the stone and bake until golden, 20 to 25 minutes.
  • Biscotti will become crisp as they cool, so allow to cool completely. Store in an airtight container for up to a week.

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