Ingredients
-
1/3
-
3/4
-
2
-
1
-
1/2
-
2
-
1
-
1
-
1/4
-
1/4
-
1
-
1/8
-
1/2
-
1/2
-
Directions
Almond Biscotti Toscani (Gluten-Free), I went to a gluten-free baking class and this was one of the featured recipes I had never had biscotti before, so I don’t really know how this compares I liked it however It was quite good dipped in my coffee and had just the right amount of crunch and sweetness Makes a fair amount and supposedly keeps for a long time , Recipe turned out great! I will be making this and a version with anise flavoring as Christmas presents for my friends on a gluten-free diet , I had no soy flour so used sorghum flour instead What I ended up with was a dense but delicate and tender biscotti with a wonderful flavor The texture reminds me of shortbread
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Steps
|
1
Done
|
Preheat Oven to 325f Cover Baking Sheet With Parchment Paper or Grease and Flour Baking Sheet. |
|
2
Done
|
Cream Butter and Sugar Until Light and Fluffy. Add Eggs, Extracts, and Orange Zest. |
|
3
Done
|
Combine Flours Together in a Bowl. Slowly Blend Dry Ingredients Into Creamed Mixture. Stir in Almonds. Add Water If Dough Is Too Dry. Consistency Should Be Similar to Play Dough. |
|
4
Done
|
Roll Half of Mixture Into a Log Approximately 12 Inches Long. Place on Baking Sheet and Smooth Into Loaf About 1/2 Thick and Still 12 Inches Long. Repeat With Other Half of Mixture Side by Side on Same Baking Sheet. |
|
5
Done
|
Bake For 25 Minutes Until Set and Lightly Browned. |
|
6
Done
|
Place on Rack to Cool For 5 Minutes. Cut Loaves Diagonally Into Slices 1/2" Thick. |
|
7
Done
|
Place Slices on Their Sides on the Baking Sheet. Return to Oven For 5 Minutes. |
|
8
Done
|
Remove from Oven, Flip Slices Over and Bake an Additional 5 Minutes. |
|
9
Done
|
Cool Completely and Store in Tightly Covered Container. |
