As much as I liked last week’s Finnish almond cookies, it made me crave almond biscotti in a major way. I guess not having biscotti for more than four years will do that to a girl.
I’d never made my own biscotti before, gluten-free or otherwise, and was under the assumption that they were fussy or difficult to make. I assumed wrong. They take awhile to make, but it’s mostly inactive baking time. And I promise that the results are worth it.
Super crunchy with a delicate almond flavor, these beg to be dunked in a glass of milk. Actually who am I kidding? I’ve been dunking these bad boys in Amaretto-spiked coffee. After four + years of biscotti free living I deserve to live a little, right?
Gluten-Free Almond Biscotti
Yield: 2-3 dozen, depending on size
* 1 cup superfine rice flour
* 2/3 cup sorghum flour
* 1/3 cup potato starch
* 1 cup sugar
* 1 teaspoon baking powder
* 1 teaspoon xanthan gum
* 1/8 teaspoon salt
* 2 eggs
* 1 Tablespoon Amaretto
* 1-1/2 teaspoon almond extract
* 1 teaspoon vanilla extract
* 1 Tablespoon butter, at room temperature
* 3/4 cup whole, toasted almonds, roughly chopped
* bittersweet chocolate chips, melted (optional)
* finely chopped almonds (optional)
Preheat oven to 300 degrees and line a large cookie sheet with a baking mat or lightly grease and dust with rice flour.
Combine the rice flour, sorghum flour, potato starch, sugar, baking powder, xanthan gum, and salt in a large bowl. Add the eggs, Amaretto, almond and vanilla extracts and butter and mix, at first with a spoon, and finally with your hands until the dough is well combined.
Shape dough into two logs about 1-inch high (width and length will depend on how large you'd like your biscotti... the dough doesn't spread very much during baking) several inches apart.
Bake for approximately 45-50 minutes, or until the logs are beginning to turn golden. Remove from oven, place logs on a cutting board and let cool slightly. Using a serrated knife, slice diagonally into biscotti approximately 3/4-inch thick.
Place the biscotti back on the cookie sheet and bake 15-20 minutes, or until the biscotti begin to turn golden. Flip the biscotti over and bake another 15-20 minutes.
Remove from oven and let cool. If you'd like to make a chocolate dipped version, dip the biscotti into melted chocolate. Place on a wax paper-lined cooling rack and sprinkle with finely chopped almonds. Let cool completely.
Adapted from Gluten-Free Baking Classics