Sunday, January 26, 2014

Almond Raisin Biscotti (Gluten, Dairy Free)

The Italians use the term biscotti to refer to any type of cookie. In North America, the word "biscotti" is used to describe a long, dry, hard, twice-baked cookie with a curved top and flat bottom designed for dunking into wine or coffee. The name biscotti is derived from 'bis' meaning twice in Italian and 'cotto' meaning baked or cooked. Traditionally biscotti were almond flavored as almonds were readily available in Italy and nearby countries. Now your imagination is the only limiting factor to what can be added to these popular cookies; dried fruits, chocolate, different varieties of nuts, seeds, spices, etc. They are frequently found iced with melted chocolate or other frostings, and topped with nuts and even sprinkles.
This recipe is for a simple gluten, soy and dairy free Almond Raisin Biscotti, but feel free to be creative and add your own touches!

Ingredients: About 36 cookies

  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1 cup almond meal
  • 3/4 cup sugar 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/4 cup Earth Balance buttery spread in the red tub ( gluten, soy and dairy free)
  • 2 eggs, lightly beaten ( Can also use "Egg Replacer" or 1 tablespoon flaxseed meal plus 3 tablespoons of water per egg.)
  • 1/4 cup SO Delicious "Greek Style" plain coconut milk yogurt
  • 1/2 teaspoon of vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 to 1/3 cup slivered or sliced almonds (walnuts, pecans, macadamia, pepitas could be substituted as well)
  • 1/4 cup raisins (dried cherries, currants, golden raisins, goji berries, dried blueberries or cranberries would be delicious too!)

  1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking soda, salt and xanthan gum.
  3. Using a pastry blender cut the Earth Balance into the dry ingredients until the mixture resembles coarse crumbs. Stir in the almonds and raisins, then add the eggs,yogurt and extracts. Mix until the dough comes together. The dough will be quite sticky.
  4. Put the dough on the prepared baking sheet. Divide in half and using damp hands shape each half into a 12x 2 1/2 inch log about 3/4 tall. Straighten the logs and smooth out the tops and sides using a wet spatula.
  5. Bake for 45 minutes, or until golden brown. Remove from the oven; and lower the oven temperature to 250 degrees. Allow to cool for 10 minutes, then using a sharp knife cut each log crosswise into 3/4 inch slices. Place the pieces back on the baking sheet standing up. Return to the oven and bake an additional 40 minute. Without removing the biscotti , turn off the oven and allow to cool completely.
  6. Store airtight at room temperature; they will stay good for 2-3 weeks or longer if frozen.

Glaze: (optional)
  • 1/2 cup confectioners sugar, sifted
  • 1/4 teaspoon vanilla extract
  • 2 - 3 tablespoons of your favorite non dairy milk
In a small bowl stir together the sugar, vanilla extract, and enough milk to make a smooth, thick, yet pourable glaze. Use a small spoon to drizzle several thin lines of the glaze over each biscotti. Let the biscotti sit at room temperature until the glaze has completely dried.

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