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Showing results for tags 'biscotti'.
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Ingredients: 1 ½ cup gluten-free flour ¼ cup sweet rice flour 1 teaspoon xanthan gum ½ teaspoon baking soda ½ teaspoon gluten-free baking powder 1/8 teaspoon salt 1 stick unsalted butter, room temperature 1 cup sugar 2 eggs 2 teaspoon grated orange zest 1 teaspoon vanilla 1 ½ cup chopped toasted walnuts Directions: Mix together gluten-free flour, sweet rice flour, xanthan gum, baking soda, baking powder and salt. Cream the butter until white. Add the sugar and beat until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the orange zest and vanilla, then stir in the nuts. Slowly incorporate the dry ingredients to form a soft dough. Refrigerate the dough for at least one hour or overnight. Preheat the oven to 375F. Lightly grease 2 cookie sheets and line with parchment paper. Divide the dough into 3 equal pieces. Roll each piece into a log 1 ½ to 2 inches thick. Place 2 logs on one sheet, and one log on the other sheet, leaving enough space between them for the dough to spread while baking. Bake the logs for 20 minutes. Remove the cookie sheet from the oven and let sit for 5 to 10 minutes. Slice the logs on a slight diagonal about ¾ inch thick. Place the slices, cut side down, on the cookie sheets. Lower the oven temperature to 350F and bake the slices for 10 to 12 minutes. Cool on a cooling rack. Store in an airtight container.
This recipe comes to us from A. Sokolowski. Preheat oven to 350F. Makes 36 biscotti. Ingredients: 1 ½ cup cornmeal 1 ½ cup cornstarch ½ cup sugar 1 teaspoon baking powder 9 tablespoons butter, cut into small pieces ¾ cup raisins or currants soaked in 2 tablespoons water or rum ¾ cup toasted walnuts or hazelnuts, chopped into large pieces Grated zest of one lemon 2 eggs, lightly beaten 1 teaspoon vanilla 2 tablespoons water Directions: In a food processor, blend together cornmeal and baking powder. Add butter and pulse until pea sized. Transfer to a bowl and mix in currants and nuts. Beat eggs, lemon zest, vanilla and water into dry ingredients. Divide dough into 3 parts. Place dough on parchment paper or silpat pad on sheet pan. Shape each piece into long, round top flattened log, 2 ½" by 8” by 1”. Bake about 20 min or until dough is a light gold. Let cool 5 minutes. Cut each log diagonally into ¾ inch slices. Place the slices, cut side down onto baking sheet. Bake 5 minutes, turn them over and bake 5 minutes longer, until firm. Transfer to a rack and cool completely. Keep in tightly covered tin. Experiment with different dried fruits and nuts, apricots, dried cherries, cranberries....cashews, almonds, pistachios, etc.
This recipe comes to us from Ann Sokolowski. Preheat oven to 350 and grease a jelly roll pan or cookie sheet with lip on all sides. 1 package gluten-free cake mix [more about flavors below] 5 eggs ¾ cup oil [or melted and cooled butter] 2 tablespoons gluten-free extracts 2 cup toasted nuts [optional] 1 cup dried fruits [optional] Combine all ingredients. Pour into jelly roll pan and cake for 20 to 30 min until tests done. Remove from oven, but keep oven on slice cookies into thirds [the long way] and across in ½ inch slices. Remove half and spread out on another jelly roll pan [un-greased] and put back in oven for 3 to 10 min, until golden. Cool and store in air-right container. Flavorings (choose one): 2 tablespoons anise extract with yellow cake batter ½ teas ground cloves, 1 tablespoons instant espresso powder, 2 tablespoons almond extract with chocolate cake mix 2 teas ground ginger, ½ cup finely chopped candied ginger with yellow cake mix