Gluten Free Biscotti Four Ways (Edit recipe)

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It's not Christmas for me without biscotti! While in most areas of my life, I do not always feel my heritage come through, the holidays are different. I think of making Stollen with my German Nana and spritz cookies with my Italian grandmother and biscotti with my momma (also Italian!). It is always amazing to me how food connects us with each other in the present but can also make us feel connected to the past. Okay I am getting sappy now, but truly, I cannot have Christmas without having biscotti! While I like to enjoy one with a nice cup of coffee, my husband is a little less dignified (sorry babe) and will happily indulge in one of each kind with a cold glass of milk.

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PREP TIME

30 minutes

COOK TIME

50 minutes

INGREDIENTS

Serves: 40

Ingredients

The cookie

10 Tbsp Unsalted Butter, softened
1.333 cups Granulated White Sugar
3 whole Eggs
2 tsp Vanilla Extract
0.25 tsp Almond Extract
3.25 cups Gluten Free Flour
1 Tbsp Baking Powder
0.75 tsp Salt

For the fillings

0.333 cup Semi-Sweet Mini Chocolate Chips
0.25 cup Organic Dried Cranberries, chopped
0.25 cup White Chocolate, chopped
2 tsp Orange Zest
0.5 cup Dark Chocolate, melted
1 tsp Ground Cinnamon
1 Tbsp Granulated White Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F and line a baking sheet with parchment paper.
Using either a stand mixer or hand mixer, beat together the softened butter, granulated sugar, vanilla extract, and almond extract. Gradually add in the eggs one at a time until thoroughly combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture into the butter and sugar mixture. Stir until combined.
Divide the batter into fourths. You can measure by eye or with a food scale (recommended).
In one bowl, you will mix in the mini chocolate chips. In another, the orange zest. In another, the dried cranberries and white chocolate. In the last one, you will leave it as is.
Using floured hands, shape the doughs into a log (roughly 8in x 3in) and place on a baking sheet. On the one log that has no mix-ins, sprinkle it with cinnamon and sugar.
Since anything gluten free tends to lose its shape pretty easily, pop the sheet into the freezer for about 15 minutes. This will help the spreading not go overboard.
Bake for 30 minutes. Remove from the oven and allow them to completely cool.
Once cooled, slice the loaves on a diagonal and place the biscotti cut side down on another parchment lined baking sheet.
Bake for 10 minutes and flip each biscotti (gently as it will be soft!) and return to the oven for another 10 minutes. Allow to cool completely.
For your biscotti with the orange zest, dip half of it in the melted dark chocolate. Leave to set.

Notes

I like to divide my batter and make multiple flavors. For this recipe, I am dividing the batter into four to give you four biscotti options! The measurements above are for dividing into quarters, so if you want to do just one or two, you’ll have to do a little mental math to figure out the ratios.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	103
Fat:	4 g
Carbohydrates:	17 g
Protein:	2 g
Cholesterol:	8 g
Sodium:	93 mg
Fiber:	1 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.