The last week saw an onset of cold weather (we’re talking -30 degrees Celsius here folks!), plenty of snowfall and a sudden appearance of Christmas decorations which gave me a hankering to do some baking. Having a biscotti to dip into your mug of coffee, tea or hot chocolate can be oh so decadent and comforting and therefore decided to give a gluten free attempt at the baked good. Not to mention they make a perfect ski lunch addition! I am a FIRM believer in packing a lunch to the ski hill and not consuming the over priced and unhealthy resort food, but that’s an issue for another post.
These biscotti are easy to make, they look great and keep well; enjoy them after your winter adventures or give them as hostess gifts! Here is my gluten free biscotti recipe.
- 2/3 cup of raisins
- 1 cup of ground flax seed
- 1 1/4 cup gluten free flour, I used Bob’s Red Mill Gluten Free Biscuit and Baking Mix
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter, softened
- 2/3 cups tightly packed brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2/3 cups chopped almonds
Method of Madness:
1. Preheat oven to 300 degrees Celsius. Measure raisins into a bowl, fill with warm water and set aside for 10 minutes.
2. In a medium bowl mix all dry ingredients; flax seed, gluten free flour, baking powder and salt.
3. In a separate bowl beat together all wet ingredients; butter, sugar, eggs, vanilla extract and almond extract. Beat well.
4. Combine flour mixture with wet mixture and mix well. Add raisins and chopped almonds and mix well.
5. Lightly grease (I used butter or use parchment paper) a baking sheet and form two fat logs about 3 inches wide, 10 inches long and 3/4 inches high. Make sure the two logs are about 2 inches apart on the sheet. Bake in the oven for 50 minutes or until the surface is lightly browned and beginning to crack in the middle.
6. Let cool for 30 minutes before slicing the logs into 1/2 inch thick slices.
7. Lay pieces on their sides back on the baking sheet and bake 10 -15min per side or until lightly browned and dry.
Store the biscotti in an airtight container and they should last for up to two weeks or freeze them! Enjoy!