Vanilla Walnut/Gluten-Free Biscotti
Author: Chef Silvia
3 ¾ cups gluten-free flour + 1/4 cup (reserved for dusting on your
board) or 3 ¼ cups unbleached white flour
3/4 cups packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
Plus 1 cup walnuts
4 large eggs
6 oz canola or vegetable oil
2 teaspoons vanilla extract
1. Shift together dry ingredients in a medium bowl. Add nuts
2. Wisk wet ingredients in a separate larger bowl.
3. Slowly fold dry into wet ingredients, and knead into a smooth (slightly sticky) dough.
4. Dust your surface with reserved gluten-free flour to prevent sticking (If dough is too sticky, just add a bit more flour. Gluten-free dough will be somewhat sticky, so keep that in mind.)
5. Divide dough into 4 parts and roll each part into a log that’s approximately 2 inches wide and 1 inch thick (The wider and thicker the log, the larger the individual biscotti. For smaller cookies, make the logs smaller.)
6. Place on greased cookie sheet or parchment paper and bake in a pre- heated 350 degree oven for about 30 minutes or until firm and golden.
7. Remove and let cool for 10-15 minutes.
8. With a sharp knife, cut each log on the diagonal, every 1/2 inch or so to form individual cookies. (It helps a great deal if you have a large chef knife and make each cut in one push. Don’t go back and forth with your knife and “saw” for the log will break.)
9. Place cookies back on the cookie sheet, upright, with both cut sides up, and bake for an additional 10 minutes.
Create your own variations by substituting the walnuts with almonds, pistachios or pine nuts, or maybe dried cranberries or raisins. Try different extracts for an intense flavor: almond, anise, lemon for example. Add a teaspoon or so of cinnamon or nutmeg. Maybe add some seeds such as anise, poppy or sesame. The variations are almost endless
You can even make this recipe a savory one by cutting back the sugar to about 1/2 cup (or less) and adding a couple of teaspoons of crushed red pepper or course black pepper or even fennel seeds.