Best Almond Biscotti Toscani Gluten Free Recipes

ALMOND BISCOTTI TOSCANI (GLUTEN-FREE)

Almond Biscotti Toscani (Gluten-Free) image

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.

Provided by Andrew Mollmann

Categories Breakfast

Time 55m

Yield 33 slices, 16 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 teaspoons orange zest
1 cup soy flour
1 cup rice flour
1/4 cup potato starch (NOT potato flour)
1/4 cup tapioca flour
1 teaspoon xanthan gum
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup almonds, toasted and chopped fine

Steps:

Preheat oven to 325°F Cover baking sheet with parchment paper or grease and flour baking sheet.
Cream butter and sugar until light and fluffy. Add eggs, extracts, and orange zest.
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.
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.
Bake for 25 minutes until set and lightly browned.
Place on rack to cool for 5 minutes. Cut loaves diagonally into slices 1/2" thick.
Place slices on their sides on the baking sheet. Return to oven for 5 minutes.
Remove from oven, flip slices over and bake an additional 5 minutes.
Cool completely and store in tightly covered container.

GLUTEN-FREE BISCOTTI

Gluten-Free Biscotti image

This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool.

Provided by hartleystudo

Categories Desserts Cookies Biscotti Recipes

Time 57m

Yield 48

Number Of Ingredients 10

Ingredients

3 eggs
1 cup white sugar
¾ cup vegetable oil
2 teaspoons anise seed
1 ½ cups gluten-free all-purpose flour mix (such as Bob's Red Mill®)
1 ½ cups rice-based flour mix with xanthan gum
2 teaspoons baking soda
1 teaspoon xanthan gum
½ teaspoon salt
1 cup chopped almonds

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.

Nutrition Facts : Calories 91.5 calories, Carbohydrate 11 g, Cholesterol 11.6 mg, Fat 5 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 83.5 mg, Sugar 4.6 g