Gluten-Free Classic Almond Biscotti

This gluten-free almond biscotti offers a delightful take on a traditional Italian classic. These twice-baked cookies boast a crisp texture perfect for dunking in coffee or savoring alone. Almond flour and sliced almonds provide a rich, nutty essence, complemented by a touch of vanilla for added sweetness. With only a handful of ingredients, this recipe transforms simple steps into delicious results, delivering a batch of biscotti that’s easy to prepare and a pleasure to enjoy.

Ingredients

• 2 1/2 cup almond flour
• 1/2 cup sliced almonds
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine almond flour, sliced almonds, granulated sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs and vanilla extract until well combined.
4. Add the egg mixture to the dry ingredients and mix until a dough forms.
5. Divide the dough in half and shape each half into a log on the prepared baking sheet, about 10 inches long and 2 inches wide.
6. Bake for 25 minutes, then remove from the oven and let the logs cool on the baking sheet for 10 minutes. This cooling step helps set the shape, making slicing easier.
7. Reduce the oven temperature to 300°F (149°C).
8. Using a serrated knife, slice the logs into 1/2-inch thick biscotti and place them cut side down back on the baking sheet.
9. Bake for an additional 15-20 minutes, or until the biscotti are golden and crisp, flipping halfway through to ensure even baking.
10. Allow the biscotti to cool completely on a wire rack before serving or storing.

Keywords: Traditional, Twice-baked, Crispy, Nutty, Sweet

Spice Rack: Vanilla Extract

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