I always thought that biscotti was one of those recipes that was complicated and time consuming. Boy was I wrong!
Here is a basic recipe with almonds with a hint of lemon. Add some dried cranberries or substitute orange for lemon if you like.
Along side a cup of coffee or tea, it is the perfect afternoon snack.
- 1 cup white sorghum flour
- 1 cup white rice flour
- 1 cup cornstarch
- 1 1/2 tsp xanthan gum
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- Zest from 1 lemon or orange
- 3 eggs at room temperature
- 1 cup sugar
- 1/4 cup butter or margarine
- 1/4 cup vegetable oil
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1 cup blanched or skin-on almonds
- Toast the almonds to bring out their flavor and increase their crunchiness: spread nuts onto a baking sheet and bake at 350°F for 7-10 minutes, or until start to turn golden (stirring once while). Set aside to cool completely, then coarsely chop.
- Combine flours, starch, gum, baking powder, salt, and zest. Mix well and set aside.
- In another bowl, beat eggs until doubled in size, about 4 minutes. Add sugar and combine. Then add butter, oil and extracts, beat well.
- Add the dry ingredients in three separate batches, mixing well after each addition. Fold in nuts.
- Spoon dough onto a parchment line (and greased) baking sheet. Spread out to the length of the baking sheet, and about 4 inches wide. Flatten gently with hand until smooth.
- Bake at 325°F for 35 minutes, until edges start to turn light brown. Remove from oven and let cool for 15 minutes.
- Using a sharp knife, slice diagonally into 1/2" thick slices. Turn each onto side, and then return to oven for 10 minutes. Flip to other side, then bake for an additional 10 minutes. Cool completely.