Gluten Free Biscotti
These easy gluten free biscotti are a lovely almond biscotti which can be given as an edible Christmas gift or enjoyed with an afternoon cappuccino. Dairy free too.
Servings: 12 biscuits
Ingredients
- 200 g plain gluten free flour
- 40 g ground almonds
- 1 tsp baking powder
- 0.5 tsp xanthan gum
- 150 g caster sugar
- 50 g chopped pistachios
- 50 g dried cranberries
- 2 large eggs
- 1 tsp almond extract
Instructions
- Add the gluten free flour, baking powder, xanthan gum, ground almonds, caster sugar, pistachios and cranberries to a large mixing bowl and stir together well using a wooden spoon to combine.
- Crack the eggs into a separate bowl, add the almond extract and lightly beat with a fork. Pour into the flour mix and using a wooden spoon, beat together - it will start to form a sticky dough.
- Use your hands to bring the dough together, scoop into some clingfilm and then pop in the freezer for 15-20 minutes to cool. Meanwhile, preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a baking tray with baking paper and set to one side.
- Unwrap the cooled dough and place onto a lightly floured work surface. Flour your hands and use to shape into a thick log, approximately 12-inches long. Place on the lined baking sheet.
- Bake for 25-30 minutes until it is firm to the touch and lightly golden on top. Remove from the oven and leave on a cooling rack for 15-20 minutes until cool enough to handle. Meanwhile, turn the oven down to 140'C / Fan 120'C / Gas Mark 1.
- When the biscotti has cooled enough to handle, carefully use a serrated bread knife to cut it (use a sawing motion for the cleanest cut) into slices around 1-2cm thick.
- Lay the slices down (cut-side-up) on your baking sheet and return to the oven. Bake for 15-20 minutes on one side, carefully flip the biscotti over, then bake for another 10-15 minutes. They should feel firm and dry without being too brown.
- Remove from the oven and remove the biscotti from the tray directly onto a cooling rack. (Leaving them on the tray could cause them to soften.) Leave to cool completely to room temperature before storing or eating.
Notes
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to show how these gluten free biscotti recipe should look at each stage.
- Storing and Freezing: Check out the post above this recipe card for more information on how to store and freeze these festive biscotti.
- Like this Recipe? It would mean SO much to me if you could leave a 5* review and tell all your gluten free friends about these Gluten Free Biscotti!
Nutrition
Serving: 1 biscuit | Calories: 164kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g
