About this recipe:
This biscotti has a finer texture than its almond brother. I can't tell which one I like better, they are just so different. Make both and see for yourself?
Preheat the oven to 375F.
Ingredients:
• 1.5 c. gluten free flour
• 1/4 c. sweet rice flour
• 1/4 c. almond meal
• 1 t. xanthan gum
• 1/2 t. baking soda
• 1/2 t. baking powder
• 1/8 t. salt
• 1 stick of unsalted butter
• 1/4 c. sugar subsitute
• 2 eggs
• fine zest of 1 orange
• 1 t. glycerine based vanilla extract
• 1/2 c. chopped pistachio's
1. Cream the butter until white. Add the sugar sub and beat until fluffy, about 5 minutes.
2. Blend in the eggs, orange zest, vanilla and chopped pistachio's.
3. In a separate bowl, mix the rest of the dry ingredients together. Slowly incorporate the dry ingredients into the wet ingredients to form a soft dough. At this point it will be quite sticky, refrigerate for about one hour to harden it.
4. Divide the dough in 3 pieces. Make a flat loaf of every piece and lay it on a prepared cookie sheet. You will have 3 loafs in the end.
5. Bake for about 20 minutes or until golden brown. Transfer to cooling rack and cool for 5 minutes.
6. On a cutting board, cut .5 inch thick slices, just like you would cut a loaf of bread.
7. Lay the slices on their side back onto the cookie sheet and bake for another 10 minutes on each side.
8. Transfer to cooling rack and cool completely and store in an airtight container.
