These vanilla almond flavored gluten free biscotti are twice-baked in the classic style. The result is the crispy, crunchy perfection we expect of only the very best biscotti. And they’re even easier to make than drop cookies!
Without any butter or other added fat, these are traditional, un-Americanized biscotti. That means that they have that super nice crunch that a proper biscotti cookie should have. And some say they taste best if you dunk them in your favorite cup of coffee.
An Americanized version of biscotti would have butter added to the dough. I pass no judgment. I just prefer the taste and texture of these cookies without any butter.
Any of my recommended gluten free flour blends will work in these cookies. I like the texture of the cookies best, though, when I make them with my Better Than Cup4Cup flour blend. Truth be told, I like many, many things best with that flour blend.
Biscotti are twice-baked cookies. That actually makes them quite simple to bake. And they take considerably less active time than drop cookies.
The simple dough is baked in a flat log first. It’s cooled briefly, and then sliced on the bias.
Once sliced, you’ll begin to see the familiar shape that you know biscotti have.
After the first baking, the cookies are browned only on the edges, as those were all that has been exposed in the oven so far. Place the on their sides now, and bake again.
And crisp on both sides. These classic biscotti are flavored with vanilla and almond, but they can just as easily be made with miniature chocolate chips in place of the chopped almonds.
Vanilla Almond Gluten Free Biscotti
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
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.