Almond Biscotti Toscani Gluten Free Recipe

Ingredients for Almond Biscotti Toscani Gluten Free

• Butter
• White Sugar
• Eggs
• Vanilla Extract
• Almond Extract
• Orange Zest
• Soy Flour
• Rice Flour
• Potato Starch
• Tapioca Flour
• Xanthan Gum
• Ground Nutmeg
• Salt
• Almonds

How to Make Almond Biscotti Toscani Gluten Free

1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. Stir in the chopped almonds.
6. Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
7. Place the log onto the prepared baking sheet.
8. Bake for 30 minutes.
9. Remove from oven and let cool slightly on the baking sheet for 10 minutes.
10. Reduce oven temperature to 300°F (150°C).
11. Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
12. Arrange the slices, cut-side down, back onto the baking sheet.
13. Bake for another 15-20 minutes, or until golden brown and crisp.
14. Remove from oven and let cool completely on a wire rack before serving.