This gluten-free biscotti is made with a mix of whole-grain gf flour and almond flour for a filling and delicious snack.
Working from home means that I’m always on the lookout for healthy snacks. When my kids were young, I had muffins or bars in our cupboard, but I’m no longer in charge of their lunch and snacks, and I no longer bake for them every week.
It’s not that they don’t have snacks… both of them love baking. However, they tend to bake with wheat flour, and I can’t eat it.
That’s why I switched to baking biscotti. I love this recipe because:
- It lasts for a long time without going stale. (Or maybe all biscotti is stale?) It means I can bake once a month.
- The addition of almond meal adds protein and fills me up for longer.
- I don’t like sweet baked goods, which is why I don’t enjoy most gluten-free bakeries. However, this recipe only uses 1/4 cup of sugar, for a biscotti that is only slightly sweet.
- In the cold months (basically 8 months a year in the PNW), I drink endless cups of tea… perfect for dipping biscotti!
Biscotti Flavors
Anyone who regularly reads my blogs knows that I love encouraging people to play with flavor. Most recipes can be adapted to suit your taste. ๐
I’ve been making this recipe for several years. I’ve tested out a lot of different flavors. Adding bulky ingredients like dried fruit or nuts does not work. Gluten-free biscotti is quite crumbly and anything extra just causes it to be even more crumbly.
Here are ways to play with the flavor of this biscotti.
- Change the extract: I have tried switching the vanilla extract to maple extract. The flavor comes through more like a scent than a strong maple flavor.
- Add spices: Add up to 2 Tbsp of your favorite spices (gingerbread spice, pumpkin spice).
- Chocolate: Feel free to replace up to 1/2 cup of flour with cocoa powder. I recommend using the full 1/2 cup of sugar to balance the bitter flavor of cocoa powder.
- Chocolate dipped: Cool the biscotti, then drizzle or dip the it in melted chocolate.
- Chocolate chip: While this recipe doesn’t work for added raisins or pistachios, it does work with chocolate chips! Add up to 1/2 cup of mini chocolate chips.
- Lemon anise: A classic biscotti flavor. Use lemon zest instead of orange zest and add 1 Tbsp of crushed aniseed.
- Rosewater cardamon: Skip the orange zest and vanilla, add 2 tsp rosewater and 1/2 tsp ground cardamon instead.
Leave a Reply