Diana’s Gluten Free Biscotti
2 Eggs AND 3 Egg Whites
3/4 Cup Sugar
1 Teaspoon Pure Anise Extract
1 Teaspoon Pure Lemon Extract
1/4 Cup Canola Oil
2 Teaspoon Baking Powder
2 Cups Bob’s Red Mill 1 to 1 Gluten Free Flour
Optional 1/2 Cup Chopped Toasted Almonds
In a small bowl mix GF flour and baking powder…set aside.
In a large bowl, with a wooden spoon, beat eggs, sugar, pure anise, and lemon extract…mix well. Add oil and mix again. Slowly add the GF flour and baking powder mixture to the egg mixture until soft butter forms. If the batter is too loose you can add 1 or 2 tablespoons of GF flour to thicken…not too much as batter will get thicker as it sets.
Let batter set for 1/2 hour. Lightly grease baking pan.
Pour the batter (batter will be sticky) onto the lightly greased baking pan as you shape it into 2 loaves with two tablespoons. Do not flatten too much. Bake 350 for 30 minutes…after 15 minutes turn pan in oven.
Let cool about 15/20 minutes and remove to cookie rack with 2 spatulas. Scrap the pan with a spatula to remove any baked on biscotti and wipe out with a paper towel before you bake the biscotti so it will not burn in the oven.
Place one loaf at a time on a cutting board and slice about 1/2″ thick. Put back on the cleaned baking pan and toast at 350 for 7 minutes on each side or until light brown.
Recipe can be doubled to make 4 loaves.
*I sometimes will divide batter in half after I put the almonds and add 1/4 cup of mini chocolate chips to 1/2 of the batter. That way you have two kinds of biscotti…Almond AND Almond with Chocolate Chips!!!