Recipe by Andrew Mollmann
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.
Top Review by Chrisbee
I had no soy flour so I used sorghum flour instead. What I ended up with was a dense but delicate and tender biscotti with a wonderful flavor. The texture reminds me of shortbread.
- 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
Directions See How It's Made
- 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.