This recipe, which was derived from an old Christmas cookie book, was handed to me by a friend. They taste great and store well. It makes a lot, so you might want to divide the recipe in half. If desired, mix in dried fruit and chocolate chips. When cool, dip in melted chocolate.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 mins |
| Total Time: | 57 mins |
| Servings: | 48 |
| Yield: | 48 servings |
Ingredients
- 3 eggs
- 1 cup white sugar
- ¾ cup vegetable oil
- 2 teaspoons anise seed
- 1 ½ cups gluten-free all-purpose flour mix (such as Bob’s Red Mill®)
- 1 ½ cups rice-based flour mix with xanthan gum
- 2 teaspoons baking soda
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup chopped almonds
Instructions
- 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.
- I use half Bob’s Red Mill(R) and another rice-based flour mix. Bob’s Red Mill(R) is a bean-based flour and I like the texture it gives the biscotti. If your flour mix already has xanthan gum added, you can omit. It needs to have a total of 2 teaspoons xanthan gum per 3 cups of flour. I add 1 teaspoon because my rice mix contains xanthan gum, but the Bob’s Red Mill(R) doesn’t.
- Vanilla extract or almond extract can be used in place of the anise seed, if desired.
Nutrition Facts
| Calories | 92 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 84 mg |
| Sugars | 5 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! I used 1/2 potato flour and 1/2 pillsbury GF flour blend. Added cocoa and pecans. These were a hit.
Worst consistency ever. I even used one of my $5 Tahitian Vanilla Beans to make them and that didn’t even help.
These are a nice cookie. I used a homemade version of Bob’s Red Mill flour adding a bit of bean flour and regretted it. There seemed to be a bean taste to the end product, so next time I’ll leave that out. I only used 1 tsp of xanthan gum. The cookies held together perfectly. The only issue was how thick the batter was. On one of the loaves I left it as is, on the other, I ended up adding a bit of vin santo (keeping with Italian tradition) to help out and found this helped fold in the nuts better. All-in-all this is a definite keeper recipe. Times and temperatures were right on. I’ll just leave out the garbanzo flour next time. Thanks for sharing your recipe.