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Gluten Free Biscotti

Ingredients

• 1/2 cup (113g) Unsalted Butter, softened
• 1 cup + 3 tbsp (215g) White Fine Sugar, divided
• 5 Large Eggs, divided
• 1/4 tsp Salt
• 1 tsp Almond Extract
• 3 1/2 cups (612g) 1-to-1 gluten free flour blend
• 1 1/2 tbsp Baking Powder
• Optional: 1 cup (170g) Semi-Sweet Chocolate Chips

Directions

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper and set aside.
2. In a large mixing bowl add butter, 1 cup sugar, 4 eggs, salt, and almond extract. Mix until smooth and creamy.
3. Add flour and baking powder. Mix on low until incorporated.
4. Optional; fold in chocolate chips.
5. Roll dough into a log 2"x5".
6. In a small bowl crack 1 egg. Whisk together. Brush dough with the egg.
7. Sprinkle with 3 tbsp of sugar.
8. Bake for 30 minutes.
9. Remove from oven and lower temp to 275°F.
10. Allow biscotti to cool for about 10 minutes. Slice the cookie roll into 1-inch slices and lay flat on the cookie sheet.
11. Bake for 10 minutes.
12. Flip and bake for an additional 10 minutes.
13. Allow biscotti to cool completely before serving.

 

NOTE: Store biscotti in an airtight container at room temperature for up to 7 days. Serve with you favourite hot beverage.

 

Prep Time: 20 Minutes
Bake Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
Yield: 12-14 Biscotti

 

 

 

 

 

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