This delicious GF Italian Biscotti Recipe was carefully converted from a traditional Italian Biscotti made with wheat flour! After all why shouldn’t those with an intolerance for wheat be able to enjoy these delightful Italian cookies. The most distinguishing feature of these biscotti is the anise* flavor. If you don’t care for anise, then substitute another extract flavor that you like. I’m sure you will thrilled with the results.
This recipe is not quite as simple as the original because it is gluten free, which requires different flours and additional ingredients to obtain a similar texture and flavor. Other than that it is basically a simple recipe that does not require the use of a mixer, and is just delicious.
I found that oil has an advantage over butter or margarine, the biscotti’s are not as crumbly.
Back into the oven
If you like softer biscotti, I baked it at 350 degrees for 20 minutes, then cut and rebake them for 4 minutes on each side.
* Anise Facts
In the culinary arts, anise (pronounced "AH-niss") refers usually to the seeds of a plant with aromatic leaves and stems that taste like liquorices, fennel or tarragon.
While the leaves of the anise plant can be used as an herb, it's mainly the seeds that are used in cooking. Sometimes called aniseed, the seeds are used as a spice, either ground or whole.
*If you don’t have light olive oil, use ½ olive oil and ½ vegetable oil
If you were looking for the traditional Italian Biscotti Recipe, made with wheat flour CLICK HERE
I am always looking for way to improve the end result when I cook or bake. One thing I have learned is GIGO, garbage in garbage out. When you back, use the best ingredinents you can afford. One of the best sources I have found for oil and extract is OliveNation.com They sell in bottles larger that what you find in the grocery store and savings are great.
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