Biscuits are always a guaranteed winner in our house and these Almond Biscotti were no exception. I recently made a batch of plain biscotti with spelt flour. Since then I have discovered an allergy to spelt flour as well. So that’s all the gluten products gone from my diet.
A gluten sensitivity or intolerance is a condition that causes a person to react after eating gluten, a protein found in wheat, barley and rye. Symptoms vary widely and can include gastrointestinal problems, joint pain, fatigue and depression. I suffer with stomach aches, I feel fatigued and it can cause me to feel very depressed.
In certain areas of my life, I have to say, I do miss not being able to eat it. When we go out to eat there is normally a limited choice as to what I can eat on the menu. A lot of restaurants are getting better but the cheaper ones are still a bit behind the times. However, I’m so pleased I have discovered that I have an allergy. I feel much brighter, happier and healthier now that I don’t eat gluten.
Plus I love experimenting with food to see if I can make all my favourite gluten products free from it. I feel I have made these biscotti taste similar to the ones you would buy in the supermarkets and my son, Ted and husband Howard, certainly didn’t complain when they ate them.
- Mixing bowl
- Mixing spoon
- Measuring jug
- Whisk or fork
- Rolling pin
- Baking trays
- Cooling rack
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice flour x 200g, plus extra for dusting.
- Almond flakes x 100g
- Coconut sugar x 100g
- Baking powder x 2 tsp
- Xanthan gum x 1 tsp
- Vanilla powder x 1/4 tsp
- Maple syrup x 100mls
- Ghee, butter or coconut oil x 100mls
- Egg x 1 large
- Start by mixing all the dry ingredients in the bowl.
- If the ghee is hard, melt down in the saucepan, then put all the wet ingredients into the jug.
- Mix them together with the whisk or fork.
- Then finally add the wet ingredients to the dry ones.
- Form a large ball and use your hands to do so if you need to.
- Place the ball in cling film and wrap up.
- Using the extra brown rice flour roll out the dough.
- Take chunks of the dough and roll each one separately.
- Roll out the dough to about as thinly as possible.
- The egg in the dough might make it sticky, if so just use extra flour.
- Use the cutter and make your biscuits.
- Put the biscuits onto the boards.
- Once all the dough is cut, put into the fridge for at least an hour.
- Preheat the oven to 180ºC.
- Then remove the biscuits from the fridge.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
Gluten Free Almond Biscotti are great as a snack and can be put into all sorts of desserts too. For me, I love giving them as presents and this batch I made for my mother in law. It was her 70th birthday recently and we brought her lots of different items. Plus I made these biscotti which were greatly received. However you decide to eat these biscuits, as always, enjoy. xxx
Do you enjoy a biscuit or two and what do you like eating them with? Let me know in the comments below and please don’t forget to like and follow me. Thank you xxx
[…] weeks. It means they could be made in advance of the gift giving day. My personal favourites are my Almond Biscotti and my NEW Salted Caramel Biscuits made with Medjool […]