The Gluten Free Baking class that I attended at Leith's Cookery School in London inspired me to make my own gluten free renditions of this Italian classic, so I reworked the biscotti recipe shared by our teacher Adriana. I treated some of my friends to a few (not specifying that they were gluten free) and they never knew the difference! How naughty of me...giving gluten free biscotti to unsuspecting mouths... Delicious dipped in tea or coffee, these are a must on your kitchen table.
Gluten Free Orange Hazelnut Biscotti
200g Doves Self-Rising Gluten Free Flour
1/4 tsp baking soda
1/2 tsp baking powder
125g granulated sugar
3 medium eggs
1 1/2 Tblsp orange juice, freshly squeezed
1/2 tsp orange zest
125g hazelnuts, toasted
Demerara or Granulated Sugar for dusting
Preheat oven to 190C/375F and line a baking tray with baking paper.
(Optional) Place hazelnuts on the baking sheet, and put in the oven for 5-10mins. Remove and let cool.
In a large bowl, combine the flour, baking soda, baking powder, sugar, and orange zest with a whisk.
Break the eggs into a separate bowl and beat a bit, then add the vanilla and orange juice. Add wet ingredients to dry and combine. The dough you will get will be sticky and wet. Finally add the hazelnuts to the dough and combine.
Sprinkle some flour onto the baking tray (lined with baking paper.) Scrape the dough onto the floured baking tray and sprinkle more flour on top so that you can manage the dough without it sticking to your fingers! Shape the dough into a rounded rectangle (flattened log.) Brush or dab some water on top of the log so that it is moist but not wet, then sprinkle some Demerara sugar on top (the water will help the sugar to stick.)
Bake for approx. 20mins, or until the dough is just cooked through and it turns golden brown. Remove from the oven and let cool for 10mins.
Using a serrated knife, slice the log into 1 inch thick pieces, which will be your biscotti. Place them cut side up back onto your baking tray, and bake for another 10-12mins until golden and crisp.
**Option: You can make biscottini (smaller cookies) by shaping two smaller logs, instead of one large log. You'll need to adjust the baking time to half (10mins instead of 20mins.) Once sliced into cookies, bake further for 5mins instead of 10mins.
Gluten Free Almond Biscotti
For these crisp almond treats, follow the same directions as above, but use a slight change in ingredients.
100g Doves Self-Rising Gluten Free Flour
100g ground almonds (almond meal)
1/4tsp baking soda
1/2tsp baking powder
125g granulated sugar
2 large eggs
1 Tblsp almond extract
Absolute stand-out street style at Milan Fashion Week 2012. Mixing prints to a T (python, blue & white floral, and stripes) but keeping in true Italian style. I bet she munches on biscotti with her cappuccino.
|Pic courtesy harpersbazaar.com|