Non-Traditional Gluten Free Pecan Biscotti

Non-Traditional Gluten Free Pecan Biscotti

Non-Traditional Gluten Free Pecan Biscotti

 

It is Fall!
Over the past few days, the air has become crisper. The leaves have started to change color and fall from the trees. Our yard is covered in them and in acorns. The squirrels are gathering nuts, the cats are freaking out when they see them. All is right in the world.

This morning we awoke to it being 41 degrees Farenheit, which is a beautiful 5 degrees for my Celsius folks. It is the time of year to curl up under a blanket with a book, and a delicious treat. Preferably next to a fire, but that can wait until December, I suppose.

A favorite snack of mine (since being gifted it by my mother-in-law) is biscotti. I love how delicious it is, that you can make so many variations, and that it tastes delicious with coffee and tea. The following recipe is not a traditional biscotti recipe but it is equally delicious. It comes from Alice Medrich’s book Flavor Flours.

This biscotti is much flatter and crispier than traditional biscotti. I found it particularly fun to eat while sipping a glass of tea.

 

 

 

 

 

Non-Traditional Gluten Free Pecan Biscotti

October 18, 2017
: 8
: 2 hr
: 15 min
: 2 hr 30 min
: Medium

By:

Ingredients
  • 2/3 cup rice flour
  • 1/4 cup + 2 tbsp sorghum flour
  • 1/4 cup + 2 tbsp 1% milk
  • 1/8 tsp xanthum gum
  • 1 tsp baking powder
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 2 cups coarsely chopped pecans (or walnuts)
Directions
  • Step 1 Alice’s instructions are as follows: Combine the rice and sorghum flours, granulated sugar, xanthan gum, baking powder, salt, and milk in the bowl of the stand mixer and beat with the paddle attachment for 2 minutes, the dough will be very stiff. It is important to beat the dough long enough or the biscotti won’t hold together, don’t worry about over beating.
  • Step 2 Add the butter and beat until thoroughly incorporated. Scrape the dough into a flat patty, wrap in plastic, and refrigerate for about 2 hours, until firm.
  • Step 3 Position a rack in the upper third of the oven and preheat the oven to 400°F.
  • Step 4 Mix the coarse sugar, cinnamon, and pecans in a bowl and scoop about half of it onto the parchment paper on the baking sheet.
  • Step 5 Turn the dough patty out onto the mixture and turn and press it to cover both sides with nuts. Place it in the center of the paper and cover with another piece of parchment.
  • Step 6 Roll out to an 8-by-10-inch rectangle about ½ inch thick.
  • Step 7 Peel off the top sheet of parchment and pat or roll the remaining nut mixture onto the dough. Using a long, thin knife, cut the dough straight down to make 2 sections, each 5 by 8 inches, and then cut each section into 8 bars, 1 inch wide and 5 inches long. Wipe the knife with a paper towel as needed. Use the knife or a spatula to move the bars so that they are evenly spaced on the same sheet.
  • Step 8 Press any stray nuts into the bars. Bake for 15 minutes.
  • Step 9 Remove from the oven and turn the biscotti over with a spatula, moving the browner ones to the center of the pan. Return to the oven and bake for 8 to 10 minutes, until the biscotti are lightly browned on top and bottom. Set the pan on a rack to cool.