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Gluten Free Almond Biscotti

30 May

I was introduced to the idea of a gluten free diet only a few months ago, when I had a guest over for a dinner, who couldn’t consume any wheat products. So an opportunity presented itself to prepare a gluten free birthday cake, which I successfully made.

Now that my mom has a retail business called The Riceway (www.thericeway.com), she wanted me to experiment with this rice flour called Riz flene, from Japan.  She was trying to sell this flour on her website. To help promote her business, I decided to make almond biscotti, by substituting all the flour with Riz Flene. The result was astonishing!  Since my mom is still in the process  of getting the Riz flene approved by the FDA, you may need to use another type of gluten free flour, or you can just use regular flour.  It will be delicious either way.

Almond Biscotti Makes about 35-40 cookies
Adapted from Bon Appetit, December 1999  and smittenkitchen.com

3 1/4 cups all purpose flour or 3 1/4 cups gluten free rice flour (preferably Riz Flene)
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons (1 1/4 sticks) unsalted butter, melted
3 large eggs
1 tablespoon vanilla extract
1 tablespoon orange liqueur
1 tablespoon orange zest (I didn’t have any zest, so I omitted this, but it still came out really good without it)
1 cup sliced almonds

1 large egg white

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract, orange liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.

Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.

Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

Do ahead: Can be prepared one week ahead. Store in airtight container at room temperature.

 

Leave a Reply

 
 
  1. emz

    May 31, 2010 at 1:05 am

    these were so good! i’m totally gonna try making them. and then u should come over and we’ll have a tea party!

     
  2. C.T.Ambrose

    June 2, 2010 at 11:14 am

    The rice flour idea is inspiring, I’ve been
    playing with gluten – free ideas too and find
    almond flour works for pie crusts. It may
    apply here as a compliment. BTW. I agree with your
    comment on the NYT blog “Small Business”…
    the chefs approach has absolute success/failure
    impact on a new concept. Has your mother
    crafted her new business through her personal
    creative conviction? It makes all the difference.