Gluten Free Almond Biscotti
Dipping these delightful gluten free almond biscotti in your favorite hot cup of coffee or tea will be the highlight of your day!
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Servings: 2 dozen biscotti
Ingredients
- 1 1/4 cups granulated sugar
- 1/2 cup butter or non-dairy substitute Earth Balance Buttery Sticks® – room temperature
- 2 large eggs OR aquafaba**
- 3/4 tsp. almond extract McCormick®
- 2 cups 270 grams gfJules Gluten Free All Purpose Flour**
- 1/4 cup almond meal highly chopped toasted almonds – see directions below
- 1/2 cup gluten-free cornmeal Arrowhead Mills Organic® OR almond meal
- 1 cup lightly chopped toasted almonds see directions below
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 cup dried cranberries cherries or chocolate chips
- cinnamon-sugar topping optional
Instructions
- Preheat oven to 325 F.
- Measure out 1 1/4 cups blanched almonds. Spread across a parchment-lined baking sheet and toast in the oven for 13 minutes, or until lightly browned and smelling heavenly.
- Leave oven on, but remove almonds at this point. Cool slightly on a wire rack. Finely chop 1/4 cup of the almonds into a coarse-ground meal. Remeasure to be sure you have 1/4 cup. Set aside these ground almonds. Coarsely chop (pulse one or two times on a food processor) the remaining 1 cup toasted almonds. Set aside.
- Cream the butter with the sugar until light and fluffy. Add the eggs and almond extract – mix until incorporated.
- Stir in the flour, almond meal, corn meal, baking powder and salt. Lastly, stir in the coarsely chopped almonds and berries until well-distributed. The dough should be somewhat sticky, but pull away from the sides of the bowl — add more gfJules Flour by the tablespoon if necessary to get the dough to come together.
- Line two baking sheets with parchment paper. Divide the dough into 4 sections. Scoop each section individually into your floured hands to prevent it from sticking. Form a log with each ball of dough — approximately 1-2 inches high by 2 inches wide (the logs will spread when baking, so leave space between them).
- Repeat with other sections of dough to form 4 logs — two on each baking sheet. Pat the tops down gently so they are slightly less rounded. Sprinkle with cinnamon-sugar, if desired.
- Bake in preheated oven for 25 minutes, or until set and lightly browned. Remove to cool on wire rack for 5-10 minutes, until able to be sliced. Slice at a slight angle to form 1/2 inch thick slices and return each slice, cut-side down, to the parchment-lined baking sheets.
- Return biscotti to preheated oven and bake 10 more minutes. Flip and bake an additional 5 minutes. Remove to fully cool on wire racks. Biscotti will harden as they cool.
- Chocolate Lover's Option: Once cooled, dip one flat end in your favorite melted chocolate, if you're looking for an even richer chocolate cookie.
Notes
** If making egg-free using aquafaba, you may need to add up to 1/4 cup more gfJules Flour to help the dough to hold together.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.