i biscotti della nonna, my favorite gluten-free recipe to date.
- 2 cups blanched almond flour
- 2 tablespoons arrowroot powder
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 2 tablespoons olive oil
- 1/3 cup maple syrup
- 1/2 teaspoon almond extract
- 1/4 cup chopped pistachios
- 1 tablespoon orange zest
- 1 (3-oz) bar dark chocolate
- pinch of flaky salt
- a sprinkle of chopped almonds
- orange zest
- Preheat oven to 350 and line a rimmed baking tray with unbleached parchment paper.
- In medium bowl whisk together almond flour, arrowroot, baking powder and salt. Break up any clumps of almond flour.
- In a separate, whisk together oil, syrup and almond extract.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the hole and gently stir together until everything is well incorporated. Dough will be sticky.
- Add chopped nuts and orange zest and mix well so they’re evenly dispersed.
- Turn dough out onto prepared baking tray. Either cover dough with parchment OR wet your hands to flatten to create a long, flat log that is uniform in height, no more than 1/2″.
- Bake for 30 minutes. The top and sides will be lightly browned. Remove from oven, and turn temperature down to 325.
- Carefully lift parchment off baking tray and onto a cutting board. As soon as it’s cool enough to handle (maybe 10 minutes), cut into 3/4″ slices. Use a serrated knife and a sawing motion so they don’t crack and crumble. Turn slices so they’re cut side down onto the parchment and carefully return to the baking sheet.
- Place baking tray back in oven for 10 minutes. Flip and then bake the other side for 10 more minutes, until both sides are golden brown.
- Let cool on baking tray for 10 minutes so they start to harden and then carefully transfer to wire rack to finish cooling.
- Make sure biscotti are completely cool before storing in an airtight container. Biscotti will stay good room temperature for 2 weeks, or frozen for up to 3 months.
E ora di mangiare it is time to eat