Gluten Free Biscotti

There are more products available for people with celiac disease and gluten sensitive eaters now, than ever before.  More restaurants are offering gluten free options.  Grocery stores are stocking shelves with gluten free ingredients.  And they're really tasty ---  have you tasted a gluten free pizza crust?  🍕

I've done a lot more experimenting with gluten free recipes over the last couple of years too.  I've had success making gluten free cookies, cupcakes, coffee cakes, sweet bread and tarts.  It's been such a fun adventure to work with all of the new gluten free ingredients that are available.  

1:1 gluten free flour is readily available and it's usually a great swap for any recipe that contains wheat flour that I want to convert to a gluten free recipe.  I've tried lots of different blends and I even know which brands work best in baked goods.  That's why I really didn't think twice about making gluten free biscotti.  I had every reason to believe that I could create a scrumptious and crispy gluten free biscotti recipe.

Have you ever wondered what sandpaper tastes like? 😅  My gluten free biscotti was crispy - but also crumbly... to the point of sandy. 😜  I so wanted this recipe to work out because they looked amazing and they smelled delicious - they just had a really off-putting consistency.  

So why am I following through with a recipe post that didn't turn out the way that I wanted?  It's because I feel confident that there is someone out there who knows how to make gluten free biscotti that can fix my recipe.  I'm hoping that I made a simple mistake and a kind blog follower will find it and message me the solution. 😬

Gluten Free Almond Biscotti
​2 1/2 cups gluten free flour
1 teaspoon baking powder 
​1/2 teaspoon salt
1 cup sugar
4 Tablespoons butter, softened
2 eggs
2 Tablespoons water
1/2 teaspoon vanilla
1/2 teaspoon almond
3/4 cup whole almonds, coarsely chopped

Stir together flour, baking powder and salt.

Beat butter and sugar together until light and fluffy.  

Beat in eggs, vanilla, almond and water. 

Slowly add flour mixture and mix until just combined.  

Stir in almonds. 

Cover dough with plastic wrap and let rest 30 minutes. 

Divide dough in half.  

Shape each half into a long rectangle and place on silpat lined baking sheet. 

Bake 35 minutes at 350.  

Cut loaves into 1/2" slices. ​ Arrange slices on baking sheets and bake another 35 minutes at 325.  (Flip biscotti over halfway through baking.)

You probably figured out by all of the Christmas dishes in the pictures that I've been sitting on this recipe for a while.  I was hesitant to post a recipe that I wasn't fully satisfied with but I decided to put it out there as my plea for help.   If you have a good gluten free biscotti recipe - please send it to me.  Thank you. 

Ciao!