GF Italian Biscotti Recipe

This delicious GF Italian Biscotti Recipe was carefully converted from a traditional Italian Biscotti made with wheat flour! After all why shouldn’t those with an intolerance for wheat be able to enjoy these delightful Italian cookies.  The most distinguishing feature of these biscotti is the anise* flavor.  If you don’t care for anise, then substitute another extract flavor that you like. I’m sure you will thrilled with the results.

This recipe is not quite as simple as the original because it is gluten free, which requires different flours and additional ingredients to obtain a similar texture and flavor.  Other than that it is basically a simple recipe that does not require the use of a mixer, and is just delicious. I found that oil has an advantage over butter or margarine, the biscotti’s are not as crumbly.

Italian Biscotti

Back into the oven

If you like softer biscotti, I baked it at 350 degrees for 20 minutes, then cut and rebake them for 4 minutes on each side.

* Anise Facts

In the culinary arts, anise (pronounced "AH-niss") refers usually to the seeds of a plant with aromatic leaves and stems that taste like liquorices, fennel or tarragon.

While the leaves of the anise plant can be used as an herb, it's mainly the seeds that are used in cooking. Sometimes called aniseed, the seeds are used as a spice, either ground or whole.

• Aniseed is used in a various baked goods and desserts,  and in many Biscotti like this Italian Biscotti recipe.
• Anise seeds are also frequently used in making Italian sausage.
• Anise seeds are also the basis for a number of alcoholic beverages, including Absinthe, Anisette, Ouzo and Sambuca.
• But maybe like me, you did not now that anise was used for Medicinal purposes.  If this is something you are interested in you can find out more , by Clicking Here.  But don’t forget to return when you are done.

GF ITALIAN BISCOTTI RECIPE

Ingredients:

• 1/2 cup light olive oil*
• 2/3 cup white sugar
• 2 eggs
• 1 tablespoon anise extract, or 3 drops anise oil
• 1 1/2 cup amaranth flour
• 1/3 cup brown rice flour
• 1/4 cup tapioca flour
• 1/4 cup arrowroot starch OR cornstarch
• 1 1/2 teaspoons xanthan gum
•  1 1/2 tablespoonc GF baking powder
• ¼ teaspoon salt

*If you don’t have light olive oil, use ½ olive oil and ½ vegetable oil

Directions:

1. Line baking sheet with parchment paper or silicon baking mat and set aside.
2. Place one oven rack in the center of oven and preheat oven to 350 degrees F (190 degrees C).
3. In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended.
4. In another bowl combine the flour, baking powder and salt and whisk together.
5. Add the flour mixture to the egg mixture and combine to form heavy dough.  Turn out on to floured surface and knead until dough comes together.
6. Divide dough into two equal pieces. Form each piece into a roll almost as long as your cookie sheet.
7. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
8. Place into over and bake for 25 to 30 minutes or until golden brown.
9. Remove from oven and cool for 5 minutes or until you can handle the loaves.
10. When cool enough to handle, transfer to cutting board and slice each one crosswise into 1/2 inch slices.
11. Place the slices cut side down onto the baking sheet. Bake for an additional 10 to 12 minutes, turning halfway through the bake.  Slices should be lightly toasted.
12. Remove from oven and transfer to cooling rack, cool completely and store in airtight container to maintain freshness.

If you were looking for the traditional Italian Biscotti Recipe, made with wheat flour CLICK HERE

I am always looking for way to improve the end result when I cook or bake.  One thing I have learned is GIGO, garbage in garbage out.  When you  back, use the best ingredinents you can afford.  One of the best sources I have found for oil and extract is OliveNation.com  They sell in bottles larger that what you find in the grocery store and savings are great.