Gluten-Free Biscotti recipe
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Ingredients
- 3 eggs 1 cup white sugar ¾ cup vegetable oil 2 teaspoons anise seed 1 ½ cups gluten-free all-purpose flour mix (such as Bob's Red Mill®) 1 ½ cups rice-based flour mix with xanthan gum 2 teaspoons baking soda 1 teaspoon xanthan gum ½ teaspoon salt 1 cup chopped almonds
Nutrition Info
- 91.5 caloriescarbohydrate: 11 gcholesterol: 11.6 mgfat: 5 gfiber: 1.2 gprotein: 1.7 gsaturatedFat: 0.6 gservingSize: -sodium: 83.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Biscotti
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl, gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes, slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.