I thought I would try my hand at biscotti, but that gluten free flour presents a challenge! As the cooked biscotti cake is crumblier than one made with regular flour, I had to cut the biscotti thicker than they should have been, so mine aren’t quite as crispy as I am sure they are supposed to be, but they still taste fine dunked in a nice coffee!
If you want to toast your own almonds, place them in a single layer on a baking tray and cook for 8-10 minutes in an oven preheated to 170 celcius (fan forced) – but I cheated and bought ready toasted ones!
1 & 1/2 teaspoons vanilla extract,
1 tsp almond extract,
3/4 cup sugar,
1 tsp xanthan gum,
1 tsp baking powder,
2 & 1/4 cups gluten free plain flour,
1/4 teaspoon salt,
1 cup toasted almonds, chopped.
Preheat fan forced oven to 170 celcius, prepare a baking sheet with a sheet of baking paper.
Beat eggs in bowl with extracts, add dry ingredients gradually, mixing well to ensure mixture is not lumpy, add almonds.
Turn mixture out onto lightly floured board, knead and shape to a log and slightly flattened (it should be tear shaped rather than round). Bake for approximately 30 – 40 minutes, or until firm to touch. Allow to cool on a wire rack for approximately 10 minutes (keep the baking sheet with the baking paper on it). Ideally you should cut the log into 1cm slices, but if your cake is crumbly you will need to cut it a bit thicker. Arrange slices on baking sheet and place back in oven for up to 20 minutes, until the surface appears firm and dry, remove the sheet from the oven and turn all the slices over, put back in the oven for up to another 20 minutes, until the surface is dry. Cool, then place in an airtight container until required.