Gluten-free biscotti are a delightful treat that perfectly blend crunch and flavor in every bite. These twice-baked cookies are not only gluten-free but also easy to make, making them great companions for your morning coffee or afternoon tea. With the right balance of sweetness and a touch of nuttiness, they’re sure to become a favorite for anyone, regardless of dietary needs.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Total Time: 50-60 minutes
- Servings: 12
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 150
- Protein: 3g
- Carbohydrates: 10g
- Fat: 12g
- Fiber: 2g
- Sugar: 5g
- Sodium: 60mg
Why Make This Gluten-Free Biscotti
Making gluten-free biscotti is not just a delicious way to enjoy a classic treat, but it also caters to those who follow a gluten-free diet. The use of almond flour and brown rice flour provides a nutty flavor while ensuring a crispy texture. Plus, you can personalize these biscotti with your favorite mix-ins like nuts or chocolate chips, making them versatile for any occasion. The aroma of freshly baked biscotti filling your kitchen will tempt everyone to gather around for a tasting.
How to Make Gluten-Free Biscotti
Step 1: Preparation
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step helps achieve that perfect crispness.
Step 2: Mixing
In a large bowl, mix together the almond flour, brown rice flour, sugar, baking powder, and salt until well combined. In another bowl, whisk together the eggs, melted coconut oil, and vanilla extract until smooth.
Step 3: Cooking
Pour the wet ingredients into the dry mixture and stir until a dough forms. If you’re adding nuts or chocolate chips, fold them in gently for an extra layer of flavor. Shape the dough into a log about 2 inches wide and place it on the baking sheet. Bake for 25-30 minutes until golden brown. Once baked, allow the log to cool for about 10 minutes.
Step 4: Finishing
After the cooling period, slice the log diagonally into 1/2-inch thick pieces. Arrange the slices back on the baking sheet, cut side up, and bake for an additional 10-15 minutes until they are crisp. Let them cool completely before serving to allow their flavors to deepen.
How to Serve Gluten-Free Biscotti
Serve your gluten-free biscotti alongside a warm cup of coffee or a soothing herbal tea. They make great gifts, too! You can package them in a decorative box or bag for a thoughtful treat during holidays or special occasions.
How to Store Gluten-Free Biscotti
Store your gluten-free biscotti in an airtight container at room temperature for up to two weeks. If you want to keep them longer, you can freeze them. Just ensure they are well-wrapped to prevent freezer burn, and they’ll last for up to three months.
Expert Tips for Perfect Gluten-Free Biscotti
- Choose Quality Ingredients: Fresh almond flour can make a significant difference in the taste and texture of your biscotti.
- Experiment with Mix-Ins: Don’t hesitate to try different nuts, dried fruits, or spices like cinnamon to tailor the biscotti to your preferences.
- Monitor Baking: Keep an eye on the biscotti during the second bake to avoid over-browning. You want them golden and crispy but not burnt.
Delicious Variations
- Chocolate-Dipped Biscotti: After baking and cooling, dip one end in melted dark chocolate and let it harden for a decadent treat.
- Citrus Biscotti: Add some orange or lemon zest to the dough for a refreshing citrus flavor.
- Spiced Biscotti: Incorporate spices like cinnamon and nutmeg for warm, cozy flavors in cooler months.
Frequently Asked Questions
-
Can I use other flours?
Yes, you can experiment with gluten-free all-purpose flour blends but ensure they contain xanthan gum for better structure. -
Why is my biscotti soft after baking?
If biscotti remain soft, ensure they are baked long enough in the second baking phase. They should be crisp when cooled. -
How can I make them less sweet?
You can reduce the sugar to your taste or use a sugar substitute, but be aware that this may affect the texture slightly. -
Can I use coconut flour instead of almond flour?
Coconut flour absorbs more moisture, so if substituting, you will need to decrease the amount and increase liquids. -
Is there a dairy-free version?
This recipe is already dairy-free since it uses coconut oil. Just ensure that the chocolate used as an add-in (if any) is also dairy-free.
Conclusion
Gluten-free biscotti are not only a gorgeous treat for all snack lovers but also an incredibly easy recipe to whip up at home. With their delightful crunch and customizable options, they cater to a variety of palates. Remember to experiment with flavors and enjoy with your favorite beverages. The joy of making these cookies lies in their simplicity and the love you can add to each batch. So, roll up your sleeves and start baking!
Print
Gluten-Free Biscotti
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Gluten-free
Description
Delightful gluten-free biscotti that blend crunch and flavor, perfect for coffee or tea.
Ingredients
- 2 cups almond flour
- 1 cup brown rice flour
- 3/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- Nuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix almond flour, brown rice flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, coconut oil, and vanilla until smooth.
- Combine wet and dry ingredients, fold in nuts or chocolate chips if using, and shape into a 2-inch wide log.
- Bake for 25-30 minutes until golden, cool for 10 minutes.
- Slice log diagonally into 1/2-inch pieces, arrange cut side up on the baking sheet.
- Bake for an additional 10-15 minutes until crisp. Cool completely before serving.
Notes
Store in an airtight container for up to two weeks, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 5g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
