Recipes
GF Biscotti
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- Ingredients:
- 1 cup Arrowhead Mills all-purpose gluten-free flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 2 1/2 tablespoons butter – I used salted, at room temperature
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup dried cranberries
- 1/2 cup dried pistachios
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- Directions:
- Preheat oven to 350 degrees 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 scape 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 1/4-inch to 1/2-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 2 weeks.
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