Gluten Free Biscotti
These Gluten Free Biscotti are simple to make and use only 7 ingredients. Add extra's such as nuts, chocolate chips, and/or frosting.
Ingredients
- 1 3/4 Cup Almond Flour
- 1 tsp Baking Powder
- 2 Tbsp Arrowroot
- 1/8 tsp Salt
- 1/4 Cup Pure Cane White Sugar
- 1 tsp Pure Vanilla Extract Or use 1/2 tsp vanilla extract and 1/2 tsp lemon extract.
- 3 Tbsp Water
Instructions
- Preheat the oven to 350° F.
- Prepare a baking sheet with parchment paper and set aside.
- In a medium sized mixing bowl, mix together the almond flour, sugar, baking powder, salt.
- Continue by adding the water and extract, stir until well combined.
- The dough should be sticky enough to stick together.
- Place the dough onto the baking sheet, shape into a log that is around 10 inches long, 2 to 3 inches wide, and 1/2 inch thick.
- Note : The length and the width are not that important, but try to keep the thickness to 1/2 inch.
- Slide the baking sheet into the oven and bake for about 23 to 25 minutes, or until firm to the touch.
- Remove from the oven, turn off the oven to cool, leave the log on the baking sheet to cool completely.
- After everything is completely cooled, preheat the oven to 300° F.
- With the parchment paper, lift the log onto a cutting board and slice the log into about 1/2 inch thick biscotti.
- Place the parchment paper back onto the baking sheet with the sliced side down.
- Slide the baking sheet into the oven and bake for 7 minutes.
- After 7 minutes, remove the baking sheet, flip the biscotti to the opposite cut side and bake for about 7 minutes.
- Keeping a close eye on the biscotti, modifying the timing if needed (time can vary), making sure it does not burn.
- Once the biscotti is slightly browned, remove from the oven to cool completely.