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Starbucks-style Vanilla Almond Biscotti

Starbucks-style Vanilla Almond Biscotti

Starbucks-style Gluten-Free Vanilla Almond Biscotti

These gluten free vanilla almond biscotti, in the style of Starbucks, are un-Americanized. No butter or other added fat. Just eggs. So they’re not at all chewy. Instead they have this super nice crunch, and taste best if you dunk them in your favorite cup of coffee (which for me just isn’t Starbucks unless you’re talking about an Egg Nog Latte and then I’m all yours). I shall not engage in taunting of the American Way. I don’t consider this more classic style of biscotti to be better, necessarily. Just, well, different. As language evolves, so does food. We brought biscotti here, and we added butter. No biggie. Right?

Starbucks-style Gluten-Free Vanilla Almond Biscotti

I baked these using yesterday’s Better Than Cup4Cup Flour Blend. Boy oh boy were you guys all exercised over that flour blend. It’s a very emotional issue! Everyone thinks their way is the best. The BEST! I think there are just lots of bests. Lucky us!

Starbucks-style Gluten-Free Vanilla Almond Biscotti

In this recipe, I really enjoy the lightness of yesterday’s blend. But you could use any of the other gluten-free flour blends that I recommend. It’s mostly a matter of taste. No right, and no wrong.

Starbucks-style Gluten-Free Vanilla Almond Biscotti

This bakes up so pretty. Pretty little thing.

Starbucks-style Gluten-Free Vanilla Almond Biscotti

Slice it on the bias. That’s just a 45° angle, for fanciness.

Starbucks-style Gluten-Free Vanilla Almond Biscotti

Then line ’em up.

Starbucks-style Gluten-Free Vanilla Almond Biscotti

And crisp on both sides. Remember to dunk. It’s what completes this sort of classic biscotti. And you’re what completes me—especially when you get all worked up about flour!

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Prep time: Cook time: Yield: 10 to 12 cookies

Ingredients

1 1/2 cups (210 g) Better Than Cup4Cup Gluten Free Flour (or your favorite high-quality all-purpose gluten-free flour blend, including 1/2 teaspoon xanthan gum)

1 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup (100 g) sugar

3/4 cup (84 g) raw almonds, chopped finely

2 extra-large eggs (120 g, out of shell) at room temperature, beaten

2 teaspoons pure vanilla extract

1 teaspoon almond extract

Directions

  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.

  • In a large bowl, place the flour blend (including xanthan gum), baking powder, salt and sugar, and whisk to combine well. Add the chopped almonds, and mix to combine. Add the eggs, vanilla extract and almond extract, and mix to combine well. The dough will be thick and sticky. If necessary to bring it together, knead the dough with wet hands until smooth.

  • Place the dough in the center of the prepared baking sheet, and shape with wet hands into a loaf that is approximately 7 inches long x 3 inches wide x 1 inch thick. Place in the center of the preheated oven and bake until lightly golden brown and firm to the touch, about 20 minutes. Remove from the oven and allow the loaf to cool for at least 10 minutes, or until only slightly warm to the touch. Lower the oven temperature to 300°F.

  • Slice the loaf in cross-section on the bias into 10 to 12 pieces, each about 1/4 inch thick. Place the pieces back on the prepared baking sheet, flat and spaced about 1 inch apart. Return the baking sheet to the oven and bake for 10 minutes. Flip each of the cookies over on the baking sheet, return to the oven and finish baking until the underside of the cookies is lightly golden brown (about another 10 minutes – less if you want less crunchy cookies). Remove from the oven and allow to cool to room temperature before serving. The cookies will crisp as they cool.

  • Store biscotti at room temperature in an airtight container for 2 days. Freeze any leftovers tightly wrapped in a freezer-safe container.

Love,
Me

 

P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy!

  • Wow, you’re like a recipe making machine! Again, looks fabulous!

    • gfshoestring

      I am a robot, Leanne. Really, I just have nothing better to do. ;)
      xoxo Nicole

  • GF Canadian

    Looks great.  Does this work just
    as well with Better Batter?

    • gfshoestring

      I haven’t tried it with Better Batter, GF Canadian, but I bet it would work great. :)
      xoxo Nicole

  • Holly Gault

    They are cooling now, but the crumbs are lovely.

    • gfshoestring

      What restraint, Holly! I hope they didn’t disappoint. :)
      xoxo Nicole

  • Anna

    Thank you!

  • Moon9

    Nicole how do we go about ordering on the site that you told us about, and can we get things at cost as what I saw on there site is as high there as here….

    Love your,
    Friend Michelle

  • Debrah

    Yahoo! I love biscotti! Thanks, Nicole, can’t wait to try this one. :-)

  • Oh wow, these look great! I bet they’d be delish with my morning coffee, which is dunkin donuts but I think that’s ok seeing as these are only Starbucks inspired :)
    -Dana

    • gfshoestring

      Mine’s Dunkin Donuts, too, Dana. It’s clearly the better coffee. And now they’re rolling out individually wrapped GF doughnuts! Clearly, they deserve our allegiance. ;)
      xoxo Nicole

  • Debrah

    I made them today! I added a bit of cinnamon to the mix and find them delicious! :D I used Better Better

  • Heather

    Hi Nicole;
    Since you get to shape the log before you bake it the first time I’ve always made mine a parallelogram.  That way I already have the angle to cut the slices and I don’t end up with little tiny pieces on the ends.  I know some people like these, but when I am making biscotti to sell at the market I don’t like to have a lot of waste (which of course one must consume and put it out of its misery!).  Just a thought.

  • Anita

    Hi Nicole!

    I made a batch today and they were gone in 5 minutes.  Any thoughts on doubling the batch?

    Anita

  • Oh boy! Mine are in the oven right now and looking so good! I may have to have a late night cup of tea just to have something to dunk one of these babies into. My hubby is at work until 11pm and this will be a nice after work treat for him too. (I’m so lucky to have a husband who likes my gluten free baking even though he doesn’t need to eat gluten free) Thanks for the treats!

  • 4Alana

    I made these and they look and taste fantastic.  Only thing is, there were super hard on the first day and had gone soft-ish on the second, despite being in an airtight container?  Am I expecting too much for them to stay crunchy on day 2 or is that what’s to be expected?

  • Super Delicious! My husband enjoyed them very much and so did I. I was all for speed and convenience last night so I just measured out the regular Better Batter Flour from the bag. The biscotti  were light and crispy. Thanks again for taking the time to share your recipes on the blog and keep making your cook books! I have both so far :) and waiting for the new Bread Book!!

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