Gluten Free Biscotti
Ingredients
-
1 3/4
cup
gluten free flour
-
1/4
teaspoon
salt
-
1
teaspoon
baking powder
-
1/4
cup
olive oil
-
1/2
cup
white sugar
-
2
tablespoons
brown sugar
-
1
teaspoon
vanilla extract
-
1/4
teaspoon
almond extract (optional)
-
2
large
eggs
-
1/2
cup
dried cranberries
-
1
cup
pistachios (shelled)
-
1/2
cup
almonds
Instructions
- Preheat the oven to 300°F and line a baking sheet with parchment paper.
- Sift the flour, salt, and baking powder in a small bowl. In a large bowl, whisk together the olive oil, white sugar, and brown sugar. Add the extracts and beat in the eggs. Mix in the dry ingredients and fold in the cranberries, pistachios, and almonds.
- Divide the dough in half and shape into two logs about two inches thick. Place them on the lined baking sheet.
- Bake for 35 minutes or until lightly golden. Let cool for 10 minutes.
- Reduce the oven temperature to 275°F. Slice the logs into ¾-inch thick pieces and return to the baking sheet. Bake for another 8 minutes until dry and firm. Let cool completely.
Nutrition Facts (estimated)
Servings
40 servings
Calories
80
Total fat
4g
Total carbohydrates
10g
Total protein
2g
Sodium
29mg
Cholesterol
0mg
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