Almond Biscotti, gluten-free


1 1/2 cups brown rice flour
1 1/2 cups rolled oats or oat flour
1 tablespoon baking powder
1 1/2 cups sugar (we use evaporated cane juice)
3/4 cup apple sauce or 1 ripe banana mashed
3 tablespoons olive oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups raw almonds, ground to a coarse meal or 2 cups almond meal

Preheat oven the 325oF. Line two baking sheets with parchment paper.

If using rolled oats, grind to a fine powder in a blender or spice mills.

Grind the almonds in a spice mill to a coarse meal.

In a large bowl, whisk together the rice flour, 1 ½ cups of oat flour and baking powder.

In a medium bowl, cream together apple sauce or mashed banana, oil, vanilla and almond extracts, and sugar.

Stir the wet sugar mixture into the dry flour mixture, add the nuts. Knead the mixture with your hands to form a dough. If the batter is dry and crumbly, add water, a tablespoon at a time to form a moist dough.

Oil hands, shape the dough into two logs, 21/2 to 3 inches long and about 3/4 inch thick. Place them on the baking sheets.

Bake for about 20 minutes. Remove pans from oven and let cool about 15 minutes. Reduce oven temperature to 300oF.

Cut the logs carefully with a sharp knife straight across into 1/2 inch wide slices, placing each slice, one side down on the baking sheets. Bake 10 minutes. Turn the slices over and cook another 10 minutes more, or until golden on bottom. Remove from oven and cool. Biscotti can be stored in airtight containers for up to two weeks. They can also be frozen or eaten immediately!

Watch how to make Almond Biscotti Finger Shaped Cookies for Halloween in PART II of our Happy Halloween video.

  2 comments for “Almond Biscotti, gluten-free

  1. Kelly Murphy
    November 29, 2016 at 8:25 am

    This recipe lacks a starch and therefore it fell apart during the baking process and as an end product. I believe you need to add a starch that is gluten free to this recipe because even if moist enough, it does not adhere well. To keep vegan, add starch. If not vegan, then one might add egg or egg whites to the recipe.

    • Caryn Hartglass
      November 29, 2016 at 10:47 am

      Hi Kelly, I am sorry you had trouble with this recipe. I have made it successfully many, many times over the years and the results have been fine. I have even packaged the biscotti and sent them to others as gifts. The oats, apple sauce or banana are all binding and keep the dough together without added starch. You can watch me make this recipe in PART II of a food show we made for Halloween where I shape the cookies to look like fingers. You can find the video here: – Caryn

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