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.