This recipe was given to me by my friend and was adapted from an old Christmas cookie book. They are delicious and keep very well. This recipe makes a lot, so you might want to cut it in half. Add dried fruit and chocolate chips to suit or dip in melted chocolate when cool.

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Recipe Summary

prep:
25 mins
cook:
30 mins
additional:
2 mins
total:
57 mins
Servings:
48
Yield:
48 servings
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or lightly grease.

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  • 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.

Cook's Notes:

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

92 calories; protein 1.7g 3% DV; carbohydrates 11g 4% DV; fat 5g 8% DV; cholesterol 11.6mg 4% DV; sodium 83.5mg 3% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/18/2015
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. Read More
(3)

Most helpful critical review

Rating: 1 stars
10/30/2015
Worst consistency ever. I even used one of my 5 Tahitian Vanilla Beans to make them and that didn't even help. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/18/2015
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. Read More
(3)
Rating: 1 stars
10/30/2015
Worst consistency ever. I even used one of my 5 Tahitian Vanilla Beans to make them and that didn't even help. Read More
Rating: 5 stars
12/12/2019
Delicious! I used 1/2 potato flour and 1/2 pillsbury GF flour blend. Added cocoa and pecans. These were a hit. Read More
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