GLUTEN FREE Almond Biscotti

By cuznvin

Ingredients

• 2 cups of Brown Rice Flour Mix*
• 1 cup of granulated sugar (I used about 3/4 of a cup and it still tasted fine to me)
• 1 teaspoon of baking powder
• 1 teaspoon of xanthan gum
• 1/8 teaspoon of salt
• 2 large eggs
• 1 tablespoon of amaretto
• 2 teaspoons of pure almond extract
• 1-1/2 teaspoons of pure vanilla extract
• 1 teaspoon of unsalted butter at room temperature (I used Earth Balance instead)
• 3/4 cup of whole almonds, lightly toasted and coarsely chopped*
• Read more: http://laurieboris.pnn.com/articles/show/51848-you-had-me-at-biscotti#ixzz0s45VKjZ6

Preparation

Step 1

Pre-oven to 300°. Lightly grease and flour a large cookie sheet (with rice flour) or lay a piece of parchment paper over the top of the sheet.

2. Combine flour, sugar, baking powder, xanthan gum, and salt in a large bowl. Add eggs, amaretto, almond extract, vanilla extract and butter. Mix with an electric mixer on "medium." Stir in the almonds. The dough should be sticky and crumbly.

3. Shape the dough with your hands into two slightly flattened logs, each about 8 inches long, 2 inches wide, and about an inch high. Place logs about 2-1/2 inches apart on the cookie sheet.

4. Put cookie sheet in the center of the oven and bake for 40 to 45 minutes or until a light golden brown. The logs will spread and flatten as they bake. Remove and set on a cutting board, and let cool for about 8 minutes.

5. Using a serrated knife (this is very important, as the slices are difficult enough to cut), sliced the logs diagonally into 1/2 inch wide biscotti. Place the biscotti on the cookie sheet, cut surfaces down, and put back in the oven. Bake another 15 to 20 minutes or until golden brown. Turn the slices over and bake another 12 to 15 minutes until golden brown on second side. Remove from oven and cool completely on wire rack.

6. Store biscotti in an airtight container, and after three days (if you have any left by then), refrigerate for up to three weeks.

*The brown rice flour mix that the author recommends is a mixture of 2 parts of brown rice flour (extra finely ground, which you have to look a little harder to find), 2/3 of a part of potato starch (not potato flour), and 1/3 of a part of tapioca flour. Since the recipe uses 2 cups of the brown rice flour mix, I combined 2 cups of brown rice flour, 2/3 cup of potato starch and 1/3 cup of tapioca flour in a Ziploc plastic bag. I used 2 cups of this mixture for the recipe, and now I have a little extra for the next time I dare to bake something.

**To toast the almonds, spread across a cookie sheet and bake for about 6 minutes in a preheated 350° oven. Let cool, and then chop, either by hand or in a blender.

Read more: http://laurieboris.pnn.com/articles/show/51848-you-had-me-at-biscotti#ixzz0s45cD900