Gluten-Free Almond Biscotti

Ingredients

• 1.5 cups certified gluten-free all-purpose flour blend 1.5 cups certified gluten-free all-purpose flour blend
• 0.75 cup granulated sugar 0.75 cup granulated sugar
• 0.5 cup unsalted butter, softened 0.5 cup unsalted butter, softened
• 2 large eggs 2 large eggs
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 1 cup sliced almonds 1 cup sliced almonds
• 0.5 cup certified gluten-free chocolate chips (optional) 0.5 cup certified gluten-free chocolate chips (optional)

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This preparation ensures the biscotti won't stick and makes for easy cleanup.

2. 2

   In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until the mixture is light, fluffy, and pale yellow, about 3-4 minutes. Beat in the large eggs one at a time, followed by the pure vanilla extract, ensuring each addition is fully incorporated.

3. 3

   In a separate medium bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a cohesive dough forms. Be careful not to overmix, as this can result in tough biscotti.

4. 4

   Gently fold in the sliced almonds and optional certified gluten-free chocolate chips until evenly distributed throughout the dough. The dough will be quite thick and slightly sticky.

5. 5

   Turn the dough out onto the prepared baking sheet and shape it into two logs, each about 8-10 inches long and 2 inches wide. Flatten them slightly with your hands. Bake for 25-30 minutes, or until the logs are firm to the touch and lightly golden brown on the edges.

6. 6

   Remove the logs from the oven and let them cool on the baking sheet for about 10-15 minutes, until they are firm enough to handle but still warm. Carefully slice the logs into ½-inch thick diagonal pieces using a serrated knife. You should hear a slight crisping sound as you cut.

7. 7

   Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for another 10-15 minutes per side, or until they are golden brown and crisp all the way through. The total baking time for this second stage should be around 20-30 minutes, depending on your desired level of crispness. Allow the biscotti to cool completely on a wire rack; they will become even more firm and crunchy as they cool.

Nutrition (per serving)

Tips & Notes

• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.
• Melt chocolate over a double boiler or in 20-second microwave bursts, stirring between each, to prevent scorching.