One cookie that I absolutely love is biscotti. I love dunking it into my coffee in the morning and the evening, it’s just good any time of the day.
When I found out that we had to eat a gluten free diet this is one of the things that I truly missed.
I thought about trying to make them myself but I was so intimidated.
You can find them in the grocery store where gluten free snacks are sold. But honestly they were never as good and they cost a fortune $7.00 for 6 biscottis really?!
So I went on a research mission and found a regular biscotti recipe and adapted it to make it gluten free. I have to say I am so happy with the results. And am no longer intimidated by making them 🙂
Here’s is what you will be need to make Almond Anise Biscotti:
1 cup roasted blanched almonds
1 Tablespoon of Anise seed crushed
1 cup sweet brown rice flour
1 cup all purpose gluten free flour (you can make your own, to find the recipe look under gluten free flours)
1 teaspoon of xanthan gum
3 large eggs
1 teaspoon pure vanilla extract – McCormicks is gluten free
1/2 teaspoon pure almond extract- McCormicks is gluten free
3/4 cup granulated white sugar
1 teaspoon baking powder
1/4 teaspoon salt
For Chocolate Dipped Biscotti: (optional) you will need:
6 ounces of semi-sweet or bittersweet chocolate, finely chopped
Directions To Make Almond Anise Biscotti:
Preheat oven to 350F. Place the almonds on a baking sheet and bake for 8-10 minutes or until very lightly brown and fragrant. Let cool and then chop coarsely.
Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.
In a small bowl whisk the eggs with the vanilla and almond extracts.
In a large bowl whisk the flours with the sugar, baking powder, xanthan gum and salt. Stir in the chopped almonds and anise seeds. Then add the egg mixture and stir until a dough forms, don’t be afraid to use your hands.
Divide the dough in half, and on a lightly floured surface roll each half into a 7 inch long log that is about 3 – 4 inches wide. Transfer logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch (log will spread during baking so remember that when placing them on the sheet). Remove from oven and let cool on a wire rack for about 10 to 15 minutes.
Transfer logs to a cutting board and, using a sharp knife, cut logs into slices about 1/4 – 1/2 inch thick on the diagonal. Place the slices of biscotti on the baking sheet and bake about 10-15 minutes, turn slices over, and bake for another 10-15 minutes or until firm to the touch. (The longer you bake the biscotti the more crisp and crunchy they will be.) Remove from oven and let cool. If you want them dipped in chocolate as the picture is above see directions below.
For Chocolate Dipped Biscotti:
Place 4 ounces of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmering water. Once the chocolate has melted, remove from heat. Add the remaining chocolate and stir with a wooden spoon until it has completely melted and is smooth and glossy. Taking one biscotti at a time, dip bottom into the melted chocolate and place on a parchment or wax paper- lined baking sheet. Once all the biscotti have been dipped in the chocolate, place the baking sheet in the refrigerator for about 10 minutes, or until the chocolate has hardened.
Then store in an air tight container for several weeks.
As always Enjoy!