Gluten-Free Almond Biscotti

Makes 60


Ingredients:

DRY
3 1/2 cups 875 mL gluten-free flour
1 cup 250 mL almond flour
1 cup 250 mL cornmeal
3 tsp 15 mL baking powder
1/2 tsp 2 mL salt
1/2 tsp 2 mL xanthan gum
WET
1 cup 250 mL butter
1 1/2 cups 375 mL white sugar
1 cup 250 mL pumpkin
2 tsp 10 mL vanilla extract
2 oranges 2 oranges orange zest (grated peel)
EXTRA
1 1/2 cups 375 mL dark chocolate (optional)

Instructions:

  1. Beat butter and sugar until smooth.
  2. Beat in milk, pumpkin, and orange zest.
  3. Separately, mix flour, corn meal, baking powder, salt, and xanthan gum.
  4. Add "dry" mixture to "wet" mixture. Beat until well-mixed.
  5. Form into round logs on the cookie sheet. Each log should be 1 1/2" - 2" (4 - 5 cm) across. I got 4 logs.
  6. Bake at 350°F (175°C) for 25-30 minutes. The logs will be slightly brown on their edges.
  7. Remove the logs from the oven and let them cool for 1 minute. The will be flatter.
  8. Use a serrated knife to gently slice the logs into 3/4" (2 cm) slices.
  9. Gently place the biscotti (log slices) on their side on a different cookie sheet. They are larger this way, so you might need another cookie sheet. You can place them close together this time because they will not spread any more.
  10. Bake the biscotti for another 10 minutes.
  11. Remove the biscotti from the oven and flip them over.
  12. Bake the biscotti for a final 10 minutes.
  13. Optional: While the biscotti are cooking, heat the chocolate in the microwave for 30 second increments until it is melted.
  14. Remove the biscotti form the oven and leave them for 1 minute to cool.
  15. Optional: Dip one half of each biscotti in the melted chocolate. Use a spoon to scrape off the excess. Place the biscotti on parchment paper to dry.

Notes:


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