Gluten-Free Almond Biscotti

Almond Biscotti



Happy November! Baking is a part of my regular autumnal ritual and having some healthy treats to enjoy with a cup of tea in the afternoon is easily achievable in a very short space of time. Since my last baking post, I’ve been experimenting in the kitchen with some old favourites. These biscotti rely on a combination of almonds, buckwheat and rice flour and hold together really well with no need for xanthan gum or other binding agents. A small amount of coconut sugar adds just enough sweetness for my palate and the use of a simple fruit puree to bring the biscuits together, means no need for eggs. Don’t be put off by having to twice bake these biscuits. The only tricky part is to go gently when slicing for the second bake and they should still hold together beautifully. They don’t have the characteristic hard interior of a traditional biscotti, but they certainly look the part and are no less delicious. 



Almond Biscotti (GF, DF, V)
Yields 12
Biscotti are traditional 'twice baked' biscuits from Italy. This low-sugar, gluten-free and vegan version has a soft, light nutty texture.
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150g Almonds (skins on)
100g Rice flour
100g Buckwheat flour
1 teaspoon baking powder
1 teaspoon salt
50g Coconut sugar
100g Coconut oil (solid)
100g Mixed dried fruits
100g Fruit puree (eg apple)
Preheat oven to 180C, 350F, Gas4. Line a baking tray with parchment.
In a food processor (with the S blade attachment), blitz the whole almonds until you get a course flour. Next add the rice flour, buckwheat flour, baking powder, salt and sugar and pulse lightly to combine.
Add the coconut oil and pulse until the biscuit dough starts to come together in damp clumps. Add the mixed dried fruits and fruit puree and pulse lightly to combine until you have a soft dough.
Turn out the dough onto the lined tray and form into a long rectangle approx 2cm high (approx 25cm long by 10cm wide). Put into the oven and bake for 15 minutes until lighly golden.
Remove the tray from the oven and carefully cut the cooked dough widthways into 12 slices. Turn the biscuits out on the tray so the inner biscuit is facing upwards. Cook for a further 10-15minutes until golden brown. Leave to cool on a rack.

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