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Gluten Free Biscotti

with Fall Spice

Gluten Free Biscotti is not the easiest recipe here but it is surprisingly easy for how delicious and beautiful these treats come out!  I originally made them when I was waiting on our new oven to come in and all I had to bake in was our toaster oven.   First, you make a basic, sticky dough using our Muffin & More Mix, and some cozy spices.  After the first bake, you slice your now soft baked dough into what will be the size and shape of your finished biscotti.  This is the only tricky part of the recipe, you may even want to find a template that is about the size and shape you are looking for to get the shape going.  Once you make a few slices you will get the idea.  After they are sliced the gluten free biscotti are baked at low heat a few more times until they dry out perfectly.  That’s all there is to it!  These are delicious to dip in coffee or coco on cool Autumn or winter mornings and also make a great gift! 🫶 Enjoy! ~Josie

 

Servings 1 dozen 4" biscotti
Prep Time 10 minutes
Cook Time 35-40 minutes
Passive Time 10 minutes

Ingredients

1 cup Josie’s Best Muffin & More Mix
½ tsp baking powder
½ cup of sugar
1 tsp salt
1 tsp cinnamon
1/8 tsp clove
¼ tsp cardamom
½ tsp vanilla
2 eggs lightly beaten
2 TBS oil (we used avocado)

Instructions

Preheat oven to 350 and line a baking sheet with parchment.

Mix Muffin & More, baking powder, sugar, salt, and spices well.

Add vanilla, eggs & oil to the dry mixture and mix well until fully combined. You will have a thick, shiny dough.

Form dough into an oval shape about ½ inch thick on a parchment lined baking sheet.

Bake at 350 for about 15 minutes or until the dough is cooked through but still soft.

Let cool for about 10 minutes.

Slice diagonally into about ½ inch wide strips- depending on the shape of your dough you may need/want to cut them in half as well. This will be the size of your finished biscotti.

Lower your oven to 280 degrees

Place sliced biscotti gently, cut side down on a baking sheet (with or without parchment is fine) and bake for an additional 10 minutes. Flip the biscotti and cook for another 10 minutes until dry. If the biscotti is still soft when you tap one, cook for an additional 10 minutes.  Biscotti should be dry and toasty but not rock hard at this point. 

Let them cool to room temperature. At this point you can dip them in chocolate, add sprinkles or just enjoy as is!

 

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