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Gluten-free biscotti
Gluten-free biscotti
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Total Time:
1 hour
Delicious gluten-free Italian biscotti for a sweet indulgence.
Ingredients:
  • 120 g shelled pistachios
  • 200 g gluten-free plain flour plus extra for dusting (I used Doves Farm)
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon fine sea salt
  • 200 g golden caster sugar
  • 30 g dark chocolate (over 70% cocoa solids) optional
  • 1 large free-range egg
  • 1 teaspoon rose water
  • semi-skimmed milk optional
Instructions:
  • Spread the pistachios on a baking tray and bake in a hot oven for 5 minutes until golden. Cool, then chop roughly. In a large bowl, mix flour, baking powder, salt, sugar, and the chopped pistachios. Add finely chopped chocolate if desired. In a separate bowl, beat the egg, mix in rose water, then whisk until frothy. Gradually add the egg mixture to the dry ingredients, stirring until a firm dough forms, adding a splash of milk if needed. Line a baking tray with paper. Shape the dough into cylinders and place on the tray. Bake until golden, then cool for 5 minutes. Reduce oven temperature to 150ºC/300ºF/gas 2. Slice the biscotti diagonally, place on tray, and bake until crisp. Cool on a rack. Enjoy with coffee or give as a gift.

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