Outside of Italy the word "biscotti" is used to describe a very specific Italian treat: a long, crunchy cookie scattered with nuts or dried fruit and usually dipped in "Vin Santo," a sweet dessert wine. My readers love this version, which is free from gluten, dairy and refined sugar.
– Ambra Torelli, littlebitesofbeauty.com
- 7/8 cup (15 tablespoons) brown rice flour
- 3 tablespoons plus 1 teaspoon tapioca flour/starch
- 2 tablespoons rice starch
- 2½ teaspoons baking powder
- 3 tablespoons honey
- 1 whole egg plus 1 yolk
- 3½ tablespoons zibibbo, Prosecco, Moscato or any sweet white wine
- ¾ teaspoon almond or vanilla extract
- ½ cup plus 2 tablespoons whole raw almonds
- Preheat oven to 350°. In a bowl, combine rice flour, tapioca flour, rice starch and baking powder. In a separate bowl, combine honey, whole egg and egg yolk, wine, and extract; pour over dry ingredients. Add almonds, and knead mixture into a dough.
- On a parchment-lined baking sheet, shape dough into a rectangular loaf approximately 11 inches long, 1½–2 inches wide and 1 inch high; bake 20 minutes or until loaf starts to turn golden.
- Remove loaf from oven, and transfer to a cutting board. While loaf is still warm, cut dough into ½-inch-thick biscotti using a serrated knife. Return biscotti to baking tray, cut side down, and bake another 20–25 minutes, turning biscotti as needed. Transfer biscotti to a wire rack to cool.
Amount Per Serving
Calories 1111 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 18mg 6%
Sodium 71mg 3%
Total Carbohydrates 17g 6%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1 biscotti): 111 cal, 3g fat (2g mono, 1g poly, 0g sat), 18mg chol, 71mg sodium, 17g carb (1g fiber, 4g sugars), 3g protein