Almond honey biscotti

 

Recipe:

1 ¾ cup Gluten Free Flour (I use Bob’s Red Mill all-purpose GF flour)

1 cup almond flour (or finely ground almonds)

1/3 cup cane sugar

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon xanthan gum*

½ teaspoon cinnamon

¼ teaspoon salt

½ cup whole raw almonds

1/3 cup honey

1/3 cup water

 

Directions:

Preheat the oven to 350 (or 325 if you are using a convection oven.)

Using a mixer with a paddle attachment, add the flours, sugar, baking soda, baking powder, xanthan gum, cinnamon, salt and whole almonds. Mix together well. Add the honey and water and mix for 45 seconds on medium-low, so that it is combined well and forms a ball of dough.

Line a baking sheet with parchment paper. Split the dough into two pieces and with your hands form a long log (about 2-3 inches wide) out of both dough halves. Place the logs, with space between them, on the baking sheet. Bake for 30 minutes, till they are well risen and a golden color. I like to rotate the pan back to front every 10 minutes. When they are finished let them cool 5-10 minutes.

 

Place one log at a time on a cutting board and slice the log into ¾ of inch thick slices (use a serrated knife). Return the biscotti slices to the baking sheet, leaving a little space between each one, and return to the oven to toast for between 8-10 minutes. Once they are cool place in an air tight container.  Now hide them really well to ensure they aren’t eaten before you are ready to serve them.

 

*Note on Xanthan Gum:

Xanthan Gum is essentially a gluten replacement. Regular all-purpose flour contains gluten, which creates a certain natural elasticity throughout the product. We use Xanthan Gum in Gluten Free baking in order to mimic gluten and create a better textured baked good.