Many of the biscotti cookies I have tasted contain anise, which I am not a fan. I’ve never enjoyed anything with a black licorice taste. However, my mother’s recipe, which I recently found 12 years after she passed away, made a wonderful gluten free biscotti. Everyone used to rave about them! I used superfine rice flour, along with starches. If you do cannot find any superfine rice flour locally, which is highly likely, you may wish to try grinding regular rice flour about 4 times in an electric coffee grinder. It makes it fine, but not superfine. I cannot be certain it will not be gritty, but it is definitely worth a try, especially since this recipe contains eggs, which will soften the grittiness. And if you’d like to skip the alcohol in this recipe, try substituting it with some almond milk or the milk of your choosing, or perhaps even water. Though the alcohol cooks out, I know some of my readers avoid it in all of their gluten free recipes. Mom always made them with almond extract and walnuts, but choose your favorite extract and nuts. You really cannot go wrong with this gluten free biscotti recipe. Enjoy!
However you enjoy your biscotti, soft or crisp enough to dunk, you can use this recipe, as the baking time and thickness determines how crisp or soft your cookie is. I made one batch thick so that it would be softer, how I like them; and the other only 1/2″ high and baked longer for a more toasted biscotti, how my husband likes them.
Gluten free biscotti that tastes just like the real ones!
- 1 cup sugar or evaporated cane juice (1 1/4 cup, if you like them sweet)
- 1 stick butter (or Earth Balance spread for dairy-free), extremely soft
- 3 eggs, at room temperature
- 2 Tablespoons pure extract (almond, lemon, anise, coffee, etc.)
- 1 teaspoon pure vanilla extract
- 1 Tablespoon gluten free baking powder
- 3 Tablespoons brandy
- 3 cups Gluten Free All Purpose Flour Blend or your favorite gluten free all purpose flour with gum(s)
- 3/4 cup chopped nuts and/or cranberries (chopped or whole), a little poppy seed, etc.
- 1 Tablespoon water
- Cut 2 strips of parchment paper a little wider than your baking pan and the length of your baking pan, or shorter, if you use the store bought rolls. You may also grease the baking pan if you do not have any parchment paper. However, parchment paper makes it easier to transfer to a cooling rack. Set aside.
- Atop a silicone mat or other non-skid surface, add a sheet of plastic wrap as long as your baking sheet; set aside.
- Preheat the oven to 350°F.
- In the bowl of your mixer, cream butter and sugar; add eggs one at the time while mixer is running on low or medium-low; add water, brandy and extracts and mix until well blended. Do not over mix, as you do not want a lot of air bubbles in the dough.
- Whisk together well the flour blend and baking powder; add to the butter mixture; and beat until a dough forms.
- If adding nuts or other add-ins, fold in until evenly distributed. Do this by hand. A dough hook on your mixer does not work well.
- While the dough is still in the bowl, divide the dough into 2 pieces, and place one atop the plastic wrap.
- With wet hands, form each piece into a flattened log as long as your cookie sheet, and spread out until it is about 1/2" high. To make them the traditional shape, make the roll higher in the middle and taper off at the sides.
- Cradle the roll by picking up the right corers with your right fingers and the left corners with your fingers. Place the roll in the plastic wrap onto the cookie sheet. If using, place the parchment paper on top of the roll and invert onto the baking sheet. Repeat with other dough portion. If your cookie sheet is wide enough you may be able to fit both rolls together.
- Bake for about 30 minutes and slightly golden brown. If your fingers burn when you touch them, they are over baked.
- Once the first baking cycle is complete, (they will be the texture of cake) remove from oven; lower oven temperature to 300°F; and transfer the rolls to a cooling rack. Parchment paper makes this easy. When the cookies are cool enough to pick up, about 10 minutes, with a long serrated knife, slice each roll, width-wise, or diagonally for longer biscotti, between 1/2 - 3/4" wide. Place each slice, on its side, back onto a parchment lined baking sheet, if using. Bake cookies on middle shelf. Do not try adding a second cookie sheet on a lower rack or they will not brown properly.
- Bake for an additional 10 minutes (longer if you like them crispy; shorter if you like them soft); turn them over and bake another 10 minutes or until they reach your desired cripsness.
- Again, allow to cool on a cooling rack.
If baking the cookies in the morning, leave the stick of butter out the night before. If you choose to dip a portion of your gluten free biscotti in chocolate, use a high quality chocolate, not morsels. I used one king size Hershey bar and was able to dip 9 biscotti. To melt chocolate, first chop a little thicker than shavings; place in a coffee mug in a small pan of water on high temperature. Once heated, begin to stir until almost all pieces are melted. Remove from stove; dip biscott; set on the edge of a chopping board with a knife placed on top; refrigerate until set. Because this recipe was made from Carla's Gluten Free All Purpose Flour Blend, you may need to reduce the liquid in this recipe or increase the flour, just a tad, if using regular gluten free all purpose flour. Superfine rice flour is more densed than most regular gluten free flour blends/mixes.