Gluten Free Almond Biscotti

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.

Makes lots

Equipment needed

• Mixing bowl
• Scales
• Mixing spoon
• Teaspoon
• Saucepan
• Measuring jug
• Whisk or fork
• Board
• Rolling pin
• Baking trays
• Cooling rack

Ingredients

Dry Ingredients

• 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

Wet Ingredients

• Maple syrup x 100mls
• Ghee, butter or coconut oil x 100mls
• Egg x 1 large

Method

• 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