I’m so excited about the outcome of these cookies — I can’t wait to use this concept for year-round use! Crispy, sweet, and chock-full of flavor, this is a biscotti that is out-of-this-world scrumptious!
Gluten Free Strawberry-Lemon Biscotti
Recipe By Faigy Grossman
- Cooking and Prep: 1 h 45 m
- Serves: 12
-
Contains:
Ingredients (9)
Biscotti
Lemon Glaze
Start Cooking
For the Biscotti
-
Preheat oven to 350°F (180°C).
-
In a large mixing bowl, beat eggs, oil, and sugar at high speed for 5–7 minutes. Reduce speed to low; add almond flour and 1 cup potato starch and mix just until combined. Divide evenly between 2 greased 8- x 4-inch loaf pans.
-
In a small bowl, combine jam and 1 teaspoon potato starch. Divide between both pans. Using a knife, marbleize jam mixture into batter with a swirling motion.
-
Bake for 50 minutes, or until toothpick inserted in center comes out clean. Remove from oven to cool.
-
Once cooled, remove loaves from pans and slice into thin slices, about a quarter-inch thick. Place sliced biscotti onto lined baking pans and return to oven. Lower heat to 325°F (170°C) and bake for approximately 25–30 minutes, or until lightly browned and desired crispiness is achieved. Allow to cool.
For the Glaze
-
Combine glaze ingredients in small mixing bowl; mix until smooth. Add more confectioners’ sugar if glaze is too thin or a few drops of water at a time if glaze is too thick.
-
Drizzle glaze over biscotti and allow to set.
-
Allergy Issues
My husband is allergic to tree nuts; what can I use instead of almond flour?Replies:
Shari, what kind of nuts is he allowed to eat?
Please
Log in to ask a question How'd it turn out? Write a review.
-
Allergy Issues
My husband is allergic to tree nuts; what can I use instead of almond flour?Replies:
Shari, what kind of nuts is he allowed to eat?
