NO WHEAT, MAX CRUNCH! The BEST Gluten-Free Almond Biscotti Recipe❗️

Biscotti, also known as Cantucci, are one of Italy’s most beloved and popular cookies. Originating in the Tuscan city of Prato, these oblong, dry, and crunchy cookies are traditionally baked twice (the meaning of bis-cotti). The only problem with the traditional recipe is its reliance on wheat flour. This recipe re-imagines the classic using almond flour and rice flour, making this delightful treat safely gluten-free without sacrificing any of the signature crunch. Our main ingredient, almond flour (made from blanched, ground almonds), is a powerhouse of nutrition that adds a rich, delicate flavor to the biscotti. Almonds themselves are known to be rich in Vitamin E, a powerful antioxidant; Magnesium, important for blood sugar control and bone health; healthy fats (primarily monounsaturated fats); and both fiber and protein, which provide sustained energy and promote digestive health, making these biscotti a more satisfying snack than treats made with traditional refined flours. This recipe is the perfect, worry-free way to enjoy a classic Italian treat as a sweet snack or shareable gift!

Step-by-Step Instructions:
Roughly chop the raw almonds into large, visible chunks.
In your mixing bowl, combine the almond flour, rice flour, chopped almonds, roasted pistachios, raisins, baking powder, and an optional pinch of salt. Stir the mixture thoroughly until all the dry ingredients are evenly distributed.
In a separate large bowl, crack the eggs, add the maple syrup, and the vanilla extract. Whisk the wet ingredients until they are well blended.
Add the dry mixture to the wet mixture. Stir gently and stop as soon as a lightly sticky dough forms. Overmixing should be avoided.
Cover the dough with plastic wrap and let it chill in the refrigerator for approximately 30 minutes. This resting period will improve the dough’s texture and make it easier to shape.
Prepare your workspace by sprinkling it with a little rice flour. Place the dough over a sheet of parchment paper.
Sprinkle more rice flour over the top of the dough. Use your hands or a suitable utensil to shape the dough into a long, uniform rectangular log (about 25 cm long, 8 cm wide, and 1.5 to 2 cm high).
Transfer the parchment paper with the log onto a large baking tray.
Place the tray into a preheated oven and bake for 30 minutes at 175∘C (350∘F).
Remove the baked log from the oven and let it cool completely for at least one hour. Patience is key for a clean cut!
Transfer the cooled log to a cutting board. Using a sharp knife, carefully slice the log into equal pieces (roughly 1.5 cm thick, adjusting for your preference).
Lay the sliced biscotti pieces back onto the large baking tray.
Return the slices to the oven for a second bake for another 10 to 12 minutes at the same temperature (175∘C).
Remove them promptly. The biscotti will continue to crisp as they cool.
Enjoy your homemade, worry-free gluten-free biscotti!

Ingredients for 13 biscottis:
Almond Flour (1 ¼ cups or 120 g)
Rice Flour (1 ¼ cups or 130 g)
Raw Almonds, Chopped (½ cup or 70 g)
Roasted Pistachios (¼ cup or 25 g)
Raisins (¼ cup or 35 g)
Baking Powder (1 tsp.)
Salt (Pinch, optional)
Eggs (2 large)
Maple Syrup (⅓ cup)
Vanilla Extract (1 tsp.)

The Macros per 1 biscotti are as follows:
Energy: 173 calories
Protein: 5.13 g
Fat: 9.06 g
Carbohydrates: 19.6 g
Fiber: 2.4 g

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