Gluten Free Amaretto Biscotti Recipes

GLUTEN FREE AMARETTI COOKIES

Steps:

• Place the 5 egg yolks in a bowl and whisk until bubbles form.
• Add the almond extract (or liqueur) and whisk again.
• In a separate bowl, combine the almond meal and sugar together.
• Pour the egg white mixture into the dry ingredient bowl. Thoroughly mix.
• If needed, you can use your hands to combine everything. If it feels wet or sticky, add a small amount of almond meal.
• Refrigerate overnight or for a few hours minimum.
• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Set aside. Put the icing sugar into a shallow bowl.
• Make a 1" ball with the dough in your hands. If your hands get sticky dip a finger in a bowl of water and wet palms.
• Roll each amaretti cookie ball in the icing sugar. Shake off excess and place on the baking sheet. Repeat to use all the dough.
• Bake cookies for 15 minutes until lightly brown. Remove from tray to cool on a rack.

GLUTEN-FREE RAISIN PISTACHIO BISCOTTI

Steps:

• Place the raisins in a bowl and cover with warm water (or see variation below). Let sit for 10 minutes, then drain and set the raisins on paper towels.
• Preheat the oven to 300 degrees. Line a baking sheet with parchment. In a medium bowl, mix together the millet flour or cornmeal, cornstarch, almond flour, baking powder and salt.
• In the bowl of an electric mixer cream the butter and sugar for 2 minutes on medium speed. Scrape down the sides of the bowl and the beater with a rubber spatula and add the eggs, vanilla extract and almond extract. Beat together for 1 to 2 minutes, until well blended. Scrape down the sides of the bowl and the beater. Add the flour mixture and beat at low speed until well blended. Add the pistachios and raisins and beat at low speed until mixed evenly through the dough.
• Divide the dough and shape into 2 wide, flat logs, about 10 inches long by 3 inches wide by 3/4 inch high. Make sure they are at least 2 inches apart on the baking sheet. Place in the oven on the middle rack and bake 50 minutes, until dry, beginning to crack in the middle, and firm. Remove from the oven and allow to cool for 30 minutes or longer.
• Place the logs on a cutting board and carefully cut into 1/2-inch thick slices. Place on two parchment-covered baking sheets and bake one sheet at a time in the middle of the oven for 10 minutes. Turn over and bake for another 10 to 15 minutes, until the slices are dry and lightly browned.

GLUTEN-FREE BISCOTTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.
• Beat eggs together in a bowl until thick and lemon-colored. Gradually add sugar to eggs while continually beating. Pour oil into egg-sugar mixture and beat until smooth. Mix gluten-free all-purpose flour mix, rice-based flour mix, baking soda, and xanthan gum together in a separate bowl; gradually stir into egg-sugar mixture until dough is well-mixed and sticky. Fold almonds into the dough.
• Turn dough onto the prepared baking sheet and form into 2 loaves, 1/2-inch thick and 2 1/2 inches wide.
• Bake in the preheated oven for 20 minutes. Cool loaves on the baking sheet for 2 minutes; slice into 1/2-inch slices. Lay slices, cut-side down, on baking sheet.
• Bake in the oven until golden brown, 10 to 15 minutes. Transfer biscotti to a wire rack to cool completely.