GLUTEN-FREE BISCOTTI
This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool.
Provided by hartleystudo
Categories Desserts Cookies Biscotti Recipes
Time 57m
Yield 48
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 11 g, Cholesterol 11.6 mg, Fat 5 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 83.5 mg, Sugar 4.6 g
CRANBERRY WALNUT BISCOTTI
A chocolate drizzle lends a little sweetness to biscotti loaded with walnuts and dried cranberries. Before your family has a chance to eat them all, wrap some up to give as gifts!-Joan Duckworth, Lee's Summit, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 1-1/2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk eggs and vanilla; add to dry ingredients just until moistened. Fold in walnuts and cranberries (dough will be sticky)., Divide dough in half. On a greased baking sheet, with lightly floured hands, shape each half into a 10x2-1/2-in. rectangle. Bake 20-25 minutes or until golden brown. , Carefully remove to wire racks; cool 10 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets. Bake 8-10 minutes on each side or until lightly browned. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over biscotti. Let stand until set. Store in an airtight container.
Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 49mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 4g protein.
CRANBERRY-WALNUT BISCOTTI
Cranberry-walnut biscotti is a great little addition to your morning coffee and always great around the holidays!
Provided by kfantozzi
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 40
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
- Beat sugar, eggs, oil, extracts, and orange zest together in a large bowl.
- Combine flour and baking powder; stir into egg mixture to form a stiff dough. Stir in cranberries and walnuts. Divide dough into 2 pieces. Form each piece into a roll the length of your cookie sheet. Use the parchment paper to help flatten the roll to about 1/2-inch thickness.
- Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from cookie sheet to cool onto a wire rack until safe to handle, 10 to 15 minutes.
- Slice rolls crosswise into 1/2-inch slices. Place slices back on the cookie sheet, cut-side up, and continue baking until lightly toasted, 5 to 7 minutes per side.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 15 g, Cholesterol 14 mg, Fat 4.2 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.4 g, Sodium 30.7 mg, Sugar 6.9 g
GLUTEN FREE CRANBERRY BISCOTTI RECIPE
Make and share this Gluten Free Cranberry Biscotti Recipe recipe from Food.com.
Provided by palousebrand
Categories Breakfast
Time 1h
Yield 40 pieces
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a baking sheet with parchment or wax paper.
- Mix together flour, baking powder, salt, cardamom, and nutmeg; stir until combined. Add in the cranberries and pecans and stir. Set aside.
- Place butter and sugars in a large bowl and blend until light. Add eggs and vanilla, blend until thoroughly combined.
- Slowly add the flour mixture to the wet mixture and blend until thoroughly combined.
- Transfer the dough to a garbanzo bean floured, work surface and knead until the dough just comes together (do not over knead). Add a little more flour if needed to the work surface. Divide dough into 2 equal sized halves, place halves onto the parchment or wax paper on the baking sheet. Shape each loaf into a 12-inch square or a rectangle, ½" thick loaf.
- Bake the loaves until they begin to crack and they are a uniform light brown. Approximately 35 minutes. Set aside to cool.
- Reduce oven temperature to 300°.
- Once loaves are cooled, place on a cutting board. Using a serrated knife, cut each loaf on the diagonal into 20-24 pieces. We suggest making the cuts ½" wide. Remove the paper from your baking sheet. Place the cut pieces onto the baking sheet with one cut side facing up and the other cut side flat on the baking sheet. Bake for 11 minutes until lightly toasted. Rotate so the opposite cut side is facing up and bake for another 5 minutes until dry and crisp. Cool.
- Melt bittersweet chocolate in microwave until just melted, use a little butter if necessary. Using a spoon, drizzle over the cooled biscotti.
- *We fresh mill our garbanzo beans on our Wondermill 1-2 beans at a time and it makes wonderful fresh garbanzo bean flour.
Nutrition Facts : Calories 84.2, Fat 5.5, SaturatedFat 1.8, Cholesterol 15.4, Sodium 32.2, Carbohydrate 8.6, Fiber 0.5, Sugar 7.8, Protein 0.7
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4.8/5 (12)Total Time 1 hr 15 minsCategory SnackCalories 173 per serving
- Combine the eggs, honey, vanilla and lemon zest together in a medium bowl. Using a hand mixer, mix on high for 30 seconds, until frothy.
- Add the flours, baking soda and sea salt to the mixing bowl and stir until a dough forms. Add the cranberries and almonds and stir to combine.
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- Mix together flour, baking powder, salt, cardamom, and nutmeg; stir until combined. Add in the cranberries and pecans and stir. Set aside.
- Place butter and sugars in a large bowl and blend until light. Add eggs and vanilla, blend until thoroughly combined.
- Slowly add the flour mixture to the wet mixture and blend until thoroughly combined.
- Transfer the dough to a garbanzo bean floured, work surface and knead until the dough just comes together (do not over knead). Add a little more flour if needed to the work surface.
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