Almond Honey Biscotti
1 ¾ cup Gluten Free Flour (I use Bob’s Red Mill all-purpose GF flour)- you can also use all purpose flour just leave out the xanthan gum below
½ teaspoon xanthan gum*
1 cup almond flour (or finely ground almonds)
1/3 cup cane sugar (or other sugar)
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
½ cup whole raw almonds
1/3 cup honey
1/3 cup water
Preheat the oven to 350 degrees or 325 convection.
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. Form a long log (about 2-3 inches wide) out of the dough directly onto a baking sheet. Sometimes I like to wet my hands with water to help shape the dough. Bake for 30 minutes, until it is well risen and a golden color. I like to rotate the pan back to front every 10 minutes. When it is finished let it cool 15 minutes.
Using a sharp serrated knife, cut the log in half width wise. Place one half at a time on a cutting board and slice the log into ¾ of inch thick slices. 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.
This biscotti lasts up to one week in an airtight bag or container.
It will last up to 4 weeks baked in the freezer wrapped very well in an air tight container.