Gluten-Free Biscotti

Biscotti are a traditional type of cookie from Italy that are baked twice and eaten with coffee or wine. This recipe uses pecans, but you can certainly experiment and sub in almonds, pistachios, or hazelnuts, or add cinnamon or chocolate chips.

This recipe was provided by our friends at the Gluten-Free Palate.

Ingredients

• 1 ½ cups gluten-free flour (a 1:1 replacement flour with a binder, such as xanthan gum, is ideal)
• ⅕ teaspoon salt
• 1 ½ teaspoon baking powder
• ⅓ cup butter, softened
• ⅓ cup brown sugar
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla
• 1 teaspoon lemon zest
• 1 cup crushed pecans

Instructions

1. Preheat oven to 360°F.
2. Mix flour, salt, and baking powder in a bowl.
3. In a separate bowl, beat butter with brown sugar using a whisk or hand mixer.
4. Add eggs one at a time, lemon extract, and vanilla, and beat together with the butter and sugar mixture.
5. Transfer the beaten wet mixture to the dry ingredients bowl. Add the lemon zest and crushed pecans, then mix thoroughly.
6. You’ll have a sticky dough, but don’t add more flour unless it holds its shape. Chill for half an hour in the fridge.
7. After chilling, divide the dough into two parts, shape each into a cylinder or tube, and lay on parchment paper-lined pan.
8. Bake for 30 minutes.
9. Remove from oven and let cool for 10–15 minutes. Reduce oven temperature to 300°F.
10. Once cooled, cut into cookies about an inch thick. Transfer the cut cookies back onto the parchment-lined pan and bake in reduced-temperature oven for another 20 minutes, flipping halfway through.
11. Let cool and enjoy!