Vanilla Almond Gluten Free Biscotti (Easy Recipe!) (2024)

FAQs

What is the secret to making biscotti? ›

Yes, you can substitute oil for butter in biscotti. However, there are a few things to keep in mind: The texture and flavor of the biscotti may be slightly different with oil. Butter has a richer flavor and can contribute to a crisper texture, while oil may result in a softer, less crispy biscotti.

Baking soda – baking soda helps the biscotti rise and spread. Make sure that your baking soda isn't expired. Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

Sunflower Seed Flour

A seed flower, this almond flour replacement is gluten-free and high in nutrients. As a seed, it is also good for those with nut allergies. It's made from finely ground sunflower seeds and has a mild and nutty flavor. It is coarser than other flours, so may need to be sifted for best results.

Because the dough can be sticky and hard to form, it's important to chill the batter for a good 30 minutes before baking the first time.

In terms of health regular cookies are a high-calorie treat because of their higher moisture content, which also causes them to contain more fats and sugars. However, because of their drier texture, biscotti usually have lower fat and sugar content. However, it is vital to practice portion control, for both options.

How Long Does Biscotti Last? Your homemade biscotti will last for up to one month in an airtight container at room temperature. If you want to keep the biscotti longer, you can freeze it for up to three months.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

No lift-off: Baking powder releases gas, making the batter rise. Without it, the batter stays dense, like a pancake in disguise. Dense & doughy: The cake might cook, but it'll be more like a heavy brick than a light and airy delight.

How sticky should biscotti dough be? ›

Biscotti dough is inherently sticky. I recommend adequately flouring your hands before working the dough, and if it's still too sticky to handle, add a little flour at a time but just enough so you can work with it.

Storing. Store in an airtight container at room temperature. Biscotti will keep for at least two weeks. Biscotti may also be frozen in an airtight container for several months.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Because almond flour is gluten-free, it is also a helpful option for people with celiac disease. Almond flour is made from ground almonds and can replace wheat flour in just about any recipe. It's easy to make at home, or you can buy it in supermarkets and health food stores.

It is also a good source of protein and fiber and gives a moist texture to baked goods. Almond flour is versatile — its nutty flavor and delicate texture work beautifully in all kinds of cookies, cakes, and breads. It can also be used as a gluten-free breading or coating for fried or baked foods.

Oil: This biscotti recipe uses vegetable oil instead of butter, which results in a lighter and crispier finished product. Eggs: Eggs add moisture and help bind the biscotti dough together. Anise extract: Flavor the homemade biscotti with anise extract. Flour: All-purpose flour gives the biscotti dough structure.

A: Overbaking the logs of dough during the first baking can make the slices crumble as you are cutting them. Also, even if the logs of dough are perfectly baked, they will crumble if they are sliced while still warm, so be patient. The logs crumble when you use a dull knife, too.

To make these cookies, start by whipping eggs and a couple of extra egg yolks together with sugar, vanilla, and almond extract. This step is key to making biscotti that are crisp but not hard. Get the mixture very pale, thick, and airy. All that air will help lighten the biscotti.

Traditional Italian biscotti, made without fat (save for their eggs) and with just a touch of baking powder, are denser and harder than most American cookies. And for good reason: They need to maintain their structure when dipped into a glass of vin santo or cup of espresso.