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

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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