Gluten-free almond biscotti on rustic wood.

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Okay, grab your aprons, friends! Today, we're venturing into the delightful world of Gluten-Free Almond Flour Biscotti. Now, I know what you might be thinking: "Biscotti? Gluten-free? Isn't that a recipe for disaster?" Let me assure you, it's anything but! This recipe, passed down from my Italian grandmother (who, ironically, loved regular biscotti!) is a treasure. She experimented with almond flour long before it was a trendy gluten-free staple, and this recipe is a testament to her delicious persistence. I remember sneaking these warm from the oven as a kid while she chased me with a wooden spoon (all in good fun, of course!). These biscotti are crisp, subtly sweet, and perfect for dunking in your morning coffee or evening dessert wine. Trust me, even your gluten-loving friends won't be able to resist them.

Gluten-Free Almond Flour Biscotti: A Taste of Tradition (Made Modern!)

This recipe isn't just about being gluten-free; it's about celebrating flavor. The almond flour lends a delicate nuttiness that's simply divine. And the double-baking process? That’s the secret to achieving that perfect biscotti crunch we all crave. Let's get baking, shall we?

Ingredients:

• 2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/4 teaspoon anise extract (optional, but highly recommended for that classic biscotti flavor!)
• 2 large eggs
• 1 tablespoon Amaretto liqueur (or milk for a non-alcoholic version)
• 1/2 cup whole almonds, lightly toasted and coarsely chopped (or other nuts of your choice!)
• Course sugar, for topping (optional)

Let’s Bake! The Step-by-Step Guide:

1. Preheat and Prep: First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is crucial! Trust me, parchment paper is your best friend when it comes to biscotti. It prevents sticking and makes cleanup a breeze.

2. Dry Ingredients Unite: In a large bowl, whisk together the almond flour, granulated sugar, brown sugar, baking powder, and salt. Make sure you whisk thoroughly to eliminate any clumps in the almond flour. This helps ensure a smoother biscotti texture. Nobody wants gritty biscotti!

3. Wet Ingredients Join the Party: In a separate bowl, whisk together the almond extract, anise extract (if using), eggs, and Amaretto (or milk). Don't over-whisk; just combine until everything is nicely incorporated.

4. Combine Forces: Pour the wet ingredients into the dry ingredients and mix until a dough forms. It will be slightly sticky, but that's perfectly normal.

5. Nuts In! Gently fold in the toasted almonds. Make sure they're evenly distributed throughout the dough.

6. Shape the Dough: On your prepared baking sheet, form the dough into a log approximately 12 inches long and 3 inches wide. Don't worry if it's not perfect; a rustic look is part of the biscotti charm! I sometimes use slightly dampened hands to make it easier to shape.

7. First Bake, Then Bake Again! Bake for 25-30 minutes, or until the log is lightly golden and firm to the touch. Remove from the oven and let it cool on the baking sheet for about 10 minutes.

8. The Slice: Using a serrated knife (this is important!), carefully slice the log into ½-inch thick slices. Gently transfer each slice back to the baking sheet, laying them flat.

9. Second Bake, For Crispness: Sprinkle the tops with course sugar, return the baking sheet to the oven and bake for another 8-10 minutes on each side, or until the biscotti are golden brown and crisp. Keep a close eye on them during this second bake! They can go from perfectly golden to burnt in the blink of an eye.

10. Cool Down and Crunch Time: Remove the biscotti from the oven and let them cool completely on a wire rack. They'll crisp up even more as they cool.

11. Enjoy! Dunk in coffee, tea, or dessert wine, or simply enjoy them on their own. Store in an airtight container for up to a week (if they last that long!).

Tips & Tricks for Biscotti Bliss:

• Nutty Variations: Feel free to experiment with different nuts! Pecans, hazelnuts, or even macadamia nuts would be delicious. Just make sure to toast them lightly before adding them to the dough.
• Citrus Zing: Add the zest of one orange or lemon to the dough for a bright and refreshing twist.
• Chocolate Lover's Dream: Dip the cooled biscotti in melted dark or white chocolate for an extra decadent treat. A drizzle of white chocolate and sprinkle toasted almond slivers are delicious.
• Dietary Adjustments: For a dairy-free version, use a plant-based milk alternative instead of the Amaretto or milk.
• Spice It Up: Add 1/2 teaspoon of cinnamon or cardamom for a warm, spiced biscotti.

Recipe Card: Gluten-Free Almond Flour Biscotti

Prep Time: 15 minutes
Cook Time: 40-50 minutes
Total Time: 55-65 minutes
Yields: Approximately 24 biscotti

Ingredients:

• 2 cups almond flour
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1/4 teaspoon anise extract (optional)
• 2 large eggs
• 1 tablespoon Amaretto
• 1/2 cup toasted & chopped almonds
• Course sugar, for topping

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Whisk together dry ingredients.
3. Whisk together wet ingredients.
4. Combine wet and dry ingredients; mix until dough forms.
5. Fold in toasted almonds.
6. Shape into a 12×3 inch log on baking sheet.
7. Bake for 25-30 minutes. Let cool 10 minutes.
8. Slice into ½-inch thick pieces.
9. Sprinkle with coarse sugar return the baking sheet to the oven and bake for another 8-10 minutes on each side.
10. Cool completely on a wire rack.
11. Enjoy!

Product Recommendations:

For perfectly toasted almonds, I love using a small toaster oven or a baking sheet. It gives them a golden-brown color. . A good serrated knife is essential for slicing the biscotti log cleanly.

Enjoy the Biscotti !