Recipes
Gluten Free Biscotti
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- Ingredients:
- 1 Cup Arrowhead Mills All Purpose Gluten Free Flour
- ¹⁄3 Cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 2½ Tablespoons salted butter at room temperature
- 1 Tablespoon lemon zest
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ Cup dried cranberries
- ½ Cup dried pistachios
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- Directions:
- Preheat oven to 350°F.
- Line your baking sheet with parchment paper and set aside.
- In the bowl of your mixing stand, add all purpose gluten free flour, sugar, baking powder, and salt.
- Using either the whisk attachment or a hand whisk, mix together the ingredients.
- With the flat beater attachment, turn on medium speed and add the egg and butter.
- Stop and scrape sides. Add lemon zest, vanilla extract, almond extract and mix to combine. Mix in the cranberries and pistachios.
Note: Dough should be rather loose.
- Place the dough in the center of the baking sheet and form into a long and relatively flat log with your hands.
- Bake for about 23-25 minutes or until the outside of the log is lightly browned and somewhat firm.
- Remove and let sit for a few minutes.
- Slice loaf anywhere between ¼-inch to ½-inch thick. Arrange the slices, cut side down on the baking sheet and return to the oven. Bake for 10-12 minutes.
- Remove and let cool for 10 minutes.
- If stored in an airtight container, these will good for about two weeks.
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