Are you craving a delicious, crunchy treat that’s also gluten-free? Look no further! This easy gluten-free biscotti recipe is perfect for satisfying your sweet tooth while catering to dietary restrictions. These twice-baked delights are wonderfully crisp, subtly sweet, and incredibly versatile. Whether you enjoy them with your morning coffee, afternoon tea, or as a delightful post-dinner snack, this recipe will become a staple in your homemade cooking repertoire. They make fantastic gifts too!
Ingredients:
- 2 cups gluten-free all-purpose flour blend (ensure it contains xanthan gum)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped nuts (almonds, pecans, walnuts – your choice!)
- ½ cup dried cranberries or other dried fruit (optional)
- Optional Glaze: 1 cup powdered sugar, 2-4 tablespoons milk or lemon juice
Instructions:
Step 1: Preparing the Dough
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chopped nuts and dried fruit (if using).
Step 2: First Bake
Turn the dough out onto a lightly floured surface and shape it into a log about 12-14 inches long and 2 inches wide. Place the log onto the prepared baking sheet.
Bake for 25-30 minutes, or until the biscotti is lightly golden brown. Let it cool on the baking sheet for 10 minutes.
Step 3: Slicing and Second Bake
Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice the cooled log into ½-inch thick slices. Arrange the slices, cut-side down, back onto the baking sheet.
Bake for another 10-15 minutes, or until the biscotti are golden brown and crisp. Let them cool completely on a wire rack before storing.
Tips for the Best Gluten-Free Biscotti:
- Flour Blend: Using a good quality gluten-free flour blend is crucial for the best texture. Make sure it contains xanthan gum, which helps bind the ingredients.
- Don't Overmix: Overmixing the dough can lead to tough biscotti. Mix until just combined.
- Cooling is Key: Allow the biscotti to cool completely before storing to prevent them from becoming soggy.
- Storage: Store your biscotti in an airtight container at room temperature for up to a week. They also freeze well.
Variations:
- Chocolate Chip Biscotti: Add ½ cup of chocolate chips to the dough.
- Citrus Biscotti: Add the zest of one lemon or orange to the dough.
- Spiced Biscotti: Add ½ teaspoon of cinnamon, nutmeg, and cloves to the dough for a warm, comforting flavor.
Nutritional Information (per biscotti, approximate):
Calories: Approximately 100-120 Fat: 5-7g Protein: 2-3g Carbohydrates: 15-18g Sugar: 6-8g
This gluten-free biscotti recipe offers a delightful blend of ease and deliciousness, making it perfect for both beginner bakers and seasoned cooks alike. Enjoy these easy recipes and healthy meals! They're perfect quick dinner ideas, too, for a satisfying snack any time of day. These truly are among the best recipes you'll find!