I didn’t realise the true extent of my love for biscotti until I baked (and subsequently inhaled) this festive version of the classic Italian almond biscuit. Each bite is nutty, sweet, chunky, crunchy and with a welcome hint of almonds and vanilla flowing through it. I’m not sure I even need to say it any more, but I will anyway: you’d never know in a million years that they’re gluten-free.
Makes 16-20
gluten-free plain flour 265g, plus extra for dusting
xanthan gum ¼ tsp
caster sugar 150g
ground almonds 25g
gluten-free baking powder 2 tsp
salt a pinch
eggs 2 large
butter 55g, melted
vanilla extract ½ tsp
shelled pistachios 150g
dried cranberries 50g
Preheat the oven to 160C fan/gas mark 4. Line a large baking tray with non-stick parchment.
Place the flour, xanthan gum, sugar, ground almonds, baking powder and salt in a large mixing bowl and briefly mix together.
Add the eggs, melted butter and vanilla and mix once more – I prefer to use an electric hand whisk or a stand mixer for this. Add the pistachios and dried cranberries and mix until just combined.
Turn the dough out on to a lightly floured surface. Briefly knead so the dough comes together and is fairly smooth, then cut into two equal pieces.
Shape each half with your hands to form a rectangle about 7cm x 13cm and about 3cm thick. Place on your prepared baking tray, leaving a little space between the rectangles, as they will spread a little.
Bake in the oven for about 30 minutes, until lightly browned and with a few cracks on the outside. Remove from the oven, leave to cool for a few minutes on the baking tray, then transfer to a wire rack to cool completely.
Reduce the oven temperature to 140C fan/gas mark 3.
Once cooled, use a sharp knife to cut each rectangle into 2cm slices. Place the slices flat on the baking tray and bake for a further 20-25 minutes until dry and golden. Allow to cool completely on a wire rack.
Once cooled, they can be frozen in an airtight container for up to 3 months.
From Gluten Free Christmas by Becky Excell (Quadrille, £22). To order a copy for £19.36 go to guardianbookshop.com
