Ingredients for Lemon Pecan Biscotti Gluten Free
- 1 ½ cups almond flour
- Sorghum Flour
- Tapioca Flour
- Potato Starch
- Sweet Rice Flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon salt
- Unsalted Butter
- ¾ cup granulated sugar
- 2 large eggs
- Lemon, Zest Of
- Optional: ½ cup chopped pecans
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How to Make Lemon Pecan Biscotti Gluten Free
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, sift together 1 ½ cups almond flour, ½ cup gluten-free all-purpose flour blend, 1 teaspoon baking powder, ½ teaspoon xanthan gum, and ¼ teaspoon salt. Sift twice for a light and airy texture.
- In a stand mixer, cream together 1 cup (2 sticks) unsalted butter and ¾ cup granulated sugar until light and fluffy (about 3 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 tablespoon lemon zest.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the dough in half. Shape each half into a log approximately 12 inches long and 2 inches wide on the prepared baking sheet.
- Bake for 15 minutes, or until the logs are lightly golden and firm to the touch.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Transfer the logs to a wire rack to cool completely for at least 30 minutes.
- Once completely cool, use a serrated knife to slice the logs diagonally into ½-inch thick biscotti.
- Arrange the biscotti slices, cut-side down, back on the baking sheet.
- Bake for another 15-20 minutes, or until golden brown and crisp.
- Let cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
34g
Fat
13g
Carbs
3g
