Recipe: Almond Biscotti Toscani (Gluten-Free)
Description: 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.
Ingredients: [{"text": "1/3 cup butter"}, {"text": "3/4 cup white sugar"}, {"text": "2 eggs"}, {"text": "1 teaspoon vanilla extract"}, {"text": "1/2 teaspoon almond extract"}, {"text": "2 teaspoons orange zest"}, {"text": "1 cup soy flour"}, {"text": "1 cup rice flour"}, {"text": "1/4 cup potato starch (NOT potato flour)"}, {"text": "1/4 cup tapioca flour"}, {"text": "1 teaspoon xanthan gum"}, {"text": "1/8 teaspoon ground nutmeg"}, {"text": "1/2 teaspoon salt"}, {"text": "1/2 cup almonds, toasted and chopped fine"}]
Instructions: Preheat oven to 325&deg;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&quot; 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.
