These deliver their almond flavor in three ways: the nuts, almond meal in the dough, and aromatic almond extract.
Yield: 2 dozen
Active time: 20 minutes
Start to finish: 13/4 hours
11/2 cups sliced almonds
1/2 cup brown rice flour
1/2 cup almond meal
1/3 cup potato starch
3 tablespoons tapioca starch
1 teaspoon xanthan gum
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
11/4 cups confectioners’ sugar
2 large eggs
1 teaspoon pure almond extract
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicon baking mat.
2. Place almonds on a baking sheet, and toast for 5 to 7 minutes, or until lightly browned. Remove nuts from the oven, and set aside.
3. Combine rice flour, almond meal, potato starch, tapioca starch, xanthan gum, baking powder, and salt in a mixing bowl. Whisk well.
4. In another bowl, combine butter and confectioners’ sugar and beat at low speed with an electric mixer to combine. Increase the speed to high, and beat for 3 to 4 minutes, or until light and fluffy. Add eggs and almond extract, and beat for 1 minute.
5. Slowly add dry ingredients to the butter mixture, and beat until stiff dough forms. Fold almonds into dough.
6. Form dough into a log 12 inches long and 3 inches wide on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
7. Place log on a cutting board. Cut log on a diagonal into 1/2- to 3/4-inch-thick slices using a sharp, serrated knife. Arrange biscotti, cut side down, on the baking sheet. Bake for 15 minutes, or until pale golden. Transfer biscotti to a rack and cool completely.
Note: If you want soft biscotti rather than hard ones, don’t bake them a second time. Bake them for 45 minutes, and then let the log cool for 5 minutes before slicing.
These biscotti are served in Italy all year, not just for the holidays.