The ritual of having something small with your coffee or tea is made guilt-free with these biscuits.
What makes this biscotti exceptional is that it is as close as possible to the non-gluten free almond biscotti. Gluten free and or rice flour render the biscotti with that tell-tale gluten-free gritty texture. These biscuits are gluten-free , low sugar, and low carb alternative to the traditional kind.
Follow the tips and tricks to ensure the best possible result. Be patient if it’s not quite right first time around just make some small alterations.
I absolutely love the pieces of almond and orange zest in the biscuit it certainly feels like an authentic ( not gluten free ) piece of biscotti.
If you can invest in a small bottle of almond essence it will make all the difference by accentuating the almond presence in the biscuit.
Makes 1 loaf 16-18 biscuits
Cooking Time 1st Bake 40 mins at 175°C
2nd Bake 1 hr low oven 120°C
Prep 20 minutes
1 3/4 cups almond flour ( not almond meal )
1 tbspn coconut flour ( not shredded coconut )
1 teaspoon almond extract
3 tbspns almond milk ( + 2 in case dough is dry )
1 large egg
1/3 cup coconut oil
1/4 cup maple syrup or 1 tbspn stevia
1 teaspoon baking powder
1 teaspoon bicarbonate soda
1 teaspoon cinnamon
1 tbspn orange zest
1/4 cup almond flakes for topping
1/4 cup whole almonds
Tips and Tricks
This recipe makes one loaf. It’s easier to manipulate a smaller batch of sticky dough than a larger batch that needs to be split in two. Double the ingredients the second time round when your happy with the result. Store in an airtight container as soon as the biscotti have cooled. They love to absorb moisture.
The consistency of almond flour varies between batches and brands, the temperature of your kitchen and believe it ovens vary greatly as well.
On your second bake the oven temperature is low. The reason for this is, the biscotti bake crispier throughout the biscuit on a low temperature in the oven for longer periods of time.
Don’t use almond meal, your biscotti will be gritty. It is recommended here, to place the almond flour in a food processor, process for a few seconds or until it resembles fine flour. Do this to the coconut flour as well. Process until its granules are the size of typical flour.
The dough is better if it is slightly sticky. I use kitchen gloves when forming the shape of the log.
Ensure log is as perfectly rectangular shaped for even cooking, and to help with cutting.
If your finding it difficult to shape the log into a perfectly rectangular shape because it’s sticking to your gloves or hands remember the greaseproof paper underneath the log will help a great deal as the dough won’t stick to the paper. Fold over the greaseproof paper over the top of the log and then with your hands shape the log. Uncover the log before baking.
I usually add a serviette into my airtight container so that any extra moisture is absorbed by the tissue. Store once they are cool.
Follow tips above.
Melt the coconut oil.
Beat the orange zest, cinnamon, milk, eggs, syrup/stevia and water together.
If you are using maple syrup you most likely won’t need the extra milk.
Add the almond essence into liquid. A little goes a long way. If your using
Process the almond flour and coconut flour to ensure it is fine grade flour consistency.
Sift the flours, soda, baking powder. Add the whole almonds and mix through.
Add the liquid into the flour mix and with a spatula mix the liquid into the flour. Need the mixture until it resembles sticky dough. Try to form a log if it holds together and it’s a little bit sticky then it’s great. If it doesn’t hold together add that extra liquid.
Place the dough over the baking tray lined with greaseproof paper.
Form your rectangle this should be approximately 3 cm high and 20 -25 cm long.
At the flaked almonds on the top I usually try to press the flakes into the dough. See the picture below.
Bake for 40 minutes at 180 degrees Celsius.
I like the outside edges to have that golden colour. Again all ovens very so keep an eye on your cooking time.
Remove from the oven and ensure the log is completely called before cutting into pieces. If you try to cut while it’s still warm the mix will be crumbly.
Cut with a very sharp knife into 1 1/2 cm slices if it’s too thin you’ll find the pieces break.
Place the pieces of biscotti on the baking tray standing.
Bake in a 120 °C moderately slow oven for an hour. If you would like it them very crunchy and dry baked them for a little bit longer. Pizza oven when doing this don’t increase the temperature.
Allow to cool and then seal in an airtight container.