Almond Biscotti Toscani (Gluten-Free)

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READY IN: 55mins
SERVES: 16
YIELD: 33 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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