biscotti
From Aran Goyoaga’s Cannelle et Vanille Bakes Simple
Ingredients
Makes 30 biscotti
- 140 g superfine brown rice flour
- 105 g sorghum flour
- 30 g tapioca starch
- 1 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 130 g honey
- 55 g EVOO
- finely grated zest of 1 medium lemon
- 2 tsp vanilla extra
- 200 g nuts, seeds, and/or dried fruit of choice
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix the brown rice flour, sorghum flour, tapioca starch, baking powder, and salt.
In a small bowl, whisk together the eggs, honey, olive oil, lemon zest, and vanilla. Add to the dry ingredients and mix until you have a sticky, cookie-like dough. Fold in the nuts, seeds, and dried fruit.
Scrape the dough onto the baking sheet and, using wet hands, shape it into a flat log about 13 inches long and 2 1/2 inches wide.
Bake for about 30 to 35 minutes, until golden brown. The dough will crack a bit on the surface. Remove from the oven to cool for at least 30 minutes. It’s easiest to cut the dough when it’s completely cooled. You can stop at this point and store the tightly wrapped dough at room temperature for up to 1 day.
Reduce the oven temperature to 300 degrees F. Using a very sharp or serrated knife, cut the dough into 1/2-inch slices and lay them down on the same baking sheet. The dough is fragile, so cut carefully.
Bake until the biscotti are dry, 20 to 25 minutes. Transfer them to a wire rack to cool completely. Store the biscotti in an airtight for up to 1 week.