2 Reviews

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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Suzy mom to 2 April 24, 2010

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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Mia in Germany August 02, 2011
Lemon Pecan Biscotti (Gluten-Free)