Maybe it’s me, but my coffee ritual is incomplete without my favorite Biscotti. I can just sit down and enjoy whatever I’m doing, even if it’s nothing at all.

Some confections are made for dunking and Biscotti are one such treat. The word “biscotto” literally means “biscuit” or “cookie” in Italian. More specifically, biscotti are named according to their original method of baking. The root words “bis” and “cotto” literally mean “twice” and “baked.”

Biscotti are time-consuming, but they’re also one of the easiest and tastiest cookies you’ll ever make. No special equipment is needed; just a bowl, a spoon, a couple of baking sheets and some parchment paper.

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This is my much loved Gluten-Free Biscotti recipe. The almonds, the very low fat and liquid content and the double baking process give these Biscotti an extremely satisfying crunch balanced by the addition of slightly chewy sweet and sour dried cranberries.

Also check out this Gluten free bread recipe

Gluten-Free Almond Biscotti

gluten free biscotti recipe_2

2 cups Brown Rice Flour Mix
1 cup granulated sugar
1 tsp baking powder
1tsp xanthan gum
1/8 tsp salt
2 large eggs
1 tablespoon Amaretto
2 tsp pure almond extract
1 ½ tsp pure vanilla extract
1 tsp unsalted butter- room temperature
½ cup toasted sliced almonds
½ cup dried cranberries

1. Preheat the oven to 300°F. Lightly grease and flour a large cookie sheet with cooking spray and rice flour.
2. Combine flour, sugar, baking salt, xanthan gum in a large electric bowl mixer. Add eggs, amaretto, almond extract, vanilla and butter; beat to medium speed until well combined. Mix in almonds and cranberries. The dough will be very sticky and crumbly.
3. Use you hands to shape the dough into two slightly flattened logs 8 inches long 2 inches wide and 1 inch high. Place logs 2 ½ inches apart on cookie sheet.
4. Place in center of the oven and bakes 40-45 minutes or until light golden brown. Logs will spread and flatten. Remove to a cutting board and cool for 8 minutes.
5. Reduce the oven temperature to 275°F. Using a serrated knife slice logs diagonally into ½ inch wide biscotti and place Biscotti pack on cookie sheet with cut surfaces down and return to oven. Bake another 15-20 minutes or until golden brown. Turn biscotti over and bake another 12-15minutes until golden brown on second side. Remove from oven cool completely and store in airtight container.

• You can substitute the almonds with pistachios or hazel nuts.
• Toss 1/4th cup chocolate chips.
• Replace the dried cranberries with chopped dried apricots, dried cherries or raisins.
• Add the zest of one orange towards the end of mixing ingredients.
• Use gluten-free flour, certified gluten free oats flour or almond meal instead of rice flour.
• Once the Biscotti are ready dunk your biscotti in chocolate and chill to set.

Don’t worry too much about ruining biscotti. They are a remarkably forgiving cookie. If the dough is too dry and crumbly, add another egg. If it’s too, add a bit more flour. Did you leave them in the oven too long?

No worries mark them as dunkers only. Like most confections, the more you make biscotti, the better you’ll get at it. As for eating them, anything goes.

Enjoy biscotti with a glass of milk for breakfast on the go, savor one with a glass of wine, or dunk one in a cup of steaming milk for a late-night indulgence.

Note

Xanthan gum or Guar gum is used in gluten-free recipes to bind, thicken and emulsify gluten-free ingredients. If you don’t add one of these gums to most of your gluten-free baked goods, they will likely end up as a pile of crumbs!

The second baking step is important as it draws moisture out of the biscuit and renders the biscotti hard, sturdy and importantly, resistant to mold. Consequently, biscotti turn out to be the ideal food to store for long durations. No wonder Christopher Columbus traveled at sea for months at a time with the crunchy cargo.

Images:

Image 1: http://kleberly.com/data_images/wallpapers/2/258814-biscotti.jpg

Image 2: http://www.enricobiscotti.com/wp-content/uploads/espresso-addons//walnut-biscotti.22953957c6.jpg

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