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    You are in: Home / Recipes / Lemon Pecan Biscotti (Gluten-Free) Recipe
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    Lemon Pecan Biscotti (Gluten-Free)

    Average Rating:

    2 Total Reviews

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    • on April 24, 2010

      These biscotti are Super Yummy ;-) I used GF oat flour instead of the sorghum (no sorghum available over here), and subbed half of the almond meal for chestnut flour (personal favourite). For shaping the biscotti I dumped the very soft dough as one big blob on the baking sheet lined with parchment paper and smoothed the surface with a wet rubber spatula. I also added an extra half tsp xanthan gum to my second batch which helped a lot in the process of cutting the cookies without them falling apart. Baking the uncut 'log' took over half an hour; took it out when it began to smell good, and the consistency was just right, lightly browned and still somewhat soft in the middle. Baking off the biscotti I just peeked into the oven now and then, and took them out when they smelled incredibly good :) Thank you!

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    • on August 02, 2011

      I can't believe I forgot to rate these - made them half a dozen times already and can't get enough of them! Thanks for the clear instructions, I follow them to the letter and always appreciate very much how precise they are. Measurements and times work perfect for me - you see, this one is a definite keeper! Thanks for sharing this great gluten free treat!

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    Nutritional Facts for Lemon Pecan Biscotti (Gluten-Free)

    Serving Size: 1 (25 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 107.8
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 2.7 g
    Cholesterol 25.6 mg
    Sodium 61.9 mg
    Total Carbohydrate 11.6 g
    Dietary Fiber 0.4 g
    Sugars 8.5 g
    Protein 1.0 g

    The following items or measurements are not included:

    almond flour

    tapioca flour

    xanthan gum

    lemons, zest of

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